Flemish Hot Pot Recipe
Ingredients
| Chicken broth | 2 Can (10oz), condensed | |
| Dry white wine | 1 1/2 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Leaves - 2 bay | ||
| Dried thyme leaves | 1 Teaspoon | |
| Black peppercorns | 7 To taste | |
| Celery stalks | 2 | |
| Onions | 6 Medium, peeled | |
| Whole cloves - to taste | ||
| Carrots | 4 | |
| Turnips | 4 | |
| Pork shoulder butt - 1 smoked, (2 pounds) | ||
| Broiler-fryer - 1 whole (4 pounds), washed | ||
| Leeks | 4 | |
| Green cabbage - 1/2 medium, cut in 4 wedges | ||
| Lemon - 1, peel only, cut in a spiral | ||
| Horseradish sauce - to taste | ||
Directions
MAKING
1. In an 8-quart Dutch oven or kettle, put together chicken broth, wine, lemon juice, bay leaves, thyme, peppercorns, celery, onions (one onion studded with cloves), carrots and turnip.
2. Bring the ingredients to a boil and then simmer covered over low heat for 30 minutes.
3. Stir in the pork butt; cover and simmer for another 1 hour.
4. Add in the chicken; cover and simmer for 30 minutes.
5. Add the vegetables and simmer covered for another 30 minutes until all ingredients are tender.
6. Remove and discard bay leaves.
SERVING
7. Serve piping hot with Horse radish Sauce along with boiled potatoes.
1. In an 8-quart Dutch oven or kettle, put together chicken broth, wine, lemon juice, bay leaves, thyme, peppercorns, celery, onions (one onion studded with cloves), carrots and turnip.
2. Bring the ingredients to a boil and then simmer covered over low heat for 30 minutes.
3. Stir in the pork butt; cover and simmer for another 1 hour.
4. Add in the chicken; cover and simmer for 30 minutes.
5. Add the vegetables and simmer covered for another 30 minutes until all ingredients are tender.
6. Remove and discard bay leaves.
SERVING
7. Serve piping hot with Horse radish Sauce along with boiled potatoes.
Chef
