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Kentucky Burgoo

Kentucky Burgoo recipe image
This Southern main features Ready to Cook BroilerChicken, Water, Pepper, cns) Tomatoes, Coarsely Chopped Carrots. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 2187
Description
This Southern main features Ready to Cook BroilerChicken, Water, Pepper, cns) Tomatoes, Coarsely Chopped Carrots. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • ready-to-cook broiler chicken
  • beef shank cross-cuts
  • water
  • salt
  • pepper
  • bacon
  • tomatoes (2 cans), undrained
  • cubed peeled potatoes
  • coarsely chopped carrots
  • chopped onion
  • chopped celery
  • chopped green pepper
  • packed dark brown sugar
  • crushed dried red pepper
  • clove
  • garlic, minced
  • bay leaf
  • fresh corn
  • butter beans (2 cans), undrained
  • frozen cut okra
  • unbleached all-purpose flour
Directions
  1. 1
    In a 10-quart Dutch oven or stock pot, combine the chicken, beef cross-cuts, water, salt, and pepper.
  2. 2
    Cover and cook until the meat is tender, about 1 hour.
  3. 3
    Remove the chicken and beef from the broth, reserving the broth.
  4. 4
    Remove the chicken and beef from the bones; discard the skin and bones.
  5. 5
    Cube the beef and chicken and set aside.
  6. 6
    Cook the bacon until crisp; drain, reserving the drippings.
  7. 7
    Crumble the bacon and set aside.
  8. 8
    To the reserved broth in the Dutch oven, add the cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic, and bay leaf.
  9. 9
    Cover and simmer for 1 hour, stirring often.
  10. 10
    Remove the cloves and bay leaf.
  11. 11
    With a knife, make cuts down the center of each row of corn kernels and scrape them off the cobs.
  12. 12
    Add the corn, cubed chicken, undrained beans, and okra to the Dutch oven; simmer for 20 minutes.
  13. 13
    Blend the flour and reserved bacon drippings; stir into the stew.
  14. 14
    Cook until the stew thickens.
  15. 15
    Salt to taste.
  16. 16
    Garnish with parsley and serve hot with baking powder biscuits.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 2187kcal
% Daily Value *
Total Fat 99g153%
Saturated Fat 32g160%
Cholesterol 501mg167%
Sodium 2500mg105%
Total Carbohydrate 128g43%
Dietary Fiber 26g104%
Sugars 26g
Protein 186g372%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Kentucky, Burgoo, Southern, Stew, Chicken, Beef, Comfort Food, Dinner, One-Pot, Hearty
Read it online: https://www.chefs-mate.com/recipe/kentucky-burgoo/