Wisconsin Chicken Booyah

Wisconsin Chicken Booyah is famous in the Fox River Valley region — Green Bay, Wisconsin. This is a hearty and flavorful stew that holds a special place in the culinary traditions of Wisconsin, particularly among communities with roots in the Great Lakes region.

Booyah King, Bob Baye, of Green Bay, Wisconsin, has been making Booyah since about 1946 in 100-gallon cookers.

It’s a thick, savory stew typically made with chicken, vegetables (such as carrots, potatoes, celery, and onions), and seasoned with herbs and spices. Sometimes, other meats like beef or sausage are added, but chicken is common. The dish is known for its rich broth and comforting qualities.

Originating from the Dutch, Belgian, and French influences, booyah is a communal dish often prepared in large batches for gatherings and celebrations.

Wisconsin Chicken Booyah

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It’s a thick, savory stew typically made with chicken, vegetables (such as carrots, potatoes, celery, and onions), and seasoned with herbs and spices.

• Author: Linda Jolly
• Prep Time: 30 minutes
• Cook Time: 1 hour 55 minutes
• Total Time: 2 hours 25 minutes
• Yield: 12 to 16 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Midwestern

Ingredients

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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

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Instructions

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 for 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.