Transcript Document
GARBURE
« La garbure », composes of vegetables and meat,
is a traditionnal soup and was born in the Bearn.
This popular soup was the base of the farming’s
food, and changed according to seasons, harvests
and families. It served as a resistant meal.
Moroever, the first week-end of September, there is
the "garburade" at Oloron-Sainte-Marie : it is a
competition of the best garbure.
The preparation lasts 30 minutes, and the cooking time is 1
hour.
Peel two potatoes, one turnip, three carrots and one
onion.
Wash ¼ of cabbage’s leafs and one leek .
Cut potatoes in 2 and the turnip and the onion in 4.
Cut carrots, leek and cabbage’s leafs in mor sel
Brown carrots, turnip and oni on with oil in a pot duri ng 10
minutes. Don’t forget to mix time to time.
Add cabbages and leek , mi x, and add again water with
salt and pepper, mix still. Increase heat, and cook for 45
minutes.
Check water’s level (more water than vegetables) .
Add potatoes and Espelette pepper. Cover the pot.
Separatel y, co ok the 2 confi ts in a saucepan (20 minutes)
and add duck fat 20 minutes later.
And then, you mix up ever ything.
Ingredients:
• 2 duck confits
• 2 large
potatoes
• 1 turnip
• 3 carrots
• 1 leek
• ¼ cabbage
• 1 onion with
clove
• salt and
pepper
• 2 or 3 pinches
of Espelette
pepper
• oil
POULE AU POT– CHICKEN IN A POT
Poule au Pot used to be a typical dinner fare in the French
countryside. A whole chicken is filled with a seasoned bread
stuffing and gently poached along with vegetables in
simmering broth. The broth is served as a soup to start the
meal. The chicken and vegetables are then served as the main
course along with the stuffing, which cooks up like a large
dumpling and is sliced into rounds.
King Henry IV (1553-1610) said that every Frenchman should
eat Poule au pot on Sunday.
Ingredients :
Whole chicken,
giblets reserved 2
1/2 to 3 pounds
Breadcrumbs -- 3
cups
Minced garlic, -- 2
cloves
Minced parsley,-- 1
tablespoon
Nutmeg – pinch
Salt and pepper -- to
season
Beaten eggs -2
Milk -- 1/4 to 1/2 cup
Water -- 3 quarts
Fresh or dried
thyme, -- 1 sprig or 1
teaspoon
King Henry IV and
the Chicken in a
Pot
Peppercorns -- 6 to 8
Bay leaf – 1
chopped Onions,– 2
Peeled and
chopped carrots -2
Stalks and
chopped Celery -- 2
Method:
Rinse and dry the chicken, then salt and pepper
the insides.
In a bowl, mix together the
breadcrumbs, garlic, parsley, nutmeg, salt,
pepper and eggs, add milk
Fill the chicken with the stuffing and tie
its legs together with string to close it.
In a pot, add the chicken and its giblets, water,
parsley, thyme, peppercorns and bay leaf and
bring to a boil.
Reduce heat to low and simmer for one hour.
Add the onions, carrots, celery, salt and pepper and simmer for another 30 to 35
minutes.
Remove the chicken from the broth and set aside to cool for a bit.
Cut into serving portions and arrange on a warm platter.
Remove the stuffing and slice it.
Arrange the stuffing neatly on the platter.
Strain the vegetables from the broth and arrange them on the platter with the
chicken and stuffing.
Cover loosely with foil and keep warm in a low oven.
THE BASK CHICKEN
Origin: The Basquaise or
piperade, from Soule (eastern
part of the French Basque
Country) was originally a dish of
vegetables and bread. It
gradually became an
accompaniment rather used
especially for tuna, on the
Basque coast, or chicken, more
inland.
How to cook a Basque chicken?
Enjoy !