Pork feet, Chicken and Meatballs Quebec Ragout

In a large deep saucepan, put the chicken, pork and water. Bring to a boil, lower the heat and skim. Add the onion and simmer for an hour. Remove the chicken from the pot and continue cooking for an hour until the pork flesh easily comes off the bones. Remove the onion and pork feet from the broth. Bone the chicken and pork and discard skin and fat. Refrigerate.

Meanwhile: In a large cast iron skillet, over medium heat, cook the flour until it get a peanut butter color: stir and scrape the bottom of the skillet constantly with a wooden spatula or the back of a fork. Reserve.

Meatballs: In a bowl or the bowl of a stand mixer, combine the ground pork, chopped onion, cinnamon, salt, pepper and water. Shape into balls the size of a golf ball. A 1 ¾ inch diameter scoop can be used. Over low heat, add one meatball at a time to the broth and simmer for 30 minutes.

To degrease, let the mixture cool without removing the meatballs and refrigerate for about 8 hours or up to 2 days until a layer of fat forms on the surface. Remove the layer of fat if necessary and heat the broth to lukewarm. Remove the meatballs with a skimmer and set aside.

In a bowl, using a whisk, combine the brown roux flour with warm or cold cooking broth to the consistency of heavy cream.

Over medium heat, whisk flour mixture into the broth and cook for 10 minutes stirring occasionally with a wooden spoon. Combine the cornstarch and cold water, stir into the sauce and cook for 10 minutes, stirring occasionally. Add the chicken, pork and meatballs to the sauce and simmer for about 10 minutes just to reheat the meat.