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Real Kentucky Burgoo

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By Chef Susan Goss, Zinfandel Chicago

Posted July 23rd, 2007

FabulousFoods.com Recommends: New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup, by Marjorie Druker, (2007, Thomas Nelson)

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Servings:	14
Author Notes:	This traditional Kentucky Burgoo recipe comes to us from Zinfandel, a wonderful Chicago restaurant. Chef Susan Goss specializes in authentic American regional cuisine and the restaurant's menu changes quarterly to reflect the country's culinary melting pot. Click here to read Lee Maloney's profile of this fabulous restaurant and the husband and wife team behind it. Don't be daunted by the long list of ingredients or the necessary 12 hours of simmering. There really isn't much work involved, just an occasional stir or addition of extra stock. Water may be substituted for the beef or chicken stocks. If you use canned stocks, make sure they are low sodium as this soup reduces a lot. Burgoo is traditional at all Kentucky barbecues and fundraisers.
Ingredients:	1 pound lamb shoulder roast, cut into 1" cubes 1/2 pound pork butt, cut into 1" cubes 1 1/2 pounds chicken leg/thigh quarters 1 quart beef stock 1 quart chicken stock, plus 2-4 quarts more 1 cup unpeeled red potatoes, medium diced 1 cup red onion, medium diced 1 cup lima or fava beans (frozen are OK) 1 cup diced green peppers 1 cup diced, peeled carrots 1 cup corn kernels (frozen are OK) 1 ounce Ancho chilies, toasted, seeded, stemmed and cut into small pieces 1/2 teaspoon cayenne 1 1/2 teaspoons kosher salt 3/4 teaspoon pepper 1 cup sliced okra 4 large garlic cloves , minced (more to taste) 2 cups canned chopped tomatoes 2 tablespoons cider vinegar 2 tablespoons lemon juice 3 tablespoons Kentucky Bourbon, more to taste (Susan likes to use Jim Beam) 12 tablespoons Worcestershire Sauce 1 tablespoon hot sauce 1/2 cup parsley, chopped
Instructions:	Cut excess fat from chicken legs, leaving skin intact. Combine lamb, pork and chicken in large stockpot with beef and chicken stock. Bring to a full boil and skim any froth or gray foam from the top. Reduce the heat and simmer for 2 hours. Remove the chicken legs and let cool. Remove skin and bones, shred chicken meat and return to pot. Add potatoes, onions, beans, green pepper, carrots, corn chiles, cayenne, salt and pepper. Simmer another 3 hours, adding 2-4 quarts of chicken stock, as needed, to keep stew from getting too thick. After 3 hours add okra, garlic, tomatoes, vinegar, lemon juice, bourbon, Worcestershire sauce, and hot sauce. simmer another 6 hours, adding chicken stock if necessary. Add parsley after burgoo is cool. Finished burgoo should have a soup, not stew consistency and must cook 12 hours. Can be started one day, cooled quickly and finished the next day. Refrigerate overnight to mellow the flavors and make the removing of fat easier.