BOOYAH RECIPE
This booyah recipe is a meaty, chunky stew popular in the American Midwest made with loads of meats and vegetables simmered low and slow, usually for community gatherings.
Provided by Mike Hultquist
Categories Main Course Soup
Number Of Ingredients 20
Steps:
- Heat the olive oil in a very large pot (at least 8 quarts) to medium-high heat. Season the beef and chicken with salt and pepper. Sear them in batches in the pot a few minutes per side to brown them. Remove and set aside.
- Reduce the heat to medium. Add the onion, peppers, carrots, and celery. Cook for 5 minutes to soften. Stir in the garlic and cook another minute until the garlic becomes fragrant.
- Add the chicken stock, crushed tomatoes, hot sauce to taste and bay leaves. Return the browned meats to the pot. Season with salt and pepper.
- Reduce the heat, cover and simmer for 2 hours.
- Break apart any larger chunks of meat with forks, if desired.
- Add the potatoes, cabbage, corn, peas, green beans, and Worcestershire sauce. Simmer for 30 minutes, or until the potatoes are softened and cooked through.
- Taste and adjust for salt and pepper and hot sauce. Serve with extra hot sauce!
Nutrition Facts : Calories 322 kcal, Carbohydrate 22 g, Protein 30 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 107 mg, Sodium 368 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
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
BAY ROASTED CHICKEN
Provided by Food Network
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Combine the bay leaves, thyme, peppercorns and salt in a spice grinder and grind to medium fine. Combine with 2 tablespoons olive oil in a small bowl.
- Stuff the chicken cavity with the lemon halves. Rub the outside of the bird with the spice paste.
- Drizzle a roasting pan with a few tablespoons of oil. Place the bird and the garlic halves, cut-side down, in the pan.
- Roast until the juices run clear at the inner thigh, about 2 hours.
- Let the bird rest for 20 minutes before serving.
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!
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
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
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