Wisconsin Chicken Booyah
It’s a thick, savory stew typically made with chicken, vegetables (such as carrots, potatoes, celery, and onions), and seasoned with herbs and spices.
- 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
Units
Scale
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
Instructions
- 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 for 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.
Find it online: https://simplygreatrecipes.com/wisconsin-chicken-booyah/