by kirra » Sun May 24, 2009 1:44 pm
Kentucky Burgoo
Ingredients:
1 whole chicken breast (two halves)
1 chicken thigh
1 chicken liver
1 chicken kidney (optional; we happened to have one on hand)
1-1/2 lb pork shoulder
6 c. chicken stock
1/2 lb small dry beans (we used Rancho Gordo Eye of the Goat)
2 c. cold water
2 large onions, finely chopped
1 28-oz can chopped tomatoes
1 bag frozen corn
1 bag frozen peas
salt and pepper to taste
4 Tbsp (1/2 stick) butter
Preparation:
Place the pork, and chicken parts in the stock in a large stockpot. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer for about 30 minutes. Remove the chicken meat and allow to cool; leave the pork to simmer covered for another 90 minutes.
Meanwhile, put the beans in water in a medium sauce pan and place over high heat. Boil the beans for 10 minutes, then remove from heat and set aside.
Remove the skin and bones from the chicken, and cut the meat (including the liver and kidney) into small chunks. Pulse in a blender or food processor until coarsely ground; alternatively, pass through a meat grinder. When the pork is tender, cut into chunks and pulse or grind in the same fashion.
Return the ground meat to the large stockpot, and add the beans and their liquid. Add the onions, tomatoes, corn and peas. Simmer for one hour. Add salt, pepper and butter and simmer uncovered for 3-4 hours, until as thick as chili.
[b][size=150]Kentucky Burgoo[/size]
Ingredients:[/b]
1 whole chicken breast (two halves)
1 chicken thigh
1 chicken liver
1 chicken kidney (optional; we happened to have one on hand)
1-1/2 lb pork shoulder
6 c. chicken stock
1/2 lb small dry beans (we used Rancho Gordo Eye of the Goat)
2 c. cold water
2 large onions, finely chopped
1 28-oz can chopped tomatoes
1 bag frozen corn
1 bag frozen peas
salt and pepper to taste
4 Tbsp (1/2 stick) butter
[b]
Preparation:[/b]
Place the pork, and chicken parts in the stock in a large stockpot. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer for about 30 minutes. Remove the chicken meat and allow to cool; leave the pork to simmer covered for another 90 minutes.
Meanwhile, put the beans in water in a medium sauce pan and place over high heat. Boil the beans for 10 minutes, then remove from heat and set aside.
Remove the skin and bones from the chicken, and cut the meat (including the liver and kidney) into small chunks. Pulse in a blender or food processor until coarsely ground; alternatively, pass through a meat grinder. When the pork is tender, cut into chunks and pulse or grind in the same fashion.
Return the ground meat to the large stockpot, and add the beans and their liquid. Add the onions, tomatoes, corn and peas. Simmer for one hour. Add salt, pepper and butter and simmer uncovered for 3-4 hours, until as thick as chili.