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BOUYON PAM HAITIAN STEW MY WAY


BOUYON PAM HAITIAN STEW MY WAY
BOUYON PAM HAITIAN STEW MY WAY

PREP TIME: 45 MINUTES

COOK TIME: 2 HOURS 15 MINUTES

SERVINGS: 2


THIS IS WHAT’S IN IT

  • 1 pound of pork knuckles

  • 1 pound of chicken feet

  • ½ pound of chicken neck bone

  • 1 whole chicken carcass (skin and fat removed)

  • 1 large yellow onion (peeled and cut in half)

  • 4 scallion stalks

  • 4 garlic cloves (Crushed)

  • 2 teaspoons of salt

  • ½ teaspoon of ground black pepper

  • 2 whole Cloves

  • 2 Bay leaves

  • 6 sprigs of parsley

  • 3 sprigs of thyme

  • 2 medium carrots (peeled and rough chopped)

  • 2 whole celery stalks (rough chopped)

  • 3 purple fingerling potatoes

  • 3 yellow fingerling potatoes

  • 1 plantain (peeled and cut on the bias)

  • 10 whole baby carrots

  • 4 quarts of water

  • ½ cup of Epis (see recipe)

  • ½ ounce of vegetable oil

  • 2 tablespoons of Epis Creole Seasoning

  • 1 lime (cut in half)


HERE’S HOW I MADE IT

Step 1.

In a large bowl clean the pork, chicken neck, feet, and carcass by rubbing them thoroughly with the lime. Once finished dowse the mixture with boiling hot water and allow the meat to sit for about 10 minutes. 


STEP 2.

Remove the meat from the hot water and marinate the meat with the Epis for about 30 minutes.


STEP 3. 

In a medium stockpot over medium heat add the water, carcass, pork knuckles, onion, carrot (rough chopped), celery, garlic, scallion, parsley, thyme, clove, and bay leaf. Cover and bring to a gentle, rolling boil.


STEP 4. 

Simmer at a gentle boil for 1 1/2 to 2 hours. If the water starts to evaporate, simply add more in order for the ingredients to remain submerged. Taste the consommé after the allotted cooking time. The consommé should have a robust flavor of chicken, pork and a subtle hint of vegetables and herbs. 


STEP 5. 

Strain the consommé through a large colander lined with cheese cloths and discard all the solids except for the pork knuckles. Skim any fat from the surface.


STEP 6. 

In a saucepan add the strained consommé and bring back to a rolling boil over medium heat. Add the chicken feet, cooked pork knuckles, neck bone plantain, fingerling potatoes, whole scotch bonnet pepper, baby carrots, salt and black pepper and cook for an additional 30 minutes. 


STEP 7. 

Reduce the heat and simmer gently, without stirring, for 15 minutes. Season with Epis Creole Seasoning. Serve hot as it intensifies the flavor.


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