I heard the judges on Top Chef discuss this, and I'd like to know why that is. I have made it with grocery store chicken and liked it, so what am I missing?
2007-09-21 20:14:51 · 4 answers · asked by Jeanne B 7 in Food & Drink ➔ Cooking & Recipes
It's more the other way around - when the old rooster was killed and eaten, cooking it really slowly in wine was the only way to make the tough, stringy meat edible. Using a plump, young, free-range chicken will give you an equally yummy result.
2007-09-21 20:27:23 · answer #1 · answered by jess b 4 · 2⤊ 0⤋
It's simply tradition. I mean, the recipe was invented because they had to cover up the flavor of the rooster. If you're going to make coq au vin though, I think you should have respect for the tradition, and respect for the recipe. Do it right.
2007-09-21 21:02:22 · answer #2 · answered by Anonymous · 0⤊ 1⤋
Tradition, and you get a really different flavor from a rooster or an older chicken. It's just certain chef's being food snobs.
2007-09-21 20:20:35 · answer #3 · answered by yblur 5 · 0⤊ 1⤋
rooster and old chicken do not have to much fat...
2007-09-21 20:25:20 · answer #4 · answered by ados 1 · 0⤊ 0⤋