Southern Living
This recipe was inspired by the burgoo at the Moonlite Bar-B-Q Inn in Owensboro, Kentucky. Order barbecue mutton with sauce online at www.moonlite.com, or call 1-800-322-8989.
Makes 20 to 25 servings


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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


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

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.

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

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

Created date

June 2003