Kentucky burgoo
Yield: 20 Servings
Ingredients:
- 3 lb Ready to Cook BroilerChicken
- 12 c Water
- 1/4 ts Pepper
- 56 oz (2 cns) Tomatoes
- 2 c Coarsely Chopped Carrots
- 1 c Chopped Celery
- 2 tb Packed Dark Brown Sugar
- 4 Whole Cloves
- 1 Bay Leaf
- 32 oz (2 cns) Butter Beans
- 2/3 c Unbleached All-purpose Flour
- 2 lb Beef Shank Cross-cuts
- 1 tb Salt
- 6 Slices Bacon
- 1 c Cubed Peeled Potatoes
- 1 c Chopped Onion
- 1 c Chopped Green Pepper
- 1/4 ts Crushed Dried Red Pepper
- 1 Clove Garlic Minced
- 4 Ears Of Fresh Corn
- 10 oz Frozen Cut Okra
Instructions:
In 10-quart Dutch oven or stock pot combine chicken beef cross cuts water salt and pepper. Cover; cook til 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 til 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.
