Chicken & Beef Burgoo

Burgoo is Kentucky’s answer to the question of what to feed a crowd. This big-pot Southern stew has roots in church picnics and Derby Day gatherings, where whatever meat and vegetables were on hand went into one giant kettle.

This version starts by simmering chicken and beef shanks together until tender, building a deeply savory broth as they cook. The meat gets pulled, cubed, and returned, while the bones and skin are discarded.

Then comes a parade of vegetables: tomatoes, potatoes, carrots, lima beans, corn, celery, green pepper, and okra, all simmered down into a thick, spoon-standing stew. Brown sugar, garlic, cloves, and red pepper give it a sweet-savory-spicy backbone.

The clever finish is the thickener: flour blended with reserved bacon drippings, stirred in to thicken the stew and lace it with smoky bacon flavor. Serve it with baking powder biscuits to mop the bowl.

Kitchen Tips

• Simmer the meats on the bone first. That’s what gives burgoo its rich, gelatin-backed broth.
• Burgoo is meant to be thick, so let it cook down and reduce and don’t rush the roux at the end.
• It tastes even better the next day, so make a big batch and reheat; the flavors only deepen.
• Add the corn, chicken, beans, and okra near the end so they don’t overcook to mush.

Variations

• Traditionally burgoo leaned on game, so add lamb, pork, or even rabbit or venison for authenticity.
• Adjust the red pepper up or down for your heat level.
• Stir in a splash of Worcestershire or hot sauce for extra Southern depth.