Kentucky Burgoo

Ingredients:

• 3 pounds Ready to Cook BroilerChicken
• 12 cups Water
• 1/4 teaspoon Pepper
• 56 ounces (2 cns) Tomatoes
• 2 cups Coarsely Chopped Carrots
• 1 cup Chopped Celery
• 2 tablespoons Packed Dark Brown Sugar
• 4 each Whole Cloves
• 1 each Bay Leaf
• 32 ounces (2 cns) Butter Beans
• 2/3 cup Unbleached All-purpose Flour
• 2 pounds Beef Shank Cross-cuts
• 1 tablespoon Salt
• 6 each Slices Bacon
• 1 cup Cubed Peeled Potatoes
• 1 cup Chopped Onion
• 1 cup Chopped Green Pepper
• 1/4 teaspoon Crushed Dried Red Pepper
• 1 each Clove Garlic -- Minced
• 4 each Ears Of Fresh Corn
• 10 ounces Frozen Cut Okra

Preparation:

• In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper.
• Cover, cook til meat is tender, about 1 hour.
• Remove chicken and beef from broth, reserving broth.
• Remove chicken and beef from bones, discard skin and bones.
• Cube beef and chicken.
• Set aside.
• Cook bacon til crisp, drain, reserving drippings.
• Crumble bacon, set aside.
• To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf.
• Cover, simmer 1 hour, stirring often.
• Remove cloves and bay leaf.
• With knife, make cuts down center of each row of corn kernels and scrape off of cobs.
• Add corn, cubed chicken, undrained beans, and okra to Dutch oven, simmer 20 minutes.
• Blend flour and reserved bacon drippings, stir into stew.
• Cook until stew thickens.
• Salt to taste.
• Garnish with parsley and serve hot with baking powder biscuits for a great meal.