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Making Coq au Vin recipe

Making Coq au Vin

As we all know, chicken is typically tender, but the male is a stubborn bird. The meat from a rooster is often much tougher and requires some tenderizing. The flavor however is highly pronounced and twice as flavorful as ordinary chicken. While the translation often mentions wine, the true recipe for Coq au Vin starts with a stronger spirit as a marinade. Here’s what you’ll need:

Ingredients
  

  • 1 Rooster (7-8 lbs, but alternatively one 3-4 lb roasting chicken) This calls for all the pieces to be separated into parts including legs, breasts, and various chicken parts. For the added flavors include the giblet, liver, and heart.
  • 12 OZ Bacon (without the rind and diced into 1-inch cubes, or 8oz if only using a chicken)Cup Brandy, Calvados, or Poire Willliam (all 3 are a brandy so you can choose)
  • 1 Bottle Red wine (a hearty wine)
  • 1 Slice Dried ham (this should be a 1-inch slice and diced into 1-inch cubes)
  • 1 Bouquet Garni (this is thyme, bay leaves, and parsley wrapped into a bouquet) (this is thyme, bay leaves, and parsley wrapped into a bouquet)
  • Sea salt
  • Ground black pepper
  • 2 Cloves garlic (with the green tip removed)
  • 2 Cups Chicken stock