Coq Au Vin....or Poulet Au Vin? Calgary
I woke up in a sweat this morning, unable to get the thought of Coq Au Vin out of my mind. Not the taste of it, but the name........Why isn't it called Poulet Au Vin? I dont speak french, but my fiancee does, so I called her up when I had a break at work just now. She was hardly happy to hear from me, as she was fast asleep, saying, "Dont ever call me from Saudi Arabia when its 3am here ever again." Point taken. But now that you're up, can you please tell me what a Coq is?
"You're an idiot," she said...but as she hung up I heard her say, "Rooster"
So now Im wondering why we always eat Coq Au Vin with Chicken? Would it be better with Rooster? Maybe the age and sex of the Coq will shine through and demolish my previous taste experiences with Poulet Au Vin???
I need to know.
So where does one source Rooster in Calgary? Can anyone help me out? Im back in Calgary on Monday, and plan to try it out as soon as I can get my hands on a Rooster....and I promise to report my findings.
Just a heads-up here: The question of where to purchase roosters for coq au vin in Calgary is on-topic for this board; discussions of how to prepare the dish will need to go to our Home Cooking board (http://chowhound.chow.com/boards/31 ), and general discussions about the dish and its name belong on General Topics (http://chowhound.chow.com/boards/27 ). Please keep the discussion on topic.
Your best bet would be one of the suppliers at Calgary Farmer's Market. I'm just guessing and keeping this on topic.
I do believe that coq au vin came about as a method of cooking the older, less tender bird that required the tendering action of the wine. I have heard that the older chicken has more flavour but I digress.