Stovetop Chicken Booyah

Recipe from Chef Matt Winters.

Ingredients:

8 oz beef stew meat
2 lbs onions, chopped
3 lg bay leaves
water
salt & pepper to taste
1 medium sized chicken 3-4 lb., cut up
8 ribs celery, chopped
2 medium carrots, chopped
½ lb cabbage, chopped
¼ lb green beans, chopped
1lb fresh tomatoes, chopped
1lb red potatoes, chopped (skin on)
juice of 1 lemon (sub malt vinegar if desired)
1Tbsp soy sauce
2 Tbsp chicken boullion

Directions:

Place stew meat, onions, bay leaves and salt and pepper in a large stock pot. Cover with cold water and bring to simmer. Skim and discard the foam that will rise to the surface. Allow to cook at least 30 minutes to 1 hour.

Add chicken pieces and recover with just enough water. Add another pinch of salt. Simmer at least 2 more hours.

Prepare vegetables as listed while the pot is simmering. Remove meat from broth. Add the veggies to the simmering broth.

Remove bones and skin from meat. Chunk the meat into 1-2" pieces. Return to the pot. Simmer for another 2-10 hours. Add more water as needed. Finish seasoning with soy, lemon or vinegar, bouillon and salt & pepper.