Facon Wrapped Fingerling Potatoes

The crockpot isn’t only for cholent anymore! There is something about a slow cooked dish, there is something about its taste, that is scrumptiously unequaled! The following recipe and photo was sent us by reader Esti Bernstein, from Oak Park, MI. I tried it, not only was it easy to prepare, it was really delicious.

Serves 4

INGREDIENTS

• 1 lb Fingerling potatoes
• 2 tbsp olive oil
• 1 tbsp minced fresh thyme
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 1/2 lb Jack’s Gourmet Facon slices, cut crosswise into halves
• 1/4 cup chicken stock *

DIRECTIONS

1. Toss potatoes with oil, thyme, pepper and paprika in a large bowl. Wrap the facon halves tightly around each potato
2. In a large skillet heated up over a medium fire, add the potatoes and reduce heat to medium-low. Once browned and the facon becomes tight around the potatoes, put in the crockpot, add the broth and set on HIGH for three hours. Once finished, serve immediately.

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* chicken stock

Yield: 16 cups

INGREDIENTS

• 1 small bunch (about 1/2 oz) Italian (flat-leaf) parsley
• 1/2 teaspoon black pepper
• 4 pound hen, cleaned and cut into four pieces
• 1 medium yellow onion
• 3 celery stalks
• 1 large carrot
• 4 bay leaves
• 12 black peppercorns
• 4 cloves
• 1 teaspoon salt

DIRECTIONS

1. Place the celery and peppercorns on a piece of cheesecloth, then using kitchen string, tie the ends of the cheesecloth together to make a bag.
2. Place 16 cups water in a large pot. Add all other ingredients. Bring to a boil over medium high heat.
3. Reduce the heat to medium-low and simmer for 4 hours, skimming the surface occasionally to catch and discard the residue and foam. Add extra water to the broth, making sure the original level of broth is maintained throughout.
4. Drain the stock through a strainer discarding the vegetables and reserving the flesh for further use in other recipes.

The chicken stock can be refrigerated for up to 4 days or frozen up to 30 days.

Enjoy, gentle reader, enjoy!

CS