This is a genuine question so please no smart alek (and who was he by the way?) replies. I have a whole coq in the freezer and would like to use it for a meal with friends in Saturday night. However no-one likes coq au vin, so how else could I prepare it?
2007-02-22 08:24:19 · 9 answers · asked by riz109 3 in Food & Drink ➔ Cooking & Recipes
I have tried looking on all sorts of websites and can't find anything but au vin recipes. Would it be possible to roast it? Or would it be to tough?
2007-02-22 08:31:50 · update #1
i know i was specifically uninvited to answer, but...
how about soup? or chicken and dumplings? he would make a tasty broth, so either would turn out well. just simmer (do not boil) the bird with 1 onion, halved, 2 carrots, quartered, and 3 celery ribs, halved. after the scum rises to the top, skim removing as much fat as you can as well. add 1-2 tablespoons poultry seasoning and 1 teaspoon salt, 2 teaspoons pepper and a couple of whole garlic cloves, smashed but not chopped and a bay leaf or two. remove the chicken & set aside to cool. bring liquid up to a boil. add either drop dumplings (see side of bisquick box for a quick dumpling recipe) or rolled dumplings (in a large bowl, combine 2-3 cups flour with salt & pepper to taste; add one egg, beaten, and mix well; add some broth from pan and mix to make a stiff dough. roll dough out to 1/8" thickness and cut into 1"x2" dumplings) into fiercely boiling sections of the pan. cook until dumplings all rise to the top, add chicken (removed from the bone earlier). heat through & serve.
2007-02-22 08:40:20 · answer #1 · answered by SmartAleck 5 · 0⤊ 0⤋
Coq au vin 'rooster with wine' is a French fricassee of chicken cooked with wine, lardons, mushrooms, and garlic. Older roosters are traditionally used because they contain a lot of connective tissue, which creates a richer broth when cooked.
Many regions of France have variants of coq au vin using the local wine, e.g. coq au vin jaune (Jura), coq au Champagne, and so on. The most extravagant version is coq au Chambertin, but this generally involves Chambertin more in name than in practice.
Standard recipes call for chicken, wine (often a full bottle), often brandy, lardons or bacon, button mushrooms, and usually garlic. Recipes with vin jaune usually specify morels instead of white mushrooms.
The juices are thickened either by making a small roux at the beginning of cooking, or by adding blood at the end.
As the coq is an older bird, stewing it is preferable, but, if you must, cut it up, bread it, and serve fried chicken.
2007-02-22 08:28:42 · answer #2 · answered by Stuart 7 · 0⤊ 0⤋
Yes, but I'd use white wine instead of red. Find a recipe for Coq au Riesling and base it on that.
2016-05-23 23:49:07 · answer #3 · answered by Anonymous · 0⤊ 0⤋
type coq au vin and the web site will answer all your questions.....good luck
2007-02-22 08:29:36 · answer #4 · answered by The Emperor of Ecstasy 5 · 0⤊ 0⤋
You can substitute any stewed chicken recipe such as creamed chicken or chicken cacciatore. Only young chickens should be fried or they will be too tough. You can also make chicken soup with old hens.
I think 'Smart Alec' refers to my 12 year old grandson, you ought to hear him!
2007-02-22 08:38:06 · answer #5 · answered by justa 7 · 0⤊ 0⤋
coq sans vin?
(Sorry, couldn't resist). Why not shake and bake it?
2007-02-22 08:26:34 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Just look for chicken recipes. They should mostly work just fine.
2007-02-22 08:36:25 · answer #7 · answered by Nota yuppie 2 · 0⤊ 0⤋
Dump your friends! Who doesn't like wine???
Check www.CookingLight.com for whole chicken recipes that are low fat.
2007-02-22 08:32:06 · answer #8 · answered by Anonymous · 0⤊ 0⤋
who's coq is it?
2007-02-22 08:27:49 · answer #9 · answered by Anonymous · 0⤊ 0⤋