River Pantry Chicken Booyah Wisconsin Style Food

TRADITIONAL WISCONSIN BOOYAH

Traditional Wisconsin Booyah image

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

Ingredients

3 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs
1 pound beef stew meat
1 1/2 cups chopped onion
1 heaping tablespoons coarse salt
1/2 teaspoon pepper
4 cups water
1 1/2 cups sliced celery
1 1/2 cups chopped carrots
1 1/2 cups shredded cabbage (or coleslaw mix)
2 - 2 1/2 pounds chopped potatoes
2 cans diced tomatoes
1 1/2 cups frozen cut green beans
1 cup frozen corn
1 cup frozen peas
4 cups water
2 bay leaves
1 tablespoon Worcestershire sauce
1/2 tablespoon soy sauce
Oyster crackers, for serving

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 !

Old Time Wisconsin Booyah ! image

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

Ingredients

BOOYAH!
4 Tbsp butter (for browning chicken and other meats)
1 large whole stewing chicken cut up into parts (browned)
1 1/2 lb each: beef and pork (cubed and browned)
1 large rutabaga (peeled and cubed)
3 lb carrots (cut large)
4 lb potatoes (cut large)
1 entire stalk celery (chopped)
3 large onions (chopped large)
1 small head cabbage (either chopped or shredded)
6 beef bouillon cubes
1/2 lemon (pulp, juice and zest)
6 clove garlic (minced)
1 tsp each: pepper, garlic powder, sage
2 qt tomatoes (or 8 large fresh ones)
1 can(s) each: corn, green beans, kidney beans navy beans
1 c rice
1 small bag frozen peas (or fresh)
water enough to cover meats and veggies.
OPTIONAL
beef or chicken broth can be added for desired amount of liquid.

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!

SLOW COOKER BELGIAN CHICKEN BOOYAH

Slow Cooker Belgian Chicken Booyah image

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

Ingredients

4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
2 pounds red potatoes, cut in 1-inch pieces
1 pound beef stew meat, cut into bite-size pieces
1 (16 ounce) package frozen whole kernel corn
1 (16 ounce) package frozen cut carrots
1 (15 ounce) can cut green beans, drained
1 (14.5 ounce) can chicken broth
8 ounces diced celery
1 (14.5 ounce) can beef broth
1 (14.5 ounce) can petite diced tomatoes
8 ounces diced onion
8 ounces diced green bell pepper
8 ounces cabbage, shredded
¼ cup salt, or to taste
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons celery salt
1 tablespoon ground black pepper
1 0.42 oz packet concentrated vegetable base (such as Swanson® Vegetable Flavor Boost®)

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

BOOYAH CHICKEN

Booyah Chicken image

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

Ingredients

1 (4 pound) whole chicken, cut into pieces
2 ½ pounds cubed beef stew meat
1 ½ pounds pork shoulder roast
7 cups water
3 cups chicken broth
3 cloves garlic, whole
2 bay leaves
water to cover
1 tablespoon vegetable oil
2 cups diced onion
2 cups diced carrots
2 stalks celery, diced
1 clove garlic, minced
6 potatoes, unpeeled and diced
1 ½ cups fresh green beans, cut into 1 inch pieces
1 (14.5 ounce) can whole peeled tomatoes, drained
1 ½ teaspoons salt
1 teaspoon dried rosemary
½ teaspoon ground black pepper
½ teaspoon dried thyme
½ cup frozen green peas
1 ½ teaspoons grated lemon zest
½ teaspoon crushed red pepper
½ cup chopped fresh parsley, for garnish

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

RIVER PANTRY CHICKEN BOOYAH, WISCONSIN STYLE

River Pantry Chicken Booyah, Wisconsin Style image

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

Ingredients

40 lbs cooked chicken breasts
1 quart ham, chopped
2 (50 ounce) cans beef, hash
2 (48 ounce) cans beef broth
2 gallons mixed vegetables
1 gal. slicedd tomatoes
1 gal. pizza sauce
13 ears sweet corn, sliced
1 gal. sauerkraut, rinsed
1 gal. pickled beet, rinsed
1 cup seasoning, mix (#520519)
3 gallons cooked rice

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

Booyah for the River Pantry Bunch image

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

Ingredients

1 lb butter
1 1/2 gallons chicken stock
1/2 gallon beef gravy
1/2 gallon beef brisket, leftovers shredded
1/2 gallon veal or 1/2 gallon lamb, leftovers
1 1/2 gallons chicken, cut in pieces and browned
2 1/2 gallons hamburger patties, leftover crumbled
2 1/2 gallons bratwursts, leftovers thin chopped
1 gallon mixed vegetables
6 cups onions, chopped, browned with meat
2 1/2 gallons texmex flavor tomato sauce
2 gallons green beans
2 gallons corn kernels
2 gallons red cabbage
1/2 gallon cooked potato, diced
5 lbs fresh tomatoes, diced
5 tablespoons salt
5 tablespoons black pepper
5 cups chopped parsley
7 gallons cooked rice
2 lbs dried split peas, soaked overnight and cooked until tender
2 lbs dried navy beans, soaked overnight and cooked until tender

