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Bouillon Cocq Recipe
|Smoked ham hock||1 (Meaty)|
|Capon||8 Pound (1 Capon Of 7-8 Pounds)|
|Bacon drippings||2 Tablespoon|
|Peanut oil||1 Tablespoon|
|Bouquet garni||1 Tablespoon|
|Cabbage||1 Pound, cut in to chunks|
|Potatoes||4 Small, pared and cut in chunks|
|Carrots||2 , pared and cut in chunks|
|White turnips||2 , pared and cut in chunks|
|Onions||2 , studded with 8 whole cloves|
|Celery stalks||2 , cut into pieces|
|Leeks||2 , washed and cut in chunks|
|Caribbean rice||1 Cup (16 tbs)|
|Cayenne pepper/Red pepper||To Taste|
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
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.
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.