Booyah Chicken Recipe

Ingredients <br>- 1 (4 pound) whole chicken, cut into pieces <br>- 2 ½ pounds cubed beef stew meat <br>- 1 ½ pounds pork shoulder roast <br>- 7 cups water <br>- 3 cups chicken broth <br>- 3 cloves garlic, whole <br>- 2 bay leaves <br>- water to cover <br>- 1 tablespoon vegetable oil <br>- 2 cups diced onion <br>- 2 cups diced carrots <br>- 2 stalks celery, diced <br>- 1 clove garlic, minced <br>- 6 potatoes, unpeeled and diced <br>- 1 ½ cups fresh green beans, cut into 1 inch pieces <br>- 1 (14.5 ounce) can whole peeled tomatoes, drained <br>- 1 ½ teaspoons salt <br>- 1 teaspoon dried rosemary <br>- ½ teaspoon ground black pepper <br>- ½ teaspoon dried thyme <br>- ½ cup frozen green peas <br>- 1 ½ teaspoons grated lemon zest <br>- ½ teaspoon crushed red pepper <br>- ½ cup chopped fresh parsley, for garnish <br><p></p>Directions <br>step 1: Combine the chicken, beef, pork, water and broth in a large pot and bring to a boil. Add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours. <br>step 2: Remove chicken, beef and pork. Strip meats from bones and cut into bite size pieces. Strain stock in pot and add water to yield 8 cups of stock. Return meats to broth. <br>step 3: Heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes. Add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. Bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes. Stir in the peas, lemon zest and red pepper. Heat through and serve garnished with parsley. <br>

Ingredients
- 1 (4 pound) whole chicken, cut into pieces
- 2 ½ pounds cubed beef stew meat
- 1 ½ pounds pork shoulder roast
- 7 cups water
- 3 cups chicken broth
- 3 cloves garlic, whole
- 2 bay leaves
- water to cover
- 1 tablespoon vegetable oil
- 2 cups diced onion
- 2 cups diced carrots
- 2 stalks celery, diced
- 1 clove garlic, minced
- 6 potatoes, unpeeled and diced
- 1 ½ cups fresh green beans, cut into 1 inch pieces
- 1 (14.5 ounce) can whole peeled tomatoes, drained
- 1 ½ teaspoons salt
- 1 teaspoon dried rosemary
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ½ cup frozen green peas
- 1 ½ teaspoons grated lemon zest
- ½ teaspoon crushed red pepper
- ½ cup chopped fresh parsley, for garnish

Directions
step 1: Combine the chicken, beef, pork, water and broth in a large pot and bring to a boil. Add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours.
step 2: Remove chicken, beef and pork. Strip meats from bones and cut into bite size pieces. Strain stock in pot and add water to yield 8 cups of stock. Return meats to broth.
step 3: Heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes. Add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. Bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes. Stir in the peas, lemon zest and red pepper. Heat through and serve garnished with parsley.

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