Pig’s Head and Boiled Chicken

Preparation info

  • Difficulty

    Easy

  • Serves

    8

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • ½ pig’s head
  • Bones to enrich the stock (optional)
  • 1 baby chicken
  • 2 carrots
  • 2 onions, stuck with cloves
  • 1 stick celery
  • Parsley
  • 1 bay leaf
  • 1 bouquet garni
  • Salt and pepper

Method

Soak the pig’s head in cold water overnight, changing the water three or four times.

In the morning put the head into fresh cold water with half a dozen bones if used. Bring to the boil and discard the liquor. Cover with fresh water a second time, bring to the boil again and simmer for 45 minutes.

Add the chicken, vegetables, herbs and seasoning to the pot and simmer for 30 to 40 minutes. When the chicken is cooked, carve and serve with slices from the cheek of the pig.