Thanks to Belgian immigrants, Northeastern Wisconsin has a leg up on the whole chicken-soup-eating world.
What this region has that others do not, is booyah, a super stew made with chicken.
In French that word is "bouillir". There are as many different booyah recipes as there are people who make it.
[excerpts from the Green Bay Press Gazette, Oct 19, 1997]
This particular version belongs to my Aunt Joanne Alger. That's my cousin Jim Alger (in the picture) preparing Booyah for our Green Bay marathon team get-together in May 2006.
BOOYAH
Ingredients
40 Pounds chicken
1 oxtail - about 2 pounds
3 pounds beef roast
2 bunches parsley
8 bunches celery
6 pounds onions
15 pounds cabbage
25 pounds potatoes
8 quarts whole tomatoes
Instructions
Cook chicken - save brother - remove bones and skin.
Cook oxtail - beef roast - chopped onion - celery - parsley - cabbage.
Keep immersed in water while cooking.
When meat falls apart, add cooked chicken, brother, carrots and potatoes, chopped, and tomatoes.
Add salt and pepper to taste - keep water level just to cover ingredients. Bring to a boil.
Simmer for one hour.
Serve with oyster crackers, lots of beer and rich desserts.
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