Name: Kentucky Burgoo
Yield: Yield: Sixteen 1-cup Servings.
Cuisine: United States
Ingredients: 1 cup diced country ham trimmings, optional; 1½ cups 100-proof bourbon; 2 chicken breasts, skinned, boned, and cut into large pieces; 1 tablespoon coarse salt, if desired; 2 cups shelled fresh lima beans; 2½ cups okra, trimmed of stems and cut in half; 1 cup diced raw potatoes; 2 cups corn kernels, fresh or frozen and thawed; 1 fowl (4½ to 5 pounds); 1 quart beef stock; 2 teaspoons curry powder; 6 large ripe tomatoes, cut up; 2 medium-size onions, whole and unpeeled; 1 tablespoon black pepper

Preparation info

Yield:
Sixteen
1 cup Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Some people believe that the word burgoo is related to a mispronunciation of the word barbecue, and the dish is, of course, frequently cooked out of doors for one or another festival or political rally. But John Mariani, in The Dictionary of American Food and Drink, states that the word was known to British sailors in the mid-1700s as an oatmeal porridge, and that the name then was associated with the Turkish cracked-wheat product known as burghul or bu