Brunswick Stew - The Local Palate

Ingredients

• ½ cup vegetable oil
• 4 bone-in chicken thighs
• 4 bone-in rabbit legs
• 1-pound piece of boneless pork shoulder, cut into 1-inch cubes
• ½ teaspoon salt
• 1 cup flour
• ½ pound slab bacon, minced
• 1 cup vidalia onion, minced
• 1 cup celery, minced
• ½ pound andouille sausage, sliced
• 3 cups chicken stock, preferably homemade
• 1 cup fingerling potatoes, cut into ¼-inch discs
• 2 cups freshly cut corn kernels, preferably white
• 3 large tomatoes, peeled, seeded, and cut into ¼-inch dice
• 1 tablespoon tomato paste
• 3 garlic cloves, minced
• 1 teaspoon unpacked light brown sugar
• 1 tablespoon Worcestershire sauce
• ¼ teaspoon cayenne
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon fresh flat-leaf parsley, minced
• 1 teaspoon fresh thyme, minced
• 1 teaspoon fresh rosemary, minced
• 1 teaspoon fresh oregano, minced
• Hot pepper vinegar
• Cooked rice for serving