MODIFIED COQ AU VIN
literally Rooster in wine
The French, man they know their way around tenderizing tough meat. This is terrific.
Organically raised roosters — no steroids, no crap food, no tiny cages, no saline injected into the meat. These bad boy lived with me so I know their life story intimately.
I had them butchered* and cleaned professionally. Rooster has to be rested and aged before eating or it will be very tough.
I cut them up first then brined them for 3 days in wine, herbs, cajun spices, olive oil and salt. Today I baked them in a modified Dutch Oven in wine, herbs, spices and olive oil. I skipped the heavy cream in the original recipe, but DAMN! Yum.
This dish? It’s something to crow about, and fall off the bone tender. Great flavor too.
I thought I would be squeamish, but instead I’m deeply grateful.
There are three roosters in this pot, anyone want to join me?
*having the birds butchered was a very difficult decision to make as I raise my birds from chicks/eggs and interact with them daily. Sadly, too many roosters are hard on the hen flock. Unless the hen is willing, and sometimes they are, a rooster will grab a hen by the head and drag her down, then stand on her back grabbing onto her neck feathers with his beak and her back feathers with his claws while mating with her. When you have too many roosters - several will breed with her at the same time. The hens end up bald with featherless necks and backs.
Roosters penned together can get along, but they can also turn on a dime and fight until they are both bloody. This happened recently here among two roosters who had lived together for 3 years in peace.
In this case, a farmer hired me to incubate out a bunch of chicks for him last winter, he never came for them. I sold off some, but ended up keeping the rest including with a slew of roosters. I would not sell a rooster chick intentionally to an unsuspecting neighbor or local. There are people who do, but it’s a crappy thing to do.
I didn’t want the bird to go to waste.