Burgoo

• 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

1. Boil chicken in 2 gallons water in a large stockpot 1 hour or until meat is tender.
2. 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.
3. Remove chicken meat from bone, and chop. Discard chicken bones and skin.
4. Add chopped chicken, mutton, and remaining ingredients to stockpot; reduce heat, and simmer, stirring occasionally, 2 hours or until mixture thickens.

chicken, water, cabbage, onion, gold potatoes, corn, ketchup, tomato puree, white vinegar, worcestershire sauce, salt, black pepper, lemon juice, ground red pepper

Taken from www.myrecipes.com/recipe/burgoo-0 (may not work)