Coq Au Vin Telegraph~
7 Pounds Chicken 1 Bottle Good Red Wine 2 Bay Leaves 2 Sprigs Fresh Thyme 2 Cloves Garlic -- Crushed 6 Ounces Streaky Bacon Olive Oil 1 Tablespoon Butter Stock: Chicken Carcass Win...
Ingredients
- 7Poundchicken
- 1bottle good red wine
- 2bay leaves
- 2sprigs fresh thyme
- 2Clovegarlic -- crushed
- 6Ouncestreaky bacon
- 1large carrot
- 1Stickcelery
Directions
- 1
7 Pounds Chicken 1 Bottle Good Red Wine 2 Bay Leaves 2 Sprigs Fresh Thyme 2 Cloves Garlic -- Crushed 6 Ounces Streaky Bacon Olive Oil 1 Tabl
- 2
Alternatively, use a heavy frying-pan, transferring to a casserole dish at the appropriate time
- 3
START by making the stock
- 4
drop about 2 tablespoons of olive oil into a large, heavy pan fry the roughly chopped chicken carcass and the stock vegetables until they ta
- 5
Once everything is golden brown, pour on about 1 litre/2pints of water and bring to the boil
- 6
Simmer for 30 - 40 minutes, then strain and discard the solids
- 7
Reduce the stock by rapid boiling to give 250 ml/1/2 pint
- 8
Allow to cool