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.
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
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
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