Thunder, innekos and kje in the oven, so today was the big day for innekos. Not even Barolo or Leon Amarone of Moltemyr would be out.
We always buy some thighs from kje from Slakter Eide when we are at the cabin in Lillesand. Most of them are put in the freezer, so we can enjoy it throughout the autumn and winter. It is not so easy to get hold of kje, but it happens that my Menu shop has it in its fresh food counter. The delicious thing about Eide's kjeet is that it is located in an absolutely beautiful garlic and herb marinade. If you are lucky enough to find kje in your store, I highly recommend you give it a try.
I vary the accessories a lot, but this time I make broth and serve with mashed potatoes and cauliflower.
Where to 4 people:
2 kettles are placed in a long pan with 3 onions, 5 dl water and aluminum foil over. Steam in the oven for 4 hours at 100 degrees.
After 4 hours, I pour the frying broth into a saucepan and let the kettle and onion brown at 150 degrees for 1 hour without foil.
I boil the broth a little together with a splash (about 2 tablespoons) of cognac. I smooth it with a little brown cornstarch and season with salt and pepper.
I put the kettles on a plate and trans at the table.
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