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Chicken Booyah


Yield: 4 Gallons

5 lb Stewing chicken
2 1/2 cup Onions
1 1/2 lb Beef stew meat
3 cup Celery
1/4 lb Lean pork
1/2 Lemon, cut in pieces
1/2 lb Dried navy beans, soaked
8 cup Potatoes
1/2 lb Split green peas
4 cup Shredded cabbage
2 cup Canned whole tomatoes
4 tablespoon Butter
4 cup Carrots
salt and pepper

Cover meat with cold water and slowly bring to boil. Skim and simmer for 1 hour. Add beans, peas, tomatoes, carrots, onions, celery and lemon. Cook 3 hours. Add remaining ingredients and simmer 30 minutes.

Makes about 4 gallons.

Keep adding water during cooking to keep vegetables and meat covered.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.