It's Coq Au Vin Day!

Food Network Fan · 03-22-2008, 01:46 PM

It's Coq Au Vin Day!

Posted Mar 22nd 2008 11:03AM by Bob Sassone

Filed under: Wine, Poultry, Recipes, Holidays

And as we all know, Coq Au Vin stands for...um...
Actually, according to the people at Wikipedia, it stands for "rooster in wine," but I'm going to assume that most people who make it nowadays will use chicken. It's not the quickest recipe in the world to make, but if it was they'd be selling it at the Arby's drive-thru ("yeah, I'll have the Coq Au Vin Mega Meal").

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BerryBaby · 03-22-2008, 10:00 PM

YUM!!!

Chefnot · 03-23-2008, 08:31 AM

Quote:

Actually, according to the people at Wikipedia, it stands for "rooster in wine," but I'm going to assume that most people who make it nowadays will use chicken.

Ummm...I thought a rooster was a chicken?

MayQueen · 03-23-2008, 10:22 AM

Do we generally eat roosters or only hens and capons?

Chefnot · 03-23-2008, 11:16 AM

Well generally yes, but there are still many that eat roosters and they (roosters) are still in the catagory of chickens.

Food Network Fan · 03-23-2008, 10:18 PM

Quote:

Originally Posted by Chefnot

Ummm...I thought a rooster was a chicken?

This was traditionally a rather gruesome peasant recipe as a way of using everything on the farm. The old tougher roosters that weren't really a good ahem shall we say "service animal" anymore and probably too old for much of anything else, but could be used and made more tender with wine and a low and slow cooking. Some recipes called for the using the blood of said rooster to thicken the sauce for some reason. You don't see that very often anymore though. If you can find an old cookbook from the early 1900's there is usually a detailed account of how to "collect" the blood and use it.