Burgoo

Name: Burgoo
Ingredients: 1 (3-pound) whole chicken; 2 gallons water; 3/4 pound cabbage, finely chopped; 3/4 pound onion, finely chopped; 5 pounds Yukon gold potatoes, peeled and diced; 2 (15.25-ounce) cans corn or 2 cups fresh corn kernels; 3/4 cup ketchup; 2 pounds chopped barbecue mutton with sauce; 3 (10 3/4-ounce) cans tomato puree; 3/4 cup white vinegar; 1/2 cup Worcestershire sauce; 2 1/2 tablespoons salt or to taste; 2 tablespoons black pepper; 2 to 3 tablespoons lemon juice; 1 teaspoon ground red pepper

15 ingredients

4 steps

Ingredients

1 (3-pound) whole chicken
2 gallons water
3/4 pound cabbage, finely chopped
3/4 pound onion, finely chopped
5 pounds Yukon gold potatoes, peeled and diced
2 (15.25-ounce) cans corn or 2 cups fresh corn kernels
3/4 cup ketchup
2 pounds chopped barbecue mutton with sauce
3 (10 3/4-ounce) cans tomato puree
3/4 cup white vinegar
1/2 cup Worcestershire sauce
2 1/2 tablespoons salt or to taste
2 tablespoons black pepper
2 to 3 tablespoons lemon juice
1 teaspoon ground red pepper

Directions

1

Boil chicken in 2 gallons water in a large stockpot 1 hour or until meat is tender.
2

Remove chicken, reserving broth in stockpot. Add cabbage and next 4 ingredients to chicken broth. Bring to a boil, and cook 50 minutes or until vegetables are tender.
3

Remove chicken meat from bone, and chop. Discard chicken bones and skin.
4

Add chopped chicken, mutton, and remaining ingredients to stockpot; reduce heat, and simmer, stirring occasionally, 2 hours or until mixture thickens.