Chicken Booyah

Name: Chicken Booyah
Yield: Serves 12 to 16
Cuisine: United States
Ingredients: 1 cup each cut-up carrots and green beans; 1 pound each beef and pork stew meat, with bones; 1 tablespoon each rosemary and thyme; 1 roasting or stewing chicken, about 4 pounds; 1 cup skinned, seeded, and chopped tomatoes; ½ teaspoon each pepper and sage; 1 cup fresh peas; 2 cups each chopped onions and celery; 4 cups quartered potatoes; 2 lemons; ½ cup minced parsley; 1 tablespoon salt

Preparation info

Serves
12 to 16

Difficulty
Medium

Appears in

I Hear America Cooking

By Betty Fussell

Published 1986

About

The name is a lot less mysterious than it sounds. Since “booyah” is a dialect rendering of bouillon, our soup-stew is really a form of chicken bouillon. There are as many variations as soup makers, but this particular version dates from the 1880s in Fox River Valley. Quantities have been scaled down from the usual one-hundred-gallon cookers favored by Booyah Kings and their Pretenders.

Ingredients

Americas
United States
Stew
Soup
Gluten-free

Ingredients

Method