Chicken Booyah Recipe From The Flemish In Wisconsin

SLOW COOKER BELGIAN CHICKEN BOOYAH

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.

TRADITIONAL WISCONSIN BOOYAH

Steps:

• In a large Dutch oven or stockpot, heat olive oil to medium-high. Add chicken, stew meat, and onion. Let the meat brown, stirring occasionally, for about 5 minutes.
• Add salt, pepper and water. Stir to combine and bring to a boil.
• Cover the pot and reduce heat. Simmer for two hours. Break up/shred meat, if needed.
• Add celery, carrots, potato, cabbage, tomatoes, frozen vegetables, bay leaves, additional water, Worcestershire sauce and soy sauce
• Cover pot and simmer for an additional two hours.
• Remove bay leaves before serving with oyster crackers.

BOOYAH CHICKEN

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.

RIVER PANTRY CHICKEN BOOYAH, WISCONSIN STYLE

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.

OLD TIME WISCONSIN BOOYAH !

Steps:

• 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.
• 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.
• Peel and cube the rutabega and add to the pot.
• Peel and cut up the carrots. Add to the pot.
• Chop up the celery and onion and add to the pot.
• Chop up the cabbage and add to the pot.
• Peel the potatoes and cut into chunks. Add to the pot.
• Add the rice to the pot along with two cups of hot water or broth.
• 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!
• **** 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:

• To easily prepare the tomatoes, use a sharp knife and cut the tomatoes while still in the can.
• In a large soup pot over medium heat, add chicken, beef, pork, 1/2 of chopped onions, and 4 quarts water; cover and bring to a boil, Reduce heat to low and simmer 20 to 30 minutes until chicken is tender and the meat falls from the bone; remove chicken from the pot to a large bowl and set aside to cool (when cool, take meat from the bones and cut into pieces). Refrigerate cooked chicken until ready to use.
• Continue to cook beef and pork approximately 1 1/2 to 2 hours or until tender. Remove beef and pork from the pot to a large bowl and let cool (when cool, take meat from the bones and cut into pieces). Refrigerate beef and pork until ready to use.
• Strain the stock, place in refrigerator, and let cool. When cool, remove fat from surface of stock. Return cooled and strained stock to soup pot. Add remaining 2 quarts water; bring to a boil. Reduce heat to low and add remaining onions, carrots, and potatoes; simmer 30 minutes or until vegetables are tender. Add chicken, beef, pork, peas, celery, tomatoes, salt and peppers; simmer until thoroughly heated. Serve in large soup bowls.