Wisconsin Chicken Booyah
(Belgian Beef, Pork, Chicken Stew)
This dish is famous in the Fox River Valley region — Green Bay, Wisconsin. Booyah
and beer go great together. Booyah King, Bob Baye, of Green Bay, Wisconsin, has
been making Booyah since about 1946 in 100-gallon cookers.
- 1 roasting or stewing chicken (about 4 pounds)
- 1 pound beef stew meat, with bones
- 1 pound pork stew meat, with bones
- 1/2 cup minced parsley
- 1 tablespoon salt
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 1/2 teaspoon pepper
- 1/2 teaspoon sage
- 4 cups quartered potatoes
- 2 cups chopped onions
- 2 cups chopped celery
- 1 cup carrots, cut up
- 1 cup green beans, cut up
- 1 cup fresh peas
- 1 cup skinned, seeded, chopped tomatoes
- 2 lemons
- Put chicken into a deep kettle with the beef and pork. Cover with boiling water.
Bring slowly to a simmer, remove scum from the top, and add herbs and seasonings.
Simmer very gently, covered, about 1 hour.
- Remove chicken and, when cooled, take meat form the bones and cut into pieces.
Let beef and pork continue to cook until tender, 45 minutes to an hour more.
- Remove and let cool enough to remove meat from bones. Add vegetables to the broth
and simmer 5 to 10 minutes.
- Grate lemon rind and set aside; remove white pith and seeds from the lemons,
chop the pulp, and add to the broth. Taste for seasoning.
- While vegetables are still
crisp, return the meat pieces to the broth to heat through. Serve in large soup
bowls and sprinkle with the lemon rind.
Serves 12 to 16.
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