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Combine pork, chicken, and water in a large Dutch oven; bring to a boil, then cover and simmer for 2 hours over medium-low. Step 2. Remove meat; let cool 15 minutes. Remove bones and shred pork and chicken. Refrigerate. Step 3. Brown one-third of the beef in a large skillet.

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Instructions. Dice and chop all the meat and vegetables; brown the meat and sauté the vegetables in olive oil. Then put all ingredients into a large pot and add the broth. Add crushed tomatoes, salt, thyme, black pepper, Worcestershire sauce, apple cider vinegar, and bay leaves.

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Sear them in batches in the pot a few minutes per side to brown them. Remove and set aside. Cook the Vegetables. Reduce the heat to medium. Add the onion, green peppers, jalapenos, carrots, celery and okra. Cook for 5 minutes to soften. Stir in the garlic and cook another minute until the garlic becomes fragrant.

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The Secret Ingredient in Arenzville's Burgoo. There's a farm town about 50 miles to the west of Springfield, in between Jacksonville and Beardstown, called Arenzville. Only about 400 people live there. It's the sort of place where old men gather at the only restaurant in town every Saturday morning for coffee.

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Credit Amanda Vinicky. Burgoo needs to simmer for at least 12 hours, though Soup Master Tony Thomas says it's like chili -- "the longer it cooks, the better it gets." There's a farm town about 50 miles to the west of Springfield, in between Jacksonville and Beardstown, called Arenzville. Only about 400 people live there.

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Instructions. In 9-quart or larger pot, combine chicken, pork, lamb, water, salt and pepper. Bring to boil and then simmer at least 2 hours or until meats are tender. Remove meats, and save stock. Shred meats, discarding chicken skin and all bones. Return shredded meats to stock.

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To make the broth, combine the chosen stock with water in a large pot. Add in the meat and bring the mixture to a simmer. Skim off any foam that rises to the surface. Allow the meat to cook until it becomes tender and easily shreds apart. This process infuses the broth with the savory flavors of the meat.

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Place the beef, lamb, and chicken in a large Dutch oven. Add the salt and water. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat, partially cover, and simmer.

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Saute first 10 ingredients until meat is browned. Add all other ingredients and bring to a rapid boil. Reduce to simmer and cook a minimum of 3 hours. Burgoo should cook overnight. Serve in a.

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Add back the meats, along with the chicken and beef broths and the tomatoes. Stir to combine and add salt to taste. Bring to a simmer, cover, reduce the heat and simmer gently for 2 hours. Fish out the meat pieces. Strip the pheasant and squirrel off the bone. Tear the large pieces of venison into bite-sized pieces.

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Place chicken, skin side down, in oil. Cook until browned, about 10 minutes. Turn chicken; add 3 cups water and bay leaves to pot. Reduce heat to medium-low. Cover and cook until chicken is done, about 25 minutes. Remove chicken from pot. Add chuck roast, ribs, and remaining 1 cup water to pot. Cover and simmer for 1 hour.

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Reduce the heat to medium, add the onions, thyme, bell pepper, carrots, celery, and garlic to the pot, and saute for 2-3 minutes until fragrant. If necessary, add a little more oil to the pot. Next, add the tomatoes, bay leaves, and bouillon powder. Stir to combine and cook for two more minutes.

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Heat a large oven-proof (lidded) pot or Dutch Oven over medium heat. Cook the bacon until browned and crispy, about 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate and set aside now, leaving the drippings behind.

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Step 3. 3. Pare the potatoes and onions and dice them. Add them, plus the carrots, green peppers, cabbage, tomato puree, corn, red pepper, okra, parsley, lima beans, celery, and bourbon, to the.

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Stir the 1 tablespoon of skimmed fat with the flour in a small bowl until a thick paste forms, then stir the paste into the stew. Add the potatoes, butter beans, corn and Worcestershire sauce.

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The Village of North Utica PO Box 188 Utica, IL 61373. Phone: 815-667-4111 Fax: 815-667-4679. Village Hall/Office 248 W Canal Street