Booyah (Chicken Vegetable Stew)
Booyah is a thick chicken and vegetable stew from the Green Bay area of Northeastern Wisconsin, brought by Walloon-Belgian immigrants. Its name is thought to come from the French bouillir, to boil. The method is simple: simmer a whole chicken, then add vegetables to the broth and let it cook for hours. This version feeds sixteen, and at church picnics the same stew is cooked in giant kettles.
Instructions
Put the whole chicken in a large pot and cover it with water. Simmer until the chicken is well done and the meat is ready to come away from the bone.
Lift the chicken out of the pot and set it aside. Skim the fat from the surface of the broth.
Add the green beans, carrot, peas, cabbage, celery, tomato sauce or tomatoes, onion and the potatoes if you are using them to the broth.
Pull the meat from the bones and discard the skin and bones. Cut the meat into small pieces and return it to the pot.
Stir in salt and more water to taste. Cover the pot and simmer for at least 3 hours, longer if you can, since the stew is best after a full day of slow cooking.
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