Fergus Henderson’s Trotter Gear

Step 1

Place everything but the liquids in a large pot. Pour in the wine and enough chicken stock to cover. Bring to a boil over high heat, reduce to a simmer and cook for 3 hours, until the meat falls off the bone and, in Henderson’s words, the trotters are “very wobbly.”

Step 2

Remove the trotters from the pot. Strain the stock. Pluck the meat, flesh and skin from the bones and chop. (There are a lot of bones.) Discard the bones. Stir the meat, flesh and skin back into the stock, then serve.