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Authentic Coq au Vin

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kengk Apr 25, 2012 03:34 PM

I've got a one year old Dominique rooster that is not getting the "job" done. Off with his head and into the pot I say, give the others their fair chance.

Has anybody here ever prepared Julia's recipe with a oldish rooster as opposed to grocery store chicken?

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  1. todao RE: kengk Apr 25, 2012 06:20 PM

    If it's "authentic" you're looking for, here's some history that might help your cause:
    http://whatscookingamerica.net/Poultr...

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      escondido123 RE: kengk Apr 25, 2012 06:32 PM

      I had a chicken stew made with an old rooster. It was very stringy.

      1. biggreenmatt RE: kengk Apr 26, 2012 06:34 AM

        Jeffrey Steingarten did an excellent piece on Coq au Vin, with a recipe to follow.

        http://lumsden.west-bend.wi.us/IMHBSI...

        3 Replies
        1. re: biggreenmatt
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          Nyleve RE: biggreenmatt Apr 26, 2012 07:24 AM

          Holy cow - I just read that recipe and I am just dumbfounded. I was about to post as to how I've cooked old retired laying hens and that they just turn out dry, tough and stringy no matter what I do with them but this recipe leaves me speechless. Please - oh please - post if you do make it because I'd love to hear how it turns out for you. Not that I'd ever do it myself, mind you. But it sounds pretty delicious.

          1. re: Nyleve
            k
            kengk RE: Nyleve Apr 26, 2012 02:29 PM

            When I stew an old bird to make chicken and dumplings or brunswick stew; I like to simmer them until the meat will just barely pull off the bone but still a little tough. Put the bones and skin back in the stock to simmer another hour or two. I take the meat and cut it across the grain and reserve until later in the cooking process. This way when it is falling apart tender the "strings" of meat won't be so long.

            I may do similar with my Coq au Vin. I generally don't find the skin on these older birds very palatable but I do think it adds flavor.

          2. re: biggreenmatt
            nofunlatte RE: biggreenmatt Apr 26, 2012 03:16 PM

            I did make Coq au Vin with a retired hen--the meat was indeed very tough and stringy, but the sauce was superb! I can't get an old rooster here, so I'll not be making Steingartens recipe. But I too hope kengk shares the results!

            That said, I did roast a YOUNG heritage rooster over the weekend (very small, only 2.25 lbs). That was delicious!

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