Question It's culling time...cooking

[baronrenfrew]

Hey Tom: the French are big on "coq au vin" but every google recipe is for a typical store bought bird. Slow cook in a dutch oven (cast iron) and in red wine. I haven't done one in a while, but my thinking now is to treat like a game bird (pheasant) and wrap in bacon, or stuff under the skin w herbs and butter or olive oil. Then remove from oven and "rest" before serving. The cooling meat pulls in juices.

Or really go "old school" and make a pit line w rocks and make a fire in it. After a couple
of hours shovel out the fire and put your pot in, cover with a hot rock and cover with soil and leave it 5-6 hours. Then dig it out. This "technique" is supposed to work magic on any meat or beans. (Of course i am too lazy to do it yet but one of these days......)

[Killerbunny]

The AMericas Test Kitchen recipes work magic on food too. They adapt recipes for ease of cooking and max flavour. I did coq ua vin wit on of my boys last year. Must look it up.