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Wisconsin Chicken Booyah
(Belgian Beef, Pork, Chicken Stew)

Wisconsin Chicken Booyah

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. 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.
  2. 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.
  3. Remove and let cool enough to remove meat from bones. Add vegetables to the broth and simmer 5 to 10 minutes.
  4. 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.
  5. 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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