Green Bay Football Outdoor Cooking and Tailgating Recipes: Pack Attack Party Planning With Appetizers, Meat & Game by Nathan Isaac (Coach Kaleb) - HTML preview

21. Green Bay Packers' Chicken Booyah

Ingredients:

4-6 lb. chicken

Beef Bone

1lb veal

1/2 cup dried split peas

1/2 cup green beans

3 cups of potatoes, diced

1 cup diced celery

1/2 cup rice

1 cup canned peas

2 carrots diced

1 cup whole canned tomatoes or fresh tomatoes

1/4 cup diced onion

A few leaves of cabbage

Lemon juice

1/4 cup butter

Salt and Pepper

Directions:

Boil 1 large chicken 4 to 6 lbs. Remove bones and skin.

In a second kettle cook soup bone of beef and 1 lb of veal until tender. Remove meat and strain broth. Add broth and meat to chicken pot.

Add:

1/2 cup dried split peas

1/2 cup green beans

3 cups of potatoes, diced

1 cup diced celery

1/2 cup rice

1 cup canned peas

2 carrots diced

1 cup whole canned tomatoes or fresh tomatoes

1/4 cup diced onion

a few leaves of cabbage at the end

After cooking this on slow heat for about an hour, add juice of 1/2 lemon, 1/4 cup butter, salt and pepper to taste, cook another half hour.