Fergus Henderson’s Trotter Gear
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Total: 3 hours, 30 minutes
Servings: 6
Cost: $7.82 /serving
Author : Sam Sifton
Ingredients
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Instructions
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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.