Chicken Booyah

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 12
• 1 (4 lb) whole chickens
• 2 lbs beef shanks, cut 1 inch thick
• 2 lbs lamb shoulder
• 7 cups water
• 3 cups chicken stock
• 4 garlic cloves
• 2 bay leaves
• 1 tablespoon vegetable oil
• 2 cups chopped onions
• 3 large carrots, peeled and sliced
• 1 cup chopped celery
• 6 potatoes, peeled and cubed
• 1 (14 ounce) can diced tomatoes, drained
• 1 1/2 cups frozen green beans, cut into bite size pieces
• 1 teaspoon kosher salt
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 cup frozen peas
• 1 1/2 teaspoons grated lemon rind
• red pepper sauce, to taste
• 1/2 cup minced parsley

Recipe

• 1 in large stockpot bring chicken, beef shanks. lamb, water, stock, 3 of the garlic cloves and the bay leaves to a boil over high heat, skimming off any foam.
• 2 lower the heat, cover and simmer for 2 hours or until the meat is tender. remove lid for the last 45 minutes of cooking.
• 3 remove meat from the pot and cool. cut all meat and chicken into bite size pieces.
• 4 strain and measure stock, setting aside 8 cups. if needed add water to make the 8 cups.
• 5 discard skin, bones and bay leaves.
• 6 in the stockpot, heat oil over medium heat. add onions, carrots, celery and the final clove of garlic. saute until tender.
• 7 add the reserved stock, potatoes, green beans, tomatoes, salt, rosemary, pepper and thyme and bring to a boil.
• 8 lower the heat and simmer uncovered until potatoes are tender.
• 9 add the peas, reserved chicken and meat and the lemon rind. add red pepper sauce. simmer a few minutes longer until the peas are tender.
• 10 serve in large soup bowls and garnish with fresh parsley.