Rooster in a creamy sauce
This is a traditional dish from the Latium region, and the rooster is slow-cooked with spices and herbs.
Coq au vin is a typical dish from the Latium region, primarily found in the Teramo province. It is slow-cooked with spices and herbs, making it a delight for those who enjoy Italian cuisine.
Ingredients and directions
- Prep time30 min
- Cook time5 hr
- Resting15 min
- Total5 hr 45 min
- DifficultyHard
- Cooking methodjar
Ingredients
people
- $0.05
Directions
- Remove the giblets and the chicken’s ventricle, making sure to only remove the giblets and ventricle. Crush all bones, except those from the body (they will be used in step 6). ≈ 4 min
- Place the chicken in a container large enough to hold it. Add salt and pepper to taste, along with a bay leaf. ≈ 3 min
- Sew the edges of the leather with a needle and thread to prevent them from fraying. ≈ 3 min
- Chop the garlic cloves and distribute them over the meat, along with two additional bay leaves and some rosemary. ≈ 8 min
- Pour the boiling water over the chicken in a pot.
- Remembering that a good gelatin should be made by grinding bones, nerves, and cartilage, add these to the chicken. ≈ 3 min
- Cook for five hours, allowing ample time for the flavors to develop.
- Cut the chicken into pieces, place it in a dish, add the remaining broth to the cooking dish, bring to a boil, and then add it to the meat.
🎬 Have a video of this recipe? Suggest a YouTube link
✏️ A mistake, an idea for this recipe? Suggest a correction
Reviews (0)
Rate this recipe Be the first to rate it!
Have you tried this recipe? Sign in to leave your review and rating.
You need to be a member to suggest a correction. Sign up for free, or sign in: you will then be able to report a mistake or suggest an improvement, and Axelle will read it.
Create a free account Sign in
You will come straight back to this recipe afterwards.