Bouillon Cocq Recipe

Bouillon Coq
submitted by bahuja2001 at


Health IndexAverageCuisine


 Smoked ham hock1 (Meaty)
 Capon8 Pound (1 Capon Of 7-8 Pounds)
 Bacon drippings2 Tablespoon
 Butter1 Tablespoon
 Peanut oil1 Tablespoon
 Water3 Quart
 Bouquet garni1 Tablespoon
 Cabbage1 Pound, cut in to chunks
 Potatoes4 Small, pared and cut in chunks
 Carrots2 , pared and cut in chunks
 White turnips2 , pared and cut in chunks
 Onions2 , studded with 8 whole cloves
 Whole cloves8
 Celery stalks2 , cut into pieces
 Leeks2 , washed and cut in chunks
 Caribbean rice1 Cup (16 tbs)
 Salt To Taste
 Pepper To Taste
 Cayenne pepper/Red pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 11592 Calories from Fat 6991

% Daily Value*

Total Fat 778 g1196.9%

Saturated Fat 232 g1160.2%

Trans Fat 0 g

Cholesterol 3003.7 mg

Sodium 3408.8 mg142%

Total Carbohydrates 339 g112.9%

Dietary Fiber 58.4 g233.5%

Sugars 80.4 g

Protein 790 g1580.6%

Vitamin A 729.8% Vitamin C 881.1%

Calcium 185.6% Iron 498.2%

*Based on a 2000 Calorie diet


Soak ham hock in cold water to remove excess salt.
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.