Cocido Madrileño 🍖

Méthode

1. 1

   Start cold: chickpeas + all bones + hen in the largest pot you own, covered with water, no salt yet. Bring to a bare simmer, skim religiously for the first 30 minutes.

2. 2

   After 90 minutes — chickpeas just starting to give — add carrots, garrofón and cabbage whole. Salt now, lightly; the salted meats will finish the job.

3. 3

   Hour 2½: add potatoes, tocino and choris. The morcilla goes in only 15 minutes before serving or it dissolves into the broth.

4. 4

   Skim the fat but keep a golden layer — Cocido without fat sheen is soup, not cocido.

5. 5

   Serve in acts: strain the broth, cook rice or fideos in it (first act). Plate chickpeas and vegetables (second). Pile all the meats carved at the table (third).

6. 6

   Next day: the leftover chickpeas and meat reheated in a clay pot with a fried egg on top are called pringada, and Madrileños consider that the real second dish.