[Farmhouse Recipe] Our Family's Rich and Tasty Pot au Feu

Name: [Farmhouse Recipe] Our Family's Rich and Tasty Pot au Feu
Yield: 8 servings
Cuisine: American
Ingredients: 400 grams Chicken thighs; 600 grams Bacon block; 8 Wiener sausages; 5 Onions (small); 2 Carrot; 4 stalks Celery; 3 small turnips; 1/4 Cabbage; 3 large Water; 6 Soup stock cubes (finely chopped); 1 dash Salt and pepper

cookpad.japan @cookpad_jp

I used to use a block of beef or pork in pot au feu, but I tried using bacon and sausage for more richness.

I use a salted bacon in this recipe, so I just used 1 stock cube for every 500 ml of water. If you are not using bacon, use 1 cube per 300 ml of water. For about 8 servings. Recipe by FarmersK

I used to use a block of beef or pork in pot au feu, but I tried using bacon and sausage for more richness.

I use a salted bacon in this recipe, so I just used 1 stock cube for every 500 ml of water. If you are not using bacon, use 1 cube per 300 ml of water. For about 8 servings. Recipe by FarmersK

cookpad.japan @cookpad_jp

I used to use a block of beef or pork in pot au feu, but I tried using bacon and sausage for more richness.

I use a salted bacon in this recipe, so I just used 1 stock cube for every 500 ml of water. If you are not using bacon, use 1 cube per 300 ml of water. For about 8 servings. Recipe by FarmersK

I used to use a block of beef or pork in pot au feu, but I tried using bacon and sausage for more richness.

I use a salted bacon in this recipe, so I just used 1 stock cube for every 500 ml of water. If you are not using bacon, use 1 cube per 300 ml of water. For about 8 servings. Recipe by FarmersK

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Ingredients

8 servings

The meat:
400 gramsChicken thighs
600 gramsBacon block
8Wiener sausages
The vegetables:
5Onions (small)
2Carrot
4stalks Celery
3 smallturnips
1/4Cabbage
The soup:
3 largeWater
6Soup stock cubes (finely chopped)
1 dashSalt and pepper

Saved

Steps

1

Use the celery leaves too. Cut up the vegetables into big pieces. Big pieces look more inviting.
2

Cut the chicken into big chunks. Make diagonal cuts into the sausages. If you don't do this, they will split when heated.
3

Put all the meat, vegetables and soup into a large pot. Simmer for one hour.
4

Skim off any scum.
5

Enjoy the pot au feu with grainy mustard or good salt.
6

You can make a delicious curry with leftover broth and vegetables.
7

But my top recommendation is to make beef stew with it. Stew made with top quality broth is amazing.
8

You can freeze the broth. I use it for soup pasta and other dishes.