Traditional Wisconsin Booyah Food

TRADITIONAL WISCONSIN BOOYAH

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.

BOOYAH CHICKEN

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.

RIVER PANTRY CHICKEN BOOYAH, WISCONSIN STYLE

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.