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Pop Popís Kentucky Burgoo Recipe

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This recipe for Pop Popís Kentucky Burgoo, by , is from The Young Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

James L. Young Sr. (Pop Pop)


3 lbs chicken
12 cups water
1 Tsp salt
ľ tsp pepper
2 lbs stew beef
Ĺ lb smoky bacon
2 28 oz cans tomatoes
2 cups peeled and chopped potatoes
2 cups coarsest chopped carrots
1 cup coarsest chopped onions
1 cup coarsest chopped green pepper
1 cup coarsely chopped celery
1 cup coarsely chopped parsnips
1 cup coarsely chopped turnips
1 tsp sugar
4 cloves
ľ tsp crushed red pepper
1 bay leaf
1 garlic clove
4 ears of corn or 1 package frozen
2 16 oz cans butter beans
1 10 oz package frozen okra
⅔ cup all purpose flour
Ĺ cup chopped fresh parsley

In a 10 quart stock pot, combined chicken, water, salt and pepper. In a skillet brown the stew beef and then add the chicken and water. Cover and cook until the meats are tender, about one hour. Remove chicken and beef from broth, reserving broth. Remove chicken from the bones and discard the skin and bones. Cut beef and chicken into bite-size cubes. Set aside.

Cook bacon until crisp and drain on paper towels. Crumbled bacon and set aside. Reserve the bacon fat.

To the reserve stock in the stock pot, add the cubed beef, unstrained tomatoes, potatoes, carrots, onions, green pepper, celery, parsnips, turnips, sugar, cloves, red pepper, Bayleaf and garlic. Cover and simmer one hour, stirring often. Remove cloves and bay leaf. With a knife make a split down the center of corn kernels and then scrape off the cob and add to the stock pot. Add the chicken, undrained beans and okra to the stock pot and simmer 20 minutes. Do not over cook or vegetables will turn to mush.

Blend flour with reserved bacon fat and stir into stock pot, cooking and stirring until it thickens. Season with salt and pepper and garnish with bacon crumbles and parsley.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours, make ahead
Personal Notes:
Personal Notes:
Published in the Devereux Foundation cookbook in 1985. Nana and Pop Pop served this at their annual Derby parties. True Kentucky burgoo is made from squirrel but the Acme is usually out of squirrel so chicken and beef work well.




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