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KENTUCKY BURGOO

Category:    Chicken
Yield: 6 servings
 
  3 1/2 lb Chicken, cut up                     1 c  Fresh lima beans or
      1 ts Salt                               10 oz Frozen lima beans
      1 ts Cayenne pepper                     16 oz Whole or stewed tomatoes,
      1    Garlic clove, minced                     -undrained & chopped
      1 lg Unpeeled potato, cubed             17 oz Whole kernal corn, undrained
      1 lg Onion, chopped                           Worcestershire Sauce to
      1 md Green bell pepper, chopped               -taste
      1 c  Sliced carrots                           Hot pepper sauce to taste
      1 c  Fresh okra or                       1 oz Bourbon (optional)
     10 oz Frozen okra                              Fresh parsley
 
  Burgoo is both a delicious winter stew & a revered Kentucky tradition,
  having originated in that state over a century ago. Freely translated it
  means "if you've got it, throw it in", & as such is one of the least
  intimidating of all recipes: short of forgetting the chicken, it's almost
  impossible to make a "bad" burgoo.
  
  1. In large stockpot, combine chicken, salt, cayenne, garlic & 2 quarts
  water; bring to a boil. Cover & simmer for 1 1/2 hours until chicken barely
  clings to its bones. (While chicken simmers, chop & prepare vegetables).
  
  2. Remove chicken from broth. Remove & discard bones. Cut chicken into
  pieces & return to broth.
  
  3. Add vegetables & simmer, uncovered, for 1 3/4 hours until stew thickens
  & vegetables, save for the corn kernals, are barely recognizable.
  
  4. Season to taste w/ Worcestershire & hot pepper sauce. For an extra kick,
  add a jigger of bourbon. Add parsely for garnish.
 

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