Name: Chicken Booyah
Prep time: 1 h 30 min
Cook time: 2 h
Total time: 3 h 30 min
Yield: 90
Ingredients: 2 lb beef roast for stewing - keep whole; 4 lb onion, chopped; 6 bay leaves; 10 lb stewing chicken, cut into pieces; 2 bunches celery, chopped; 5 lb carrots, chopped; 2 lb cabbage, chopped; 1 lb green beans, cut up; 1 lb corn; 1 lb peas; 4 lb red potatoes, chopped; 4 large lemons, juiced; 2 tbsp soy sauce; 4 cubes beef bouillon, dry; 2 lb oyster crackers

Print Recipe

Chicken Booyah

Courses: Soups & Stews

Difficulty: Intermediate Prep Time 90 mins Cook Time 2 hrs

Servings: 90 Calories: 235 per serving

Instructions

Place beef in a very large pot with some of the onion, a few bay leaves and some salt and pepper. Add enough cold water to fill the pot 1/3 full. Bring to simmer, skim surface as needed and cook 1/2 hour. Add chicken, more water to cover, and a little more salt. Continue to simmer an hour or so. Meanwhile, prepare vegetables as indicated. When meats are tender, lift them out of the broth. While meat is cooling, add the prepared vegetables, including remaining onion. Remove bones and skin from cooled beef and chicken. Chop meats and add to pot. Simmer at least 2 hours, longer preferred. Water may be added during the cooking process, if necessary. Season with lemon juice, soy sauce, salt and pepper and beef bouillon. Serve with oyster crackers.