BOOYAH CHICKEN
I learned this dish while stationed at Kleine Brogel AB, Belgium. It is authentic!
Provided by Rayna Jordan
Categories World Cuisine Recipes European Belgian
Time 2h50m
Yield 12
Number Of Ingredients 24
Steps:
- Combine the chicken, beef, pork, water and broth in a large pot and bring to a boil. Add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours.
- Remove chicken, beef and pork. Strip meats from bones and cut into bite size pieces. Strain stock in pot and add water to yield 8 cups of stock. Return meats to broth.
- Heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes. Add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. Bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes. Stir in the peas, lemon zest and red pepper. Heat through and serve garnished with parsley.
Nutrition Facts : Calories 663.9 calories, Carbohydrate 28.1 g, Cholesterol 172.4 mg, Fat 35.4 g, Fiber 4.2 g, Protein 55.7 g, SaturatedFat 12.2 g, Sodium 794.3 mg, Sugar 5.6 g
RIVER PANTRY CHICKEN BOOYAH, WISCONSIN STYLE
This recipe is a cultural phenomon in the areas of Green Bay and DePere, Wisconsin. A daughter and family lives in this area. when visiting 1 keep seeing these signs about a Booyah supper, bring your containers at the different churches. Eventually I found that this basically a chicken soup prepared in good ole Wisconsin outdoors style. This is the soup that my good friend from Indonesia cooked for the 2010 One Pot Cook Off at the Northside Farmers Market in Madison, Wisconsin. She won! It just happened that the local Isthmus weekly newspaper had an article by Terese Allen about "Local Flavors" Belgian American of Brown, Door and Kewanee counties. This recipe also, adapted from Michele in NJ from this site # 146497. Served Tuesday night April 21, 2015 to 100 folks during food pantry.
Provided by MadCity Dale
Categories One Dish Meal
Time 5h
Yield 125 serving(s)
Number Of Ingredients 12
Steps:
- Brown all meats.
- Add: all vegetables and liquids into pot.
- Build a fire under 40 quart stock pot. (Or use 3 each 3 gallon Nescos).
- Bring pot to a boil uncovered.
- Add spices and anything left or brought in to add to pot.
- Low simmer for 3 hours.
- Stir often and add water to cover everything.
- Serve with oyster crackers.
Nutrition Facts : Calories 568.1, Fat 28, SaturatedFat 10.1, Cholesterol 146.7, Sodium 321.5, Carbohydrate 26, Fiber 1.7, Sugar 1.3, Protein 49.4
CHICKEN BOOYAH
I'm sure this is not an authentic Booyah...so I'll call it the midwestern version. :-)Don't let the list of ingredients put you off from this stew, it's really very simple to put together. Great served with home made biscuits and a simple green salad.
Provided by Michele in NJ
Categories Chicken
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- In large stockpot bring chicken, beef shanks. pork, water, stock, 3 of the garlic cloves and the bay leaves to a boil over high heat, skimming off any foam.
- Lower the heat, cover and simmer for 2 hours or until the meat is tender. Remove lid for the last 45 minutes of cooking.
- Remove meat from the pot and cool. Cut all meat and chicken into bite size pieces.
- Strain and measure stock, setting aside 8 cups. If needed add water to make the 8 cups.
- Discard skin, bones and bay leaves.
- In the stockpot, heat oil over medium heat. Add onions, carrots, celery and the final clove of garlic. Saute until tender.
- Add the reserved stock, potatoes, green beans, tomatoes, salt, rosemary, pepper and thyme and bring to a boil.
- Lower the heat and simmer uncovered until potatoes are tender.
- Add the peas, reserved chicken and meat and the lemon rind. Add red pepper sauce. Simmer a few minutes longer until the peas are tender.
- Serve in large soup bowls and garnish with fresh parsley.
