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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