Place chicken, giblets and neck in 5-quart Dutch oven, add water. Heat to boiling, skim off foam. Add celery, onion, garlic, salt, and peppercorns, heat to boiling. Reduce heat. Cover , simmer until thoughts are tender, 2 1/2 to 3 hours.

Remove chicken pieces from broth, cool slightly. Remove meat from chicken bones and skin. Cut enough chicken into 1-inch pieces to measure 3 cups.

Strain broth through thickness of cheesecloth, discarding vegetables, skim off fat. Return 1 quart broth to Dutch oven. Add tomatoes, potatoes, sliced onion, tomato paste, sugar, ground pepper, thyme, garlic powder and.hot sauce. Cook until boiling, reduce heat. Cover, simmer 30 mi utes.

add beans and corn to stew. Cook until stew boils. Reduce heat. Cover, cook 5 minutes. Add chicken pieces, cook 5 minutes. Serve hot.