I haven't made this for such a long time. It sounds perfect for our fake spring, but it's still winter weather! (It's going to be 65 today and then snow overnight)
I would think you'd want the meanest oldest bird you can get for the pot, and braise it forever. A US commercial chicken has way too little flavor for this dish. Otherwise, looks delicious!
Mar 15, 2023·edited Mar 15, 2023Liked by Jamie Schler
Couple years ago a friend who keeps backyard chickens came up with a rooster. They couldn't keep it because city noise ordnance, so they gave it to me to cook. Made excellent coq au vin.
What I recall most, though, is how thick the bones were, and super hard & strong, much more than chicken. Are roosters always like that, or was this one an exception?
WoW Jon! Im thrilled, honored, and amazed! Your alterations sound fabulous and I’m so happy you shared a photo! Everything looks incredibly good!!! Thanks so much for sharing with me and readers!!
Yummy!!
Love your history lesson! And your recipe looks better than mine and will most certainly taste way better. Can’t wait to make it.
Glad I can at least connect with you here! Love your blog. Keep well
Thank you and thank you!! I’m really truly happy you are here!
My list is getting longer, can't wait to try!!! You're right, the name is daunting, but recipe seems pretty straight forward. Thank you!
I hope the way I write recipes makes it clear and removes the stress! Let me know if you make it!
Looking forward to trying this!
Oh do let me know how you like it!
Will do. BTW, I assume with "chicken parts," it's better for these to be parts with the bones still in them, yes? (thighs, breasts, wings, etc.)
Yes! The bones add flavor.
Oh my goodness! I love love love Coq Au Vin. I can eat it till I explode I love it so much. Thanks so much for posting this Jamie!!💙💐🌺
Sweet Jeff! I hope you make it now! You must!
🥰yes!!
I haven't made this for such a long time. It sounds perfect for our fake spring, but it's still winter weather! (It's going to be 65 today and then snow overnight)
Would a "poule" rather than "poulet" work better for coq-au-vin? Great story background story although I wonder if its apocryphal.
Thank you! I'll make it this weekend 😊
Definitely trying this one!
"Ever since the big crap game
I been livin' on chicken and wine."
-Ry Cooder
I will be making this recipe!
I would think you'd want the meanest oldest bird you can get for the pot, and braise it forever. A US commercial chicken has way too little flavor for this dish. Otherwise, looks delicious!
Supposedly rooster was no longer used because first there were more chickens on a farm than roosters and second because the meat was so tough!
Couple years ago a friend who keeps backyard chickens came up with a rooster. They couldn't keep it because city noise ordnance, so they gave it to me to cook. Made excellent coq au vin.
What I recall most, though, is how thick the bones were, and super hard & strong, much more than chicken. Are roosters always like that, or was this one an exception?
I have no idea but that’s interesting. There were reasons roosters weren’t used for cooking as much as chickens.
WoW Jon! Im thrilled, honored, and amazed! Your alterations sound fabulous and I’m so happy you shared a photo! Everything looks incredibly good!!! Thanks so much for sharing with me and readers!!