I grew up with chicken booyah. While my family didn't make it, just about everyone else's did. Of unconfirmed Belgian origin, you'll find it in the peninsula of Wisconsin that juts into Lake Michigan and the surrounding area where a concentration of Belgians settled. The easiest way to explain booyah is like this: quarter a couple of stewing chickens and simmer them in a large pot until the meat falls off the bones and the bones break open releasing the marrow and you have at least a gallon of stock.