Booyah Chicken

This rich bouillon gets its flavor from chicken, but also beef and pork roast. The stew is full of veggies and herbs, and will easily feed your whole crowd.

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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.

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.

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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