Subj : Coq Au Vin
To   : All
From : Ben Collver
Date : Mon Feb 19 2024 10:27:54

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coq Au Vin De Juliénas (Julia Child's Coq Au Vin)
 Categories: Chicken, French
      Yield: 6 Servings
 
MMMMM--------------------------CHICKEN-------------------------------
 2 3/16 kg Chicken; up to 3 kg
    150 g  Fatty bacon
    200 g  Portobello mushrooms
     40 g  Carrots
      8 sm Onions
      2 cl Garlic
      1 lg Tomato

MMMMM-----------------------BOUQUET GARNI----------------------------
      1    Fresh thyme twig -OR-
      2    Dry thyme twigs
    1/4    Bay leaf
      4    Parsley sprigs
      1    Celery rib
      1    White leek

MMMMM---------------------------SAUCE--------------------------------
           Chicken blood
     40 g  Butter
      1 tb Flour
      1 sm Glass of cognac
  1 1/2    Bottle of red wine
           Salt and pepper
           Tarragon; (optional)
 
  Reserve your poultry a few days in advance by asking for the blood to
  be kept. The rooster is usually sold emptied. It is enough to remove
  heart, lungs, liver; but do it carefully so as not to die the fiel
  glued to the liver that would give bitterness. Cut the chicken into
  eight pieces on a board. Also cut the carcass and neck into small
  pieces (they will give the dish a soft meal). Salt. Remove the rinds
  from the bacon and cut into cubes.
  
  Remove the earthy foot from the mushrooms, wash them quickly with cold
  water. Peel carrots, onions, and 1 clove of garlic, leave the other
  in a shirt (surrounded by its last envelope). Boil the tomato, peel
  off the skin. Attach the garnished bouquet.
  
  Axes the liver, the heart, the lungs, and the clove of garlic peeled.
  Put in a bowl and add the blood of the chicken, book the whole that
  will later serve to bind the sauce.
  
  In a casserole, melt the butter and Brown the pieces of Rooster
  (including the carcass) with Bacon and onions for about 7 minutes.
  Then add the chopped tomato into quarters, carrots, mushrooms,
  onions, garnished bouquet and garlic in a shirt. Sweat all over
  medium heat for 5 to 7 minutes. Add 1 spoonful of flour, stir with a
  wooden spoon, let Cook for another 5 minutes, then thaw with the
  Cognac; Stir again, then add the red wine. Let cook 35 to 45 minutes
  about to be uncovered.
  
  Remove the pieces from the Rooster as well as the trim and keep them
  warm.
  
  Also remove the carcass parts and discard.
  
  Pass the sauce through a fine colander, then boil it. Add liver,
  heart, lungs, garlic, and blood. Let Cook for a few minutes stirring
  and without boiling, while the sauce thickens, and put chicken and
  garnish in the sauce. Correct the seasoning, give a round of the
  pepper mill.
  
  Serve hot in the baking dish. Accompany with fresh pasta.
  
  Recipe by Julia Child
 
MMMMM

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