HAITIAN BOUILLON
By: Batya
Published: Saturday, June 11, 2011 - 10:35pm

Ingredients




1 whole chicken, cut up
3 sprigs fresh parsley
2 pounds Beef cubes (shin)
1/2 teaspoon Dried thyme
1 pound Sweet potatoes (preferably white/boniato), peeled, sliced
1 pound White potatoes, peeled& sliced
2 wholes russet potatoes, peeled
2 carrots, scraped& sliced
2 stalks celery, sliced
3 medium tomatoes, peeled& chopped
2 green plantains, peeled& cut up
4 quarts water
1 bay leaf
Salt, freshly ground pepper
2 wholes cloves
1 large onion, chopped

Preparation

1 Put the fowl with its giblets and the beef into a large pot. 2 Add the water and bring to a boil.  At the end of 10 minutes, skim the surface thoroughly. 3 Reduce heat to simmer, cover, and cook for 2 hours. 4 Add the vegetables and seasonings; cook 1 hour longer, covered. 5 Then lift out the 2 whole potatoes, mash them, and stir into the soup. 6 Remove the bay leaf, cloves, and parsley. 7 Cut the chicken into serving pieces. 8 Serve hot in rimmed soup plates, or arrange the hot meats and vegetables on a warmed platter and pour the soup into a warmed tureen.