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)

hungryforever.net

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

View full recipe on hungryforever.net

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at hungryforever.net.

Share this recipe:

Cooking tools:

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)