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Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Bacon fat

  2. 1 Rockchuck - cut up

  3. 1 Chicken - cut up (medium)

  4. 2 Water

  5. 2 teaspoons 10ml Salt

  6. 2 cups 125g / 4.4oz Onion - chopped

  7. 1 Garlic clove - chopped

  8. 1 cup 146g / 5.1oz Diced potatoes

  9. 5 Celery stalks - diced

  10. 3 Carrots - diced

  11. 1 Green pepper - chopped

  12. 3/4 cup 120g / 4 1/5oz Dried butter beans

  13. 2 Stewed tomatoes

  14. 1 Tomato sauce

  15. 1 Cooked corn - (to 2 cans)

  16. 1 Okra

  17. 1/4 teaspoon 1 1/3ml Ground red pepper

  18. 1 tablespoon 15ml Brown sugar

  19. 1 Bay leaf

  20. 1/4 cup 49g / 1.7oz Margarine or butter - melted

  21. 1/2 cup 31g / 1.1oz Flour Fresh or dried parsley Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place rockchuck pieces in Dutch oven with 2 tablespoons bacon fat. Brown well. Add water, chicken and salt. Cover and cook over low heat until meat is tender, about 1 to 1 1/2 hours. Remove meat to cool, then take away bones and skin. Skim the broth. Cut meat up into smaller pieces and return to broth. In a skillet, cook onions in 1 tablespoon bacon fat until clear and soft. Add onions to broth, along with garlic, potatoes, celery, carrots, green peppers, butter beans, tomatoes, tomato sauce, red pepper, black pepper, brown sugar, and bay leaf. Cook slowly for about 2 hours. Add canned corn and okra; cook 15 minutes longer. Blend melted butter with flour; stir into Burgoo until thickened. Season further to taste and garnish with parsley. This recipe yields 8 servings.

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