by Cheryl Sedaker
Makes: 8 portions. Preparation time: 20 minutes. Cook time: 3-4 hours.
- 3½ lbs. Chicken★
- 1 C. Fresh Lima Beans☆
- 1 C. Fresh Sliced Okra☆
- 1 C. Fresh Sliced Carrots☆
- 17 oz. Can of Whole Kernel Corn☆
- 16 oz. Can of Whole or Stewed Tomatoes (Chopped)
- 1 Medium Green Bell Pepper (Chopped)
- 1 Large Onion (Chopped)
- 1 Large Unpeeled Potato (Cubed)
- 1 Garlic Clove (Minced)
- 1 t. Cayenne Pepper
- 1 t. Salt
- Worcestershire Sauce (To Taste)
- 2 oz. Kentucky Bourbon (Optional)
- Fresh Parsley for Garnish (Optional)
☆ Or use a package of frozen vegetables.
De-skin and cut up the Chicken into bite sized pieces. Place the Chicken pieces in a large stockpot. [Discard or thoroughly sanitize the cutting surface and utensils to prevent cross contamination in the next steps.] Add 2 quarts of water, the Cayenne Pepper, Garlic and Salt to the pot. Mix the contents thoroughly. Cover and simmer for 1 to 2 hours until the Chicken is free of the bones.
While the Chicken cooks, chop the Okra, Carrots, Tomatoes, Potato, Onion and Bell Pepper. Remove the Chicken from the Broth and discard all the bones or skin. Replace the Chicken pieces back into the Broth. Now add the Lima Beans, Okra, Carrots, Corn, Tomatoes, Bell Pepper, Onion and Potato to the Broth. Mix the contents thoroughly. Simmer uncovered for 1½ to 2 hours more until the Broth thickens. When fully cooked, remove from the heat and mix in the optional Bourbon.
Ladle 8 portions into bowls, garnish with Parsley if desired. Offer Worcestershire (or Hot) Sauce to taste.
”Burgoo” - This is a traditional Mulligan-Style Stew favored at the Kentucky Derby Horse Race in Louisville. It can be made with Pork, Beef, Chicken or all three together. "Burgoo" loosely means "empty the refrigerator." It dates back to the Civil War era in Kentucky and is traditionally served with Corn Bread or Muffins.
