| Comments: |
People used to prepare this recipe, called 'bouilli', with a capon, which is really hard to find nowadays.
'Bouilli', a French Canadian traditional dish, is at its best towards the end of August, during the harvest season.
It is also possible to prepare this recipe along with a 4-pound [2-kg] piece beef round or rump.
Freeze remaining cooled broth for a later use, in soups for example.
|
- 4 large potatoes
- 2 large onions
- 8 large carrots
- 1 large turnip
- 1 large cabbage
- 1 pound [454 g] wax beans
- 1 pound [454 g] string beans
- 1/2 pound [227 g] lean salt pork [nice pink color]
- 1 large [at least 6-pound / 2.7 kg] whole hen [more fat] or chicken
- 4 ears corn-on-the-cob, leaves and hair removed
- Salt and pepper, to taste
- Cold water
|
- Peel potatoes, onions, carrots and turnip; reserve potatoes, carrots and turnip into cold salted water.
- Half or quarter cabbage according to the size; rinse then reserve separately into cold salted water.
- Cut off both ends of wax and green beans.
- Tie wax and string beans separately into small bundles using sewing thread or into cotton cheese cloth.
- Rinse salt pork and hen or chicken under cold running water.
- Cut cabbage and turnip in four wedges.
- Transfer all ingredients, except corn-on-the-cob, into a really large casserole.
- Generously cover with cold water, almost up to the rim; salt, pepper and bring to a boil.
- Cover partly, lower heat and leave to simmer over low heat for 5 to 6 hours, until all ingredients are very well-done, adding more water whenever needed.
- Thirty [30] minutes before serving, add corn-on-the-cob.
- Serve chicken or hen and salt pork, along with vegetables, sprinkled with a little of cooking broth.
|
