Grandma DeWitt’s Booyah Recipe


Here is Grandma DeWitt’s Booyah Recipe: (areas in italics have been added by me)

Dissemble an entire chicken and brown with butter, onions and celery

In a large stock pot, add the chicken, + 2 cups of chicken broth to the pan simmer with:

1 cup rutabaga (turnip)

1 cup peas (canned is OK)

1 cup wax beans

1 cup tomato

add bay leaf, carrots and potatoes to taste

salt and pepper to taste

Simmer for 3+ hours. Let chicken fall of the bone and continue to cook. (Remove bones before serving if desired) Serve with rice if desired.

The following items may also be added:

corn (fresh or canned)

parsley

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About the Author

An aspiring cook and an accomplished eater, Tara is inspired by the world around her and the food on her plate. "When you can't jump on a plane and take a vacation to an exotic destination, chances are you can whip up a dish or go to a restaurant that will take you there." says Tara. She often eats out at a restaurant after trying to accomplish a given dish at home. None the less, she enjoys food and what it says about the human experience. Tara is a full-time freelance writer and blogger. She specializes in writing about food, cooking and travel. You can find her in the kitchen, on the plane or at her computer.