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Bouillon Cocq

Gourmet.station's picture
Ingredients
  Smoked ham hock 1 (Meaty)
  Capon 8 Pound (1 Capon Of 7-8 Pounds)
  Lime 1⁄2
  Orange 1⁄2
  Bacon drippings 2 Tablespoon
  Butter 1 Tablespoon
  Peanut oil 1 Tablespoon
  Water 3 Quart
  Bouquet garni 1 Tablespoon
  Cabbage 1 Pound, cut in to chunks
  Potatoes 4 Small, pared and cut in chunks
  Carrots 2 , pared and cut in chunks
  White turnips 2 , pared and cut in chunks
  Onions 2 , studded with 8 whole cloves
  Whole cloves 8
  Celery stalks 2 , cut into pieces
  Leeks 2 , washed and cut in chunks
  Caribbean rice 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
  Cayenne pepper/Red pepper To Taste
Directions

Soak ham hock in cold water to remove excess salt.
Drain.
Truss capon as for roasting.
Rub skin with cut side of lime half, then cut side of orange half.
Let stand to drain.
Heat bacon drippings, butter, and peanut oil in a deep soup kettle.
Brown capon.
Add ham hock, water, and bouquet garni; bring to a boil, reduce heat, and simmer 30 minutes, skimming twice.
Add vegetables and seasonings, bring to a boil, skim, then cook over low heat 30 minutes, or until vegetables and meats are tender.
Put the capon on a large platter and surround with drained vegetables and rice.
Drink the broth from cups.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Stewed

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