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Booyah (Chicken Vegetable Stew)

Booyah is a stew created in Northeastern Wisconsin by Walloon-Belgian immigrants (particularly in the Green Bay area). The name is believed to be derived from the French word bouillir, meaning "to boil." The stew is sometimes created in giant steel kettles and stirred with boat paddles at things like church picnics, or other gatherings in areas with a high Walloon-Belgian population. On large scales like this, it usually takes a day or two to cook. This is the recipe transcribed by a third generation member of the original generation that emigrated from Belgium in the early 1900's (transcribed

Source and licence

"Booyah (Chicken Vegetable Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Booyah_(Chicken_Vegetable_Stew), revision 4535154), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Booyah_(Chicken_Vegetable_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4535154

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Belgium. Associated with Belgium by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Place chicken in a large pot and cover with water. Simmer until chicken is well done.
  2. Remove chicken from broth and skim off fat.
  3. Add remaining ingredients to broth.
  4. Remove chicken meat from bones and skin. Cut meat into small pieces and add to broth. Add salt and water to taste.
  5. Cover and let simmer for at least 3 hours. It tastes best when cooked all day.