le bouilli de chez nous

Name: Le Bouilli De Chez Nous
Prep time: 30 min
Cook time: 1 h 50 min
Yield: 6
Cuisine: Canadian
Ingredients: 1/4 - cup shortening or chicken fat; 5 - 6 pound(s) chicken; 1 - whole nutmeg; 3 - tbsp of cognac or cider vinegar; - salt and pepper to taste; 1/4 - tsp thyme; 1 pound(s) salt pork; 2 - large onions, chopped; 1/2 - cup finely chopped celery leaves; 1 - tbsp salt; 1/4 - tsp savory; 1 - small, young cabbage, cut into 8 wedges; 10 - new carrots; 10 - small onions; 12 - new potatoes; 2 pound(s) fresh wax beans (yellow); 1 - tsp salt; 1/2 - cup butter; 3 - tbsp cognac; 1/2 - cup chopped parsley; 1/4 - cup chives or green onions

(1 RATING)

3 Pinches

Baby Kato

Beautiful Shore Country, NB

Updated on Aug 10, 2015

This recipe is posted for play in Culinary Quest - Quebec. The recipe is from "Laura Secord Canadian Cookbook". A well loved book with many treasured recipes. This Bouilli from Quebec, contains tender young vegetables, at their most flavorful best. The threading of the beans together facilitates serving and is the trick of many Quebecois homemakers.

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prep time 30 Min

cook time 1 Hr 50 Min

method Stove Top

yield 6 - 8

Ingredients

1/4 - cup shortening or chicken fat
5 - 6 pounds chicken
1 - whole nutmeg
3 - tbsp of cognac or cider vinegar
- salt and pepper to taste
1/4 - tsp thyme
1 pound salt pork
2 - large onions, chopped
1/2 - cup finely chopped celery leaves
1 - tbsp salt
1/4 - tsp savory
1 - small, young cabbage, cut into 8 wedges
10 - new carrots
10 - small onions
12 - new potatoes
2 pounds fresh wax beans (yellow)
1 - tsp salt
1/2 - cup butter
3 - tbsp cognac
1/2 - cup chopped parsley
1/4 - cup chives or green onions

How To Make le bouilli de chez nous

Step 1

In a large saucepan melt, 1/4 cup of shortening or chicken fat.

Step 2

Rub skin of chicken with 1 whole nutmeg (ground), then brush the chicken inside and out with 3 tablespoons cognac or cider vinegar and season with salt, pepper and thyme.
Step 3

Brown chicken on all sides in melted fat.
Step 4

Add sufficient water to cover and add the following: salt pork, onions, celery leaves, salt and savory.
Step 5

Cover and simmer for 1 - 1/2 hours, or until chicken and pork are almost tender.
Step 6

Add cabbage, carrots, small onions, potatoes.
Step 7

Thread together in serving portions the wax beans. Add 1 tsp salt to a pot of water and add the beans to the pot.
Step 8

Cover, bring to a boil and simmer for 20 minutes, or until vegetables are tender.
Step 9

To serve, arrange the chicken in center of platter and surround with all the vegetables, removing thread from beans if desired.
Step 10

Now for the sauce, melt 1/2 cup of butter and stir in the cognac, parsley, chives or green onions. Serve the sauce on the side.
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