Burgoo

Instructions

Combine meat, chicken, and water in a very large kettle. Season with salt and bay leaf. Simmer until the meat is tender and falls from the bones. Lift it out, cool, and cut all meat from bones. Cut meat into bite size pieces. Skim off the fat or chill the stock and remove all hardened fat. Return meat and chicken pieces to the stock.

Peel potatoes and onions, scrape the carrots, and dice the vegetables. Add to stew along with sliced celery, green pepper slivers, tomato puree, tomatoes, hot peppers, corn, okra, lima beans, and cabbage.

Simmer slowly until stew is thick and vegetables are done, 2 to 3 hours. Burgoo should be thick but still soupy. Season with Worcestershire, A.1. Sauce, cayenne, and additional salt, if needed. Just before serving, sprinkle stew with parsley. Serve in soup plates or bowls.

Author's Comments

Burgoo is the celebrated stew which helped to make Kentucky famous. It is served on Derby Day, at political rallies, horse sales, picnics, and other outdoor events. Its history dates back to before the Civil War.

When available Burgoo includes squirrel, rabbit or other game meat.

This is a good party dish. Serve mint juleps first, and hard cider with the Burgoo. Old fashioned wilted lettuce, cracklin’ bread, watermelon pickle, and a dessert of Southern pecan pie will make your guests feel as if it really were Derby Day.

From Soups and Stews The World Over

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burgoo, soups, stews