- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
It's Difficult to Make Authentic Chicken Coq au Vin in the U.S.
Posted on 11/11/15 at 8:53 am
Posted on 11/11/15 at 8:53 am
Authentic chicken coq au vin calls for a rooster.
Roosters are not available for sale in the U.S.
98% of American roosters are killed when they hatch.
LINK
If you want to make this dish authentically, you must either raise your own chickens or capture a feral rooster (they are abundant in south Florida).
Roosters have pronounced difference in the dark and white meat.
The purpose of slow cooking it in wine is to tenderize the meat.
I'm going to try making this dish with black silkie chickens which are available in the local Korean grocery store.
Roosters are not available for sale in the U.S.
98% of American roosters are killed when they hatch.
LINK
If you want to make this dish authentically, you must either raise your own chickens or capture a feral rooster (they are abundant in south Florida).
Roosters have pronounced difference in the dark and white meat.
The purpose of slow cooking it in wine is to tenderize the meat.
I'm going to try making this dish with black silkie chickens which are available in the local Korean grocery store.
2
Posted on 11/11/15 at 8:55 am to goodbuds
I was watching a Good Eats episode the other night, and Alton said the same thing. He said that you want to look for a "stewing chicken".. not a frying or a roasting.
This post was edited on 11/11/15 at 8:56 am
Posted on 11/11/15 at 8:58 am to goodbuds
You need roosters? I've got roosters. You have to cook them SOBs a while, but they make a good gravy eventually.
Posted on 11/11/15 at 9:07 am to LouisianaLady
correct
a stewing hen is what you want, or you can just use legs and thighs (which is what i do). if you've ever made the mistake of trying to roast a stewing hen, you know that it needs low/slow/wet in order to be edible
a stewing hen is what you want, or you can just use legs and thighs (which is what i do). if you've ever made the mistake of trying to roast a stewing hen, you know that it needs low/slow/wet in order to be edible
Posted on 11/11/15 at 9:40 am to cgrand
quote:
a stewing hen is what you want
Just about any of the chickens sold as fryers these days would meet the original definition of a stewing hen. There used to be broilers, fryers, roasters, and stewing hens based on age and weight. The weight of a fryer should be 2 to 3 pounds but it's not uncommon to see 5 pound fryers or chicken breast halves that weigh in at over a pound. I've stopped buying these Frankenstein birds from Sanderson Farms.
Posted on 11/11/15 at 9:45 am to Layabout
When I was sent to the corner grocery as a kid for a fryer, I was always told to search the weight for the smallest one.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News