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jfield
- Professional Pastry Chef
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- Joined: September 2008
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Coq au vin was originally a way to make a tough old bird tender and edible. As such, there are many methods of preparation--each cook with a tough old bird did their own thing. Personally, I would follow Ripert's instructions, and after step 4, I'd cool the whole thing, refrigerate overnight and then complete step 5 the next day. Great. Now I'm hungry:lol:
Jenni
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Pastry Methods and Techniques
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Suzanne
- Food Editor
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- Joined: May 2001
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Other than in Paula Wolfert's books, nowhere is it written in stone that any stew must be refrigerated overnight before serving. Okay, I'm exagerrating, but it's generally not an absolute necessity. It does, however, improve the flavor of the stew, as well as making it easier to remove any excess fat (if you want to).
I think jfield pretty much got it right, both on the reasoning for that long cook and for the point at which to refrigerate. If you're using supermarket factory-made chicken, three hours would probably dissolve it :eek:, even at a very low heat as Eric calls for. A chicken with more body to it can cook longer. The main thing to remember is to trust your senses, not be a slave to the timing in the recipe: it you feel, see, smell, etc. that it is done, then it is done.
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DC Sunshine
- I Just Like Food
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- Joined: February 2007
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If you have the time, it does taste much better the second day. Only thing I would do personally is leave out the mushrooms till the last 30 minutes of cooking, saute them in a little butter first, then add into the casserole.
DC
Don't handicap your children by making their lives easy.
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jfield
- Professional Pastry Chef
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- Joined: September 2008
- Location: Cary, NC
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Sear the outsides; the "cooking through" process takes place during the long, slow braise.
Jenni
Pastry Chef Online
Pastry Methods and Techniques
We're all home cooks when we're cooking at home.
- Joined: November 2008
- Location: Brittish Columbia, Canada
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I'll always remember how a coq au vin actually made my husband hurl :D
I think we were on a series of bad luck for food when we went to France, and that that infamous coq au vin was just the last straw for him. I think he's suspicious of french cooking now... his face was also a sickly shade of green when we were served andouillette :p
Necessity is the mother of invention.
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jfield
- Professional Pastry Chef
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- Joined: September 2008
- Location: Cary, NC
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I would probably work best with wild fowl, or a free-range older bird if you can find it. Most turkeys are bred to be almost fat free, and as such, aren't the best choice for this application. If you do want turkey, use only thighs and drumsticks--same for chicken.
Jenni
Pastry Chef Online
Pastry Methods and Techniques
We're all home cooks when we're cooking at home.
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