Hen and shank of veal in pot

Beef 753
Hen and shank of veal in pot
  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 1 min
  • Difficulty: medium
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Hen and shank of veal in pot

Ingredients

Directions

  1. ### Cooking ###
  2. Salt and pepper the chicken.
  3. Chop the liver, heart and gizzard, then ham.
  4. Peel and chop the shallots.
  5. Soak the bread in the milk, then wring it out.
  6. In a salad bowl, mix the ground stuffing, shallots, bread and egg. Add salt and pepper.
  7. Stuff the chicken with this preparation, sew the hole and then flange it.
  8. In a large pot, put the hen and the veal shanks. Cover with plenty of cold water and bring to boil while foaming from time to time.
  9. Peel the vegetables and cut them into pieces.
  10. Link the leeks with the celery stalk.
  11. Stitch the onion with the clove.
  12. Add the vegetables, onion, bouquet garni in the pot, bring to a boil, then cook on low heat for 1 hour. 30.
  13. Stand on the hot serving dish, the hen and the hock surrounded by vegetables.
  14. Serve the defatted broth separately, as well as a crushed fresh tomato.

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  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium

Andouillette with white wine and mustard sauce

Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the onion and shallots.
  3. Lightly brown the chopped onion and shallot in a little olive oil. Add the andouillettes and fry them.
  4. When golden brown, add the white wine and bring to a boil. Reduce the fire.
  5. In a bowl, mix the crème fraîche and the old-fashioned mustard and add the mixture to andouillettes.
  6. Cook for 5 minutes. ### Wine pairing ###
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