Tuesday, September 13, 2011

Coq-Au-Vin - Roosters




Roosters are ready! Members, you are welcome to process your own. These are the big boys,and perfect for Coq-Au-Vin, slow roasting, stew, soups, broth and stock. Call to schedule your processing time and date: 1-760-868-6206.

2 comments:

  1. I love making homemade stock; but never used a free range bird before. What other ways would you recommend preparing the 'big boys'?

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  2. Rinse bird inside and out: Frozen or fresh (matter of preference).

    Add 1 whole bird in a pot: cover with water: add 6 chopped tomatoes, 2Tbl olive oil: 1 chopped onion, 2 chopped potatoes: 1/2 - 1 whole chopped garlic: 1/2 cup lentils: add thyme, oregano,salt and pepper, to taste:

    **Optional: 1 cup of wine, sherry or burgundy.

    cover pot: simmer until meat from bird is falling off the bones:

    remove bird and clean-off bones: separate the bones for further options (below): put meat-only, back into the pot: add a little pasta (optional).

    **Optional: thicken the broth with flour or similar choice product:

    test lentils/pasta/potatoes: once cooked:
    Turn -off stove-top, let cool for at least 15 minutes:

    Serve with fresh steamed cauliflower!

    BROTH-ROUND TWO
    **Bones can then be used to make a delicious broth: simply place into a crock pot, cover with water and cook on low all day, season to taste.

    Remove (what's left) bones from broth, pour broth into sterile glass jar/jars (while hot): tightly seal the jar and refrigerate for later use.

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