Potee Normande Recipe - HungryForever Food Blog

Name: Potee Normande Recipe - HungryForever Food Blog
Ingredients: A kettle large enough to hold all the ingredients listed; piece Beef : a 4-lb. bonelessof rump pot roast (sirloin tip, bottom round, chuck pot roast, or brisket, cooking time 2½ to 3 hours); piece Pork : a 4-lb.from the butt (picnic, rolled shoulder, or fresh ham, cooking time about 3 hours); Chicken : a 4-lb. ready-to-cook stewing hen of good quality (cooking time 2½ to 3 hours); Sausage : 2 lbs. lightly smoked country or Polish sausage (cooking time 30 minutes); Vegetable Garnish : carrots (onions, turnips, and, if available, leeks; 1 to 2 of each vegetable per person, cooking time 1½ hours); 3 scraped carrots; 3 peeled onions (each stuck with a whole clove); 2 scraped parsnips; 2 celery stalks; 2 leeks (if available); tsp A large herb bouquet as follows: 6 parsley sprigs (1 bay leaf, ½thyme, 4 garlic cloves, 8 peppercorns tied in cheesecloth); Cooking Stock: sufficient meat stock to cover ingredients by 6 inches; OR 3 cans of beef bouillon (3 cans of chicken broth, and water); Optional: raw or cooked beef or veal bones (meat scraps, poultry carcasses, necks, gizzards)

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Discover the hearty Potee Normande recipe for a memorable family-style dinner that serves 12+ guests. Perfect for impressing friends!

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Ingredients

A kettle large enough to hold all the ingredients listed
piece Beef : a 4-lb. bonelessof rump pot roast (sirloin tip, bottom round, chuck pot roast, or brisket, cooking time 2½ to 3 hours)
piece Pork : a 4-lb.from the butt (picnic, rolled shoulder, or fresh ham, cooking time about 3 hours)
Chicken : a 4-lb. ready-to-cook stewing hen of good quality (cooking time 2½ to 3 hours)
Sausage : 2 lbs. lightly smoked country or Polish sausage (cooking time 30 minutes)
Vegetable Garnish : carrots (onions, turnips, and, if available, leeks; 1 to 2 of each vegetable per person, cooking time 1½ hours)
3 scraped carrots
3 peeled onions (each stuck with a whole clove)
2 scraped parsnips
2 celery stalks
2 leeks (if available)
tsp A large herb bouquet as follows: 6 parsley sprigs (1 bay leaf, ½thyme, 4 garlic cloves, 8 peppercorns tied in cheesecloth)
Cooking Stock: sufficient meat stock to cover ingredients by 6 inches; OR 3 cans of beef bouillon (3 cans of chicken broth, and water)
Optional: raw or cooked beef or veal bones (meat scraps, poultry carcasses, necks, gizzards)