🍲 Booyah (Chicken Vegetable Stew)

Name: Booyah (Chicken Vegetable Stew)
Total time: 3 h
Ingredients: 1 large roasting chicken; 2 cups green beans; 3 cups (1 pound) diced carrot; 2 cups peas; 1 cup diced cabbage; 4 stalks celery; 2 cups tomato sauce (or 1 quart whole tomatoes); 1 large onion, diced; 2 cups peeled and diced potatoes (optional); Salt to taste

Stews & Braises · 10 ingredients · 5 steps

Booyah is a stew created in Northeastern Wisconsin by Walloon-Belgian immigrants (particularly in the Green Bay area). The name is believed to be derived from the French word bouillir, meaning "to boil." The stew is sometimes created in giant steel kettles and stirred with boat paddles at things like church picnics, or other gatherings in areas with a high Walloon-Belgian population. On large scales like this, it usually takes a day or two to cook.

3 hoursserves 162

Cook for servings as written The source's own quantities, rounded to the nearest mark on a cup or a spoon. A line carrying a second number of its own — a weight in another unit, a count of pieces — is left as written.

Ingredients

1 large roasting chicken
2 cups green beans
3 cups (1 pound) diced carrot
2 cups peas
1 cup diced cabbage
4 stalks celery
2 cups tomato sauce (or 1 quart whole tomatoes)
1 large onion, diced
2 cups peeled and diced potatoes (optional)
Salt to taste

Method

Place chicken in a large pot and cover with water. Simmer until chicken is well done.
Remove chicken from broth and skim off fat.
Add remaining ingredients to broth.
Remove chicken meat from bones and skin. Cut meat into small pieces and add to broth. Add salt and water to taste.
Cover and let simmer for at least 3 hours. It tastes best when cooked all day.

Where this came from. Adapted from Booyah (Chicken Vegetable Stew) in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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