The West Flemish hennepot is related to
the potjevlesch from French Flanders. The
difference would be that for the hennepot,
the pieces of chicken and rabbit are not
deboned.
fresh chicken broth
chicken
onions
leeks
carrots
celery
fresh thyme
biocitron
onions
gelatin leaves
laurel
thyme
white pepper
rabbit
calf poulet
vinegar
dry white wine
salt
First make fresh chicken broth. Clean and cut
the vegetables for the stock. Add the herbs,
bring to the boil and add the soup chicken.
Leave for 2 hours simmer and foam regularly to
obtain a clear broth. Strain and cook the stock
for another quarter of an hour to make the
flavor more intense. Allow to cool and put the
stock in the refrigerator overnight. Degrease
afterwards for further use.
Take a large soup kettle, put in the pieces of
skinned chicken, rabbit and veal spoulet. Pour
in vinegar and water over it, in a ratio of 1 to 2.5
volumes. Cut the onions into coarse pieces and
add them together with bay leaves and thyme.
Season with pepper and salt. Pour in a quarter
of a bottle of dry white wine, bring to a boil and
foam. Leave to simmer for about 45 minutes.
Then check the cooking of the meat and decide
to extend the cooking time.
Remove the defatted chicken broth from the
fridge and warm without boiling. Let gelatine
sheets soak in cold water. The amount thereof
depends on your preference for the desired
binding of the end result. Keep in mind that the
acid in the dish reduces the binding power of the
gelatin. Some recipes go up to 15 leaves per
liter of liquid. Dissolve the soaked gelatine in the
lukewarm chicken broth.
Take a pottery bowl (type Römertopf) and place
a few lemon slices on the bottom. Scoop the
cooked meat with the onions from the soup
kettle, drain and put it in the bowl.
Pour over the lukewarm chicken stock. Stir and
season with a little pepper, salt and lemon juice
if desired.
Put the bowl in the refrigerator, at least until the
next day. Serve with a fresh salad and Belgian
fries. And of course with a local beer!
Foto: tested, a variant with only chicken and
portioned in individual jars
potted meat
from Poperinge