Dead Heat Kentucky Burgoo

Recipe Ingredients

1		Fat hen - (at least 4 lbs)
1 lb	454g / 16oz	Lean stew meat - (to 2 lbs)
3		Water - (to 4 pints)
1 1/2 teaspoons	7.5ml	Coarsely-ground black pepper
1/2 teaspoon	2.5ml	Ground red (cayenne) pepper
2		Tomato puree - (6 oz ea)
12		Potatoes - cut in chunks
4		Onions - chopped (large)
1		Cabbage head - finely chopped (large)
6		Tomatoes - (to 8) - peeled, chopped (medium)
6		Corn - (to 8) - kernels cut off cob
1 lb	454g / 16oz	Carrots - sliced
1 tablespoon	15ml	Salt - (to 2 tbspns)
1 teaspoon	5ml	Finely-ground black pepper
1/2 cup	118ml	Worcestershire sauce - (to 1 cup)

Recipe Instructions

In a big soup pot, cook chicken and stew meat in water with coarsely ground black and ground red peppers until chicken falls off the bone and meat is tender, about 40 minutes. Remove bones and skin; shred meat and return to liquid.

Add tomato puree, potatoes, onions, cabbage, tomatoes, corn and carrots. Season with salt, finely ground pepper and Worcestershire. Cook slowly for 2 to 3 hours, until consistency of a thick stew, stirring from bottom to keep from scorching. Add water, if necessary, to keep from sticking.

This recipe yields 12 to 16 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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