Kentucky Burgoo

Name: Kentucky Burgoo
Yield: Serves 12
Cuisine: American
Ingredients: 250 g (9 oz) onions, sliced; 175 g (6 oz) corn kernels scraped from the cob, or of course you can use tinned or frozen; 175 g (6 oz) butter beans; 175 g (6 oz) runner beans (or you can use French beans), sliced; 1 chicken or boiling fowl, about 2.5 kg (5 lb 8 oz); salt and pepper; 2 potatoes, diced; 1 tablespoon lemon juice; Tabasco sauce; 30 g (1¼ oz) butter; good grating of nutmeg; 1 tablespoon sugar; 6 bacon rashers, cut thick for preference, chopped; 125 g (4½ oz) okra; 6 tomatoes, chopped, skinned if the skin is thick; 500 g (18 oz) minced beef

Preparation info

Serves
12

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

I once gave a recipe for this to serve 500 people in my Millennium book. I have to say, I didn’t test that particular recipe. Kentucky Burgoo is a very good dish and was traditionally prepared for those attending the Kentucky Derby, one of the American Triple Classics. The word ‘burgoo’ is a southern states’ name for ‘stew’.

Ingredients

1 chicken or boiling fowl, about 2.5 kg (5 lb 8 oz

Americas
United States
Derby
Kentucky
Gluten-free

Method

Simmer the chicken in salted water for 1 hour or until tender. Remove the chicken, discard the bones and dice the flesh. Return to the pot with the broth and add all the other ingredients except the corn, the nutmeg and the butter. Simmer for a further 45 minutes or so, adding more water if necessary. There should be enough water to keep the vegetables covered while cooking. Stir from time to t