Best River Pantry Chicken Booyah Wisconsin Style Recipes
TRADITIONAL WISCONSIN BOOYAH
A traditional Wisconsin soup with a funny name, this classic booyah recipe is a scaled down version of the original, made with chicken and beef. Serve with oyster crackers for an authentic experience. #Wisconsin #soup
Provided by Melissa Belanger
Time 4h20m
Number Of Ingredients 20
Steps:
- In a large Dutch oven or stockpot, heat olive oil to medium-high. Add chicken, stew meat, and onion. Let the meat brown, stirring occasionally, for about 5 minutes.
- Add salt, pepper and water. Stir to combine and bring to a boil.
- Cover the pot and reduce heat. Simmer for two hours. Break up/shred meat, if needed.
- Add celery, carrots, potato, cabbage, tomatoes, frozen vegetables, bay leaves, additional water, Worcestershire sauce and soy sauce
- Cover pot and simmer for an additional two hours.
- Remove bay leaves before serving with oyster crackers.
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!
RIVER PANTRY CHICKEN BOOYAH, WISCONSIN STYLE
This recipe is a cultural phenomon in the areas of Green Bay and DePere, Wisconsin. A daughter and family lives in this area. when visiting 1 keep seeing these signs about a Booyah supper, bring your containers at the different churches. Eventually I found that this basically a chicken soup prepared in good ole Wisconsin outdoors style. This is the soup that my good friend from Indonesia cooked for the 2010 One Pot Cook Off at the Northside Farmers Market in Madison, Wisconsin. She won! It just happened that the local Isthmus weekly newspaper had an article by Terese Allen about "Local Flavors" Belgian American of Brown, Door and Kewanee counties. This recipe also, adapted from Michele in NJ from this site # 146497. Served Tuesday night April 21, 2015 to 100 folks during food pantry.
Provided by MadCity Dale
Categories One Dish Meal
Time 5h
Yield 125 serving(s)
Number Of Ingredients 12
Steps:
- Brown all meats.
- Add: all vegetables and liquids into pot.
- Build a fire under 40 quart stock pot. (Or use 3 each 3 gallon Nescos).
- Bring pot to a boil uncovered.
- Add spices and anything left or brought in to add to pot.
- Low simmer for 3 hours.
- Stir often and add water to cover everything.
- Serve with oyster crackers.
Nutrition Facts : Calories 568.1, Fat 28, SaturatedFat 10.1, Cholesterol 146.7, Sodium 321.5, Carbohydrate 26, Fiber 1.7, Sugar 1.3, Protein 49.4
BOOYAH FOR THE RIVER PANTRY BUNCH
Wisconsin Booyah served at the River Pantry, Friday evening, September 6th, in Madison, Wi, 53704 From Wikipedia, the free encyclopedia. Booyah spell is a thick soup of unknown origin made throughout the Upper Midwestern United States. Booyah often requires up to two days and multiple cooks to prepare; it is cooked in specially designed "booyah kettles" and usually meant to serve hundreds or even thousands of people.The name also refers to the event surrounding the meal. In cooking booyah, one makes a base or broth derived from meat bones, to which vegetables are added. Beef, chicken, and pork are popular varieties of meat for booyah (with all three often added in the same kettle), with vegetables such as carrots, rutabaga, celery, and potatoes also in the mix. A wide variety of seasonings are used, sometimes lowered into the kettle in a cheesecloth bag. Typical large-scale "booyah kettles" can hold more than 50 US gallons of the stew, and are made from steel to withstand direct heat. Some community groups and churches have their own kettles, generally custom-made for charity events, while other groups rely on municipal kettles.An article in the Green Bay Press-Gazette on October 29, 1976, speculating on the origin of the spelling and related fundraiser event, reads: Lester (Rentmeester) relates recollections of his schoolteacher father, Andrew, probably the "pioneer" of the chicken booyah supper. "At the old Finger Road School where he taught, funds were always in short supply," he recalls. "So my father hit on the idea of a community picnic to raise money for the school. He went around to parents and neighbors, gathering up beef and chickens for the traditional Belgian soup that would be the main dish at the benefit affair. And he also went down to the office of the old Green Bay Gazette, looking for publicity." The writer handling the news of the benefit picnic, so the story goes, asked what would be served. "Bouillon-we will have bouillon," came the reply, with the word pronounced properly in French. "The young reporter wrote it down as he heard it," Rentmeester relates. "It came out 'booyah' in the paper. It was booyah the first time it was served at Holy Martyrs of Gorcum Church-an affair my father also originated--and that's what people have called it ever since." Since the turn of the 21st century, the spelling of the name has typically been shortened to "booya." The traditional stew is still made in northern and northeastern Wisconsin and greater Minnesota at church picnics, county fairs, and in smaller amounts at private gatherings, sometimes combined with booyah cooking contests.The Highland Park neighborhood of St. Paul, Minnesota, has five kettles with a total yield of 350 US gallons (1,300 L) of booyah. The kettles have been around for several decades, but as of December 2003, there is controversy regarding the safety of the burners used to heat them.
Provided by MadCity Dale
Categories Stew
Time 6h
Yield 200-250 serving(s)
Number Of Ingredients 22
Steps:
- Need 6 each 3 gal Nesco electric roasters. 5 for Booyah and 1 for rice. Each Nesco serves 40 to 50 servings.
- After the meat is browned thoroughly, add seasoning and enough hot water to cook until tender.
- Divide everything equally to the 5 Nescos as it is added. FYI(#10 can=1 gallon).
- Remove chicken from bones and cut into cubes.
- Place all the meat in each of the 5 Nescos and add vegetables in the order given with reference to length of time for cooking each.
- Watch the mixture carefully to prevent sticking and burning.
- Serve over rice and garnish with parsley.
Nutrition Facts : Calories 291.8, Fat 4, SaturatedFat 1.8, Cholesterol 13.4, Sodium 571.9, Carbohydrate 55.3, Fiber 6.1, Sugar 4.9, Protein 10.8
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
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
CHICKEN BOOYAH
Make and share this Chicken Booyah recipe from Food.com.
Provided by foodart
Categories Chicken
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- To easily prepare the tomatoes, use a sharp knife and cut the tomatoes while still in the can.
- In a large soup pot over medium heat, add chicken, beef, pork, 1/2 of chopped onions, and 4 quarts water; cover and bring to a boil, Reduce heat to low and simmer 20 to 30 minutes until chicken is tender and the meat falls from the bone; remove chicken from the pot to a large bowl and set aside to cool (when cool, take meat from the bones and cut into pieces). Refrigerate cooked chicken until ready to use.
- Continue to cook beef and pork approximately 1 1/2 to 2 hours or until tender. Remove beef and pork from the pot to a large bowl and let cool (when cool, take meat from the bones and cut into pieces). Refrigerate beef and pork until ready to use.
- Strain the stock, place in refrigerator, and let cool. When cool, remove fat from surface of stock. Return cooled and strained stock to soup pot. Add remaining 2 quarts water; bring to a boil. Reduce heat to low and add remaining onions, carrots, and potatoes; simmer 30 minutes or until vegetables are tender. Add chicken, beef, pork, peas, celery, tomatoes, salt and peppers; simmer until thoroughly heated. Serve in large soup bowls.
Nutrition Facts : Calories 789.3, Fat 42.4, SaturatedFat 12.7, Cholesterol 227.7, Sodium 300.5, Carbohydrate 34.3, Fiber 6.2, Sugar 7.2, Protein 65.8
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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