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!
CHICKEN BOOYAH
Steps:
- Place chicken in a large soup kettle.
- Add chicken soup base.
- Add cold water to cover chicken. Bring to a boil.
- Turn down and simmer for about 1 hour.
- Skim the top. Remove chicken. Let cool a bit then then de-bone and shred.
- Add the diced carrots, onions, and celery and potatoes to the soup kettle.
- Simmer about 20 minutes.
- Next add cabbage, canned tomatoes, mixed vegetables, Lawry's seasoning salt, tomato juice, and shredded chicken.
- Simmer another 30 minutes.
- If soup gets too thick add additional chicken stock.
- Stir in fresh lemon juice at the end.
- If the broth needs more flavor add a few dashes of soy sauce or a little salt and pepper.
Nutrition Facts : Calories 314 kcal, Carbohydrate 62 g, Protein 13 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 1596 mg, Fiber 12 g, Sugar 11 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHICKEN BOOYAH FOR 35
Make and share this Chicken Booyah for 35 recipe from Food.com.
Provided by Shirl J 831
Categories Chicken
Time 1h20m
Yield 35 serving(s)
Number Of Ingredients 10
Steps:
- Boil beef and chicken separately till tender.
- Bone chicken and cut beef; save broths.
- combine all together in very large kettle and cook till hot.
- Time is approximately.
Nutrition Facts : Calories 471.5, Fat 21.2, SaturatedFat 7.1, Cholesterol 90.4, Sodium 1809.9, Carbohydrate 41.7, Fiber 8.2, Sugar 8.9, Protein 29.2
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
BOOYAH THE SOUP
Booyah (also spelled booya, bouja, boulyaw, or bouyou) is a thick soup/stew found in the Upper Midwestern United States. It was introduced to this country by Wallonian immigrants from Belgium. Booyah often requires up to two days and multiple cooks to prepare. It is cooked in specially designed "booyah kettles," and is usually meant to serve hundreds of people. The name "Booyah" also refers to the event surrounding the meal. (Recipe courtesy of The Milwaukee Brewing Co.)
Provided by Food.com
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Remove all the meat from the cooked chicken. Discard the skin. You can reserve the bones for making stock. Chop the meat into bite size pieces. (1/2 inch cube). Refrigerate the meat until needed.
- Cut the beef chuck roast into 1 inch cubes and put into a resalable plastic bag. Add 1 Tbsp of flour to bag and shake until all the meat cubes are coated. Heat 2 Tbsp oil in 8 qt pot. When hot, add the meat and brown on all sides. Remove browned beef with a slotted spoon and reserve, repeat with remaining beef cubes.
- Cut kielbasa into strips and cube (1/2 inch). Add to hot pot and cook over medium high heat until browned. Remove with slotted spoon and add to beef. Do not drain fat from pot.
- Add onion, celery, red bell pepper, carrots, and the turnip to the pot. Sweat the vegetables over medium high heat until the onions are translucent. Add the Italian spice blend and the hot pepper flakes. Cook for 2 more minutes.
- Add can of diced tomatoes. Stir and continue to cook for 5 minutes. Add chicken broth and bring to a simmer.
- Add reserved chicken, beef, and sausage to pot. Bring to a simmer and cover. Simmer for 10 minute.
- Drain diced potatoes and add to pot along with barley. Cover and simmer all for 10 more minutes.
- Add frozen peas and corn. Add salt and pepper. Simmer 1 more minute. Taste and adjust seasoning.
- Just before serving add beer.
CHICKEN BOOYAH RECIPE - (4.3/5)
Provided by Tom421
Number Of Ingredients 15
Steps:
- 1. Remove bones from short ribs; reserve. Trim fat from meat and bones. Pat beef and chicken dry with paper towels and season with salt and pepper. Heat oil in a Dutch oven over medium-high heat until just smoking. Brown beef on all sides, about 10 minutes; transfer to a plate. Cook chicken until browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove and discard skin. 2. Pour off all but 1 1/2 teaspoons fat from pot. Add onions and celery and cook over medium heat until softened, about 5 minutes. Stir in broth and bay leaves, scraping up any browned bits. Add beef, beef bones, and chicken and bring to a boil. 3. Reduce heat to low and simmer, covered, until chicken registers 175 degrees, about 30 minutes. Transfer chicken to a bowl. When chicken is cool enough to handle, shred into bite-sized pieces, discarding bones. Cover chicken and refrigerate. Continue to simmer stew until beef is tender, about 75 minutes longer. Transfer beef to a plate. When cool enough, shred into bite-size pieces, discarding fat. Discard beef bones and bay leaves. Defat broth (see note below). 4. Add shredded beef, cabbage, tomatoes, rutabaga, 1 1/4 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce heat to medium-low and simmer until rutabaga is translucent around the edges, about 15 minutes. Stir in potatoes and carrots and cook until all vegetables are tender, about 20 minutes. Add chicken and peas and simmer until heated through, about 2 to 3 minutes. Off heat, stir in lemon juice. Season with salt and pepper to taste. Serve. Enjoy!! Note: To defat the broth, lay a paper towel over its surface, quickly lift up by a corner (the fat will adhere), and discard. Repeat with more paper towels, as needed. (I used 6 paper towels so plan for at least that many, depending on how well you trim the beef, bones, and chicken.)
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
More about "chicken booyah for 35 recipes"
WISCONSIN CHICKEN BOOYAH RECIPE | RECIPEGOLDMINE.COM
From recipegoldmine.com
CHICKEN BOOYAH RECIPE AND HISTORY, WHATS COOKING …
From whatscookingamerica.net
GREEN BAY BOOYAH RECIPE • THE WICKED NOODLE
From thewickednoodle.com
TRADITIONAL WISCONSIN BOOYAH - SIMPLY WHISKED
From simplywhisked.com
CHICKEN BOOYAH RECIPE - BIGOVEN.COM
From bigoven.com
BOOYAH STEW - CULINARY HILL
From culinaryhill.com
BOOYAH, A HEARTY BELGIAN SOUP-STEW, IS REVERED TRADITION IN GREEN BAY
From jsonline.com
SLOW COOKER BELGIAN CHICKEN BOOYAH RECIPE - YOUTUBE
From youtube.com
THE REAL REASON WE CALL IT CHICKEN BOOYAH IN WISCONSIN
From whoonew.com
TRADITION IS COOKING IN THIS FAMILY’S KETTLE | EDIBLE DOOR
From edibledoor.ediblecommunities.com
CHICKEN BOOYAH - RECIPE - COOKS.COM
From cooks.com
CHICKEN BOOYAH - CREATE KIDS CLUB
From createkidsclub.com
BOOYAH: CHUNKY MIDWESTERN STEW - CHILI PEPPER MADNESS
From chilipeppermadness.com
SLOW COOKER BELGIAN CHICKEN BOOYAH RECIPE - MASHED.COM
From mashed.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love