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Les ingrédients de base du bouilli sont généralement très simples : viande fraîche et/ou salée, légumes de saison, herbes du jardin; on fait avec ce qu'on a sous la main. À la fin de l'été, on y ajoute quelques épis de «blé d'Inde» frais, ce qui donne une saveur unique au bouillon.

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Ce clou de girofle de l'Inde est exceptionnellement aromatique et il n'a pas le parfum agressif qui peut rebuter plusieurs.

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Le meilleur du laurier turque! Une récolte de l'année savoureuse et parfumée.

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Une herbe à la saveur marquée et légèrement poivrée, qui peut rappeler le thym. Idéale pour parfumer les plats de légumineuses.

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Extrêmement aromatique, cette herbe fine donnera à vos plats la saveur authentique de Provence.

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Laver les viandes à l'eau claire. Remplir une grande marmite avec 20 tasses d'eau. Y placer le boeuf et le porc. Porter à ébullition. Écumer et ajouter la carotte, l'oignon piqué, le céleri et les épices. Réduire le feu et laisser mijoter environ 1h15.

\n

Déposer le poulet dans la marmite. Poursuivre la cuisson pendant 45 minutes.

\n

Retirer la carotte, l'oignon et le céleri. Ajouter les légumes crus en commençant par les plus longs à cuire, comme les navets et les carottes.

\n

Ajouter les légumes plus tendres après 15 minutes.

\n

Retirer du feu quand les légumes sont cuits.

\n

Servir dans des bols. Garnir de persil et d'échalotes hachées. Saler au besoin.

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