Kentucky Burgoo

Recipe Ingredients

3 lbs	1362g / 48oz	Chicken - ready to cook
		Broiler
12 cups	2844ml	Water
1/4 teaspoon	1.3ml	Pepper
56 oz	1591g	Tomatoes - (2 cans)
2 cups	220g / 7.8oz	Coarsely chopped carrots
1 cup	110g / 3.9oz	Chopped celery
2 tablespoons	30ml	Packed dark brown sugar
4		Whole cloves
1		Bay leaf
32 oz	909g	Butter beans - (2 cans)
2/3 cup	41g / 1.4oz	Unbleached all-purpose flour
2 lbs	908g / 32oz	Beef shank cross-cuts
1 tablespoon	15ml	Salt
6		Bacon
1 cup	237ml	Cubed peeled potatoes
1 cup	62g / 2.2oz	Chopped onion
1 cup	146g / 5.1oz	Chopped green pepper
1/4 teaspoon	1.3ml	Crushed dried red pepper
1		Garlic - minced
4		Fresh corn
10 oz	284g	Frozen cut okra

Recipe Instructions

In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook until meat is tender, about 1 hour. Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones.

Cube beef and chicken. Set aside.

Cook bacon until crisp; drain, reserving drippings. Crumble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic, and Bay Leaf.

Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes.

Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste.

Garnish with parsley and serve hot with baking powder biscuits for a great meal.

Source:
Evelyn cup Leeper

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