Green Bay Chicken Booyah

After a serious beatdown last week the NY Giants travel to Green Bay this Sunday night to take on a rested Green Bay Packers team at 8:30pm. While the Giants find themselves tied for last place in their division at 2-2, the Green Bay Packers have a lot going for them and are just behind the Vikings in their division. To help you enjoy this Sunday evening matchup we’ve recreated a dish from Green Bay that communities and home cooks have been serving up since the early 1900s. We give you Wisconsin’s own Chicken Booyah!

Chicken Booyah

Chicken Booyah

The story behind this dish dates all the way back to 1906 in Green Bay, Wisconsin. A small school called the Finger Road School had just accepted a new school teacher, formerly a lumberjack, by the name of Andrew Rentmeester. When he arrived at the school Andrew found that there weren’t nearly enough books for the children to learn from, so he organized a local fundraiser to be able to bring in the necessary books for the school children. He went around the community, collecting ingredients here and there to assemble the dish, and explained to everyone that he was making “Booyah” which must have been some rendition of “Bullion”. Ever since that fundraiser Wisconsinites have been using recipes for Booyah at community events across the state, and everyone has a family recipe dating back multiple generations.

  • 1 ½ C Cooked Shredded Chicken
  • 1 ½ Lb Beef Shank
  • 2 ½ C Beef Broth
  • 3 C Chicken Broth
  • 2 Medium Russet Potatoes, peeled and chopped into 1/2” pieces
  • 1 Large Yellow Onion, diced
  • 2 T Minced Garlic
  • 1 T Olive Oil
  • 1 ¼ C Peeled, Sliced Carrots
  • 1 C Chopped Celery
  • 1 Can (15oz) Diced Fire Roasted Tomatoes
  • 1 C Frozen Peas
  • 1 C Frozen Green Beans
  • 1 C Frozen Corn
  • 1 ½ tsp Salt
  • ½ tsp White Pepper
  • 2 Bay Leaves
  • ½ tsp Celery Seed
  • 2 T Apple Cider Vinegar

Bring beef broth to a boil in a medium saucepan. Add the beef shank, cover and reduce to medium-low simmer, and cook for 30 minutes. In a large stockpot, bring olive oil to medium heat and add potatoes and onion. Cook, stirring occasionally, for 10 minutes or until onion is translucent. Add garlic and cook for an additional 4 minutes. Add the chicken broth, shredded chicken, carrots, celery, tomatoes, peas, green beans, corn, salt and pepper, bay leaves and celery seed. Cover and maintain a medium-low simmer. When the beef shanks are finished (and falling off the bone) transfer the meat to a cutting board. Remove any fat and chop beef. Transfer beef and remaining beef stock into the stockpot with everything else. Cook, covered, for 2 ½-3 hours. Check on the progress every 35-40 minutes and add water, as needed, to cover the contents completely. Add vinegar with 20 minutes remaining.