Coq Au Vin

Lighter, Faster, Juenger – you could sum up our version of the French chicken classic with this formula. Most recipes for coq au vin – the best known certainly comes from Burgundy.

feature capon or farm rooster, which must steam in red wine for a small eternity before the meal can begin. We have instead taken a medium-weight young poularde shortens the cooking time quite immensely, the fat-heavy skin completely removed makes the meal a pleasure even for models and other slim-conscious people, and as a cooking liquid used a melange of home-grown veal broth and dry white wine gives the bird a light, fresh touch. Strongly recommended for imitation! 1. the day before, place the poularde on the surface with the breast upwards. Press the legs outward from the rump, cutting the skin between the thigh and the rump. Next, strongly bend the drumsticks outward until the joint balls are pushed out. Separate the legs from the rump.

Cut the breast meat in half by making a sharp cut along the breastbone. Cut through the flat, soft breast bone with poultry shears. Separate the breast pieces from the back.

Remove skin from poultry pieces.

3. cut breast pieces in half again diagonally with a sharp knife. From the wings, cut the wing tips at the joint. Separate drumsticks at joint into upper and lower legs, making a total of 8 pieces.

4.

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