Nutrition Facts : Calories 677.7, Fat 38.7, SaturatedFat 12.4, Cholesterol 160, Sodium 502.9, Carbohydrate 30.1, Fiber 4.8, Sugar 5.7, Protein 50.4
SLOW COOKER BELGIAN CHICKEN BOOYAH
This is a booyah recipe that is adapted from originally a 50 gallon recipe cooked in large 55 gallon cast-iron kettles with a wood fire, most often at church picnics in northeastern Wisconsin.
Provided by Bill Bartelme
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 6h25m
Yield 20
Number Of Ingredients 19
Steps:
- Mix chicken, potatoes, beef, corn, carrots, green beans, chicken broth, beef broth, diced tomatoes, onion, celery, bell pepper, cabbage, salt, basil, oregano, celery salt, black pepper, and vegetable base in a slow cooker.
- Cook on Low for 6 hours.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 18.6 g, Cholesterol 67.7 mg, Fat 9.6 g, Fiber 3.6 g, Protein 21.9 g, SaturatedFat 3 g, Sodium 1918.1 mg, Sugar 4.3 g
OLD TIME WISCONSIN BOOYAH !
There are many versions of this wonderful recipe, people actually argue over what ingredients should or shouldn't be in it! People also argue if it is a chowder, a soup or a stew! Many nationalities claim it as their recipe, so I won't go into that, don't want more arguing! LOL You can have this as thick or thin as you like...
Provided by Colleen Sowa
Categories Other Soups
Time 2h40m
Number Of Ingredients 21
Steps:
- 1. Cut up the chicken into parts. Brown in skillet in 2 Tablespoons butter (can use olive oil). Place the browned chicken into a large pot and just barely cover with water (some of the water should be used to clean drippings from skillet and add to the pot for flavor. Bring to a hard boil for 10 minutes. Turn down the heat to high simmer.
- 2. Cut up the beef and pork into cubes. Brown them in skillet with 2 Tablespoons of butter. Place meat in pot with chicken parts and simmer. Add water to the skillet to aquire the drippings to add to the pot.
- 3. Peel and cube the rutabega and add to the pot.
- 4. Peel and cut up the carrots. Add to the pot.
- 5. Chop up the celery and onion and add to the pot.
- 6. Chop up the cabbage and add to the pot.
- 7. Peel the potatoes and cut into chunks. Add to the pot.
- 8. Add the rice to the pot along with two cups of hot water or broth.
- 9. When the rice is cooked: Add the bouillon cubes, lemon zest, pulp and juice, minced garlic, spices, tomatoes, green beans, kidney beans and navy beans. Simmer 10 minutes longer. Stirring so the rice doesn't stick and burn. Add the frozen (or fresh) peas. It will be ready to serve in about 2 minutes! Enjoy!
- 10. **** Add water or broth while cooking if needed. Some make this like a soup, some make it like a stew or a chowder..... doesn't matter... it is all good!
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GREEN BAY BOOYAH RECIPE • THE WICKED NOODLE
From thewickednoodle.com
4.6/5 (36)Total Time 3 hrs 15 minsCategory Soups And StewsCalories 830 per serving
- Preheat a LARGE dutch oven over medium heat. Add 2 tsp of oil and saute the onions, celery, and carrots until soft, about 5 minutes. Remove and set aside.
- Turn the heat up to medium-high. Add the remaining 1 tbsp of the oil and brown the chicken, then the beef ribs, then the pork in batches on all sides. (Tradition says that you can omit the tablespoon of oil and skip this step. I find that it adds even more flavor, but you can make it how you like!)
- Put all of the meat back into the pot, then add the chicken broth, garlic and bay leaves. Bring it to a boil, then reduce the heat and simmer for two hours.
- Remove the meat from the pot and discard the bones. The meat should just fall away from the bones. You can either pull it into bite-sized pieces or cut them, whatever is easier for you.
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5/5 (22)Calories 457 per servingCategory Main Course
- Continue cooking the stew until the beef is tender, about 60 to 75 minutes longer. Remove beef from pot. When beef is cool enough to handle, remove and discard fat and bones.
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