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

BRINED ROAST PHEASANT " OUTDOOR WISCONSIN" STYLE

Brined Roast Pheasant

Brining really is the way to go with pheasant, to keep it moist and also to "cut" some of that rich gaminess. This brine recipe is from the television show "Outdoor Wisconsin"; I like to keep the bird in it overnight then roast with plenty of butter under the breast skin and plenty of basting. You can also arrange bacon slices over the breast to keep it moist. Prep time includes overnight brining.

Provided by EdsGirlAngie

Categories Pheasant

Time P1DT1h30m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

8 cups water
1/2 cup kosher salt
1 cup brown sugar
1/4 cup real maple syrup
1 onion, chopped
3 cloves garlic, smashed (the recipe says "several" garlic cloves; I tend to use about 3)
1 pinch ground cloves
1/2 lemon, juice of (I do use it) (optional)
1 dash cayenne pepper (optional)
1 (2 lb) whole pheasants
2 tablespoons butter

Steps:

Heat together the water and salt until salt is dissolved, then allow to cool to room temperature for about a half hour.
Add the sugar, syrup, onions, garlic, cloves, and lemon and cayenne pepper (if using).
Add pheasant, cover and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Place brined pheasant in a roasting pan breast up and insert a tablespoon of the butter under the breast skin.
Rub the rest of the butter all over the pheasant, then roast uncovered for about 1-1/2 hours; check after an hour, though.
Baste frequently!
And if you like, to keep the breast meat moist, you can cover it with bacon strips as well.

MAKE AHEAD GRILLED BRATS AND BEER WISCONSIN STYLE

Make Ahead Grilled Brats and Beer Wisconsin Style image

These are great to make ahead for cookouts or tailgating. Especially if you need the grill for other foods. They can be reheated in a foil pan on the grill, in the oven or in a crock pot. They can be made a day ahead, the morning of, or served right away. You need fresh bratwurst for this, not the smoked or white colored sausage. We've already made 100 of these ahead for large groups.

Provided by Always in the kitch

Categories Pork

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 4

Ingredients

8 -10 fresh bratwursts, in natural casings (approx 4 oz. each)
3 large onions
2 tablespoons olive oil or 2 tablespoons margarine
6 (12 ounce) cans beer (any style)

Steps:

Place brats in large saucepan and cover with 4 cans of beer.
Bring to boil.
Lower temperature and simmer for 10 minutes.
Meanwhile saute sliced onions in olive oil or margarine.
Cover and cook slow, turning onions often till tender.
Do not caramelize.
Drain bratwurst and place on hot grill.
Gas or charcoal.
Brown evenly on all sides.
Watch closely.
The sausage fat can cause flare-ups.
Remove from grill, when browned.
Place in foil pan, or oven ready pan, or crock pot, along with onions and remaining beer. (Add more beer if necessary to cover).
Refrigerate, until one hour before eating.
Reheat slowly for an hour.
If you plan to serve immediately after grilling, heat the remaining beer and onions before adding grilled bratwurst.

PEKING HOUSE SPECIAL FRIED RICE

Peking House Special Fried Rice image

This comes from the Peking House restaurant in Green Bay, Wisconsin. Easily adaptable to what you have on hand, including any meat you like, or use tofu. The cook times are approximate since none were given. It cooks fast, though, if you are using all leftover rice, eggs, and meat, which this recipe assumes. If you have to cook the meat, scramble eggs, etc. then it will take longer. It's best to use leftover rice.

Provided by Vino Girl

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

3 cups cooked rice
1/2 cup cooked beef, sliced
1/2 cup cooked chicken, sliced
1/2 cup cooked shrimp
2 eggs, scrambled
1/2 cup onion, diced
1/2 cup bean sprouts
1/4 cup carrot, diced
1/4 cup peas
1/4 cup green onion, chopped
1 teaspoon garlic, chopped
1 teaspoon salt
1 1/2 teaspoons sugar
1 tablespoon light soy sauce
2 teaspoons dark soy sauce
1/4 teaspoon white pepper
vegetable oil or cooking spray

Steps:

Heat oiled or sprayed wok or large pan over medium-high heat.
Add vegetables and garlic and cook, stirring continuously, until they are hot, but still crisp.
Add in rice, eggs, meat, and soy sauce. Continue to stir and cook until hot.
Stir in sugar, salt, and pepper. Serve.

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