Bowl of Buntes Huhn
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Buntes Huhn


Germany, Saxony   -   Buntes Huhn
Makes:
Effort:
Sched:
DoAhead:  		 3 qt
***
4 hrs
Yes		 "Colorful Chicken" is a fine light stew or soup, made from beef, or more often pork, but never from chicken. This recipe is based on one from Lower Saxony using beef, but pork can be used without changing the other ingredients.

8
1
8
8
4
8
4
8
5
1-1/2
2/3
1/4
------
oz
#
oz
oz
oz
oz
oz
oz
c
T
t
t
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Beans, white, dry  
Beef or Pork (1)
Onions
Carrots
Celery
Potatoes (2)
Bacon, smoked
Apples, sour
Water
Vinegar
Salt
Pepper, black
-- Garnish
Parsley, chopped

Why "Colorful Chicken"? Well, I found a detailed explanation, but it was totally unintelligible after passing through Google Translate.

Prep   -   (9 hrs, 30 min work)
  1. Soak BEANS overnight or at least 6 hours in plenty of water with 1-1/2 T salt (see Note-3). Drain.
  2. Trim the BEEF of all excess fat and cut into 1 inch cubes. put in a pot of water and bring to a boil for about 2 minutes - drain and rinse to remove all scum.
  3. Cut ONIONS in quarters lengthwise and slice crosswise about 1/4 inch wide.
  4. Peel CARROTS and cut into 1/2 inch to 3/4 inch chunks.
  5. Dice CELERY about 1/4 inch. Include leaves if available.
  6. Peel POTATOES and cut into about 3/4 inch cubes and hold in cold water until needed.
  7. Cut BACON into squares about 1/2 inch on a side.
  8. Cut APPLES into 3/4 inch chunks and hold in cold water until needed.
Run   -   (1-1/4 hrs)
  1. In a pot large enough to hold the whole recipe place Beans and Beef. Bring to a boil, then simmer slowly for about 45 min.
  2. Meanwhile: fry Bacon in a heavy skillet over moderate heat until translucent, then stir in Onions and fry until translucent. Add to the pot.
  3. When Beef is about 20 minutes from tender, stir in Carrots, Celery and Potatoes. Bring back to a boil and simmer until Potatoes are done and Beef is tender.
  4. When nearly ready to serve, stir in Apples, then Vinegar, Salt and Pepper to taste.
  5. Garnish with Parsley and Serve hot with plenty of crusty bread.
NOTES:

  1. Beef:

      If using Beef, Chuck Roast is a good choice. Local markets have it reliably and often at a good price. Top round roast is a little too lean, but it'll work well enough. You don't want really tender cuts because they lack flavor.

    Pork:

      If using Pork everything is the same except the par-boil in prep is optional, and in the final cooking go by the beans, the pork will be tender more quickly than beef.

  2. Potatoes:

      White Rose potatoes work well or others that stay reasonably firm. Avoid "Yukon Gold" type potatoes which turn to mush if cooked just a little long. For details see our Potatoes page.

  3. Salt:

      Recent experiments have shown that beans soaked in salted water cook faster, are more tender, and fewer burst. 3 T per pound of beans with sufficient soaking water is about right. For details see our Soaking / Brining Dried BeansBeans page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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