Real Kentucky Burgoo

Note from Cheri: 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. Follow this link 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.

1 lb. lamb shoulder roast, cut into 1" cubes 1/2 lb. pork butt, cut into 1" cubes 1 1/2 lbs. chicken leg/thigh quarters 1 quart beef stock 1 quart chicken stock, plus 2-4 quarts more 1 C unpeeled red potatoes, medium diced 1 cup red onion, medium diced 1 C lima or fava beans (frozen are OK) 1 C diced green peppers 1 C diced, peeled carrots 1 C corn kernels (frozen are OK) 1 oz. Ancho chilies, toasted, seeded, stemmed and cut into small pieces 1/2 tsp. cayenne 1 1/2 tsp. kosher salt 3/4 tsp. pepper 1 C sliced okra 4 large garlic cloves , minced (more to taste) 2 C canned chopped tomatoes 2 T cider vinegar 2 T lemon juice 3 T Kentucky Bourbon, more to taste (Susan likes to use Jim Beam) 12 T Worcestershire Sauce 1 T hot sauce 1/2 C parsley, chopped

Serves 14 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.