Chicken Booyah

Region: Brussels, Wis.

>From the Travel Channel: Jim and Jamie Wery won't part with their
family
recipe, so we found one that captures the Belgian flavor of the old
country.

Chicken Broth:
10 pounds stewing chicken
1 1/2 pounds soup bones cut about 1/2 inch thick
1 pound lean beef round steak cut to approximately 3/4 x 3/4 inch squares
2 pounds diced onions
1/4 cup salt
1 1/2 gallons water or enough to cover meat

Soup:
2 12-ounce cans peeled tomatoes, cut up small
1 6-ounce can tomato paste
1 pound celery, cut up, approximately 1/2 inch long
1 pound carrots, skinned and sliced, approximately 1/4 inch long
1 3/4 pounds (before peeling), peeled potatoes - about 3/4 inch cubes
1 1/2 teaspoons parsley flakes
2 tablespoon lemon juice
1 1/2 teaspoons Accent seasoning
3/4 tablespoon black pepper
3/4 tablespoon lemon pepper
1 1/2 pounds cabbage, cut up rather fine
1 heaping teaspoon poultry seasoning
14 1/2 ounces chicken broth

Remove skin from chicken. Leave moderate amount of fat on but no big
chunks of fat. Cut beef into one-inch cubes. Dice two pounds of onions.
Place chicken, soup bones, onions and salt in 3-gallon pot. Fill pot with
1 1/2 gallons of water. Bring to medium boil and cook for 1 hour. Add
cubed beef. Cook for another hour. Remove cooked chicken from chicken
stock. Remove meat from bones. Return cleaned chicken to the broth. Add
all the remaining ingredients to the chicken broth. Simmer for another
hour. If the broth doesn't cover all ingredients, add more water.



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