I've never cooked it but have 4 cocks in my freezer and 2 defrosting as I type which I intend to cook tonight to serve tomorrow. I always thought it had to be made with older cocks but most recipes I have found say you just need an older, or strong boned/free range chicken. My cocks are all quite young, 5 or 6 months, but lived a very free range life.

I intend to fry some pancetta pieces, then remove and fry jointed pieces of the birds (seasoned and dusted with flour) adding carrots, small onions, chicken stock, some decent red wine and thyme and serve with boiled potato's.

Any tips to improve on that?

oh, here's Rocky BTW who will be one of the main ingredients

Sorry i can`t help you with the birds, but can i come for dinner please

Are you marinating the coq in the wine? I have read somewhere that it improves the flavour and takes away any stable/free range aromas from the beast.

Thanks, I did read about marinating the birds first and forgot about that bit - I guess I'll open a couple of bottles of wine now. Do I really have to taste the wine first though

Garlic and cognac v. conspicuous by their absence!!!
.

plus the bay leaves during cooking and the parsley for serving.

According to my Grande LaRousse, 14.30 is an excellent time to taste which wine should be used for the marinade and which one for serving.... you just can't take any risks with that!

I strongly recommend Jeffrey Steingarten's essay and recipe on this.

I'll try and look it up when I get home.

I can't believe cock does not get picked up by the word filter.

Don't forget the "bouqet garni":

http://en.wikipedia.org/wiki/Bouquet_garni
Bon appetit.

Sod the chicken, just drink the wine..

Two additional suggestions, Grumpy:

• Flambé the chicken in the cognac
• Add mushrooms to the mix

Bon appétit!

aww grumpy, come on! must not make joke

coq au vin? no i'd rather have sex in the back of a lorry....


*gets coat*

I friend of mine had a great 'big fat coq' thread going on eGullet before the mods pulled it down.

fixed that for yer...(egullet is great)

Thanks everyone for the ideas (and dirty jokes). So, I'll flambé in brandy and add bouqet garni, garlic and bay leaves. I don't have any mushrooms so will have to try without.

I've tried 3 bottles of red (well, a snifter of each) and now I know which one is for the bird and which 2 for me.

Will post again tomorrow night after it's been eaten.

Zest of Grapefruit to add some ooh la la, best added at the end.


<snigger>

And in the words of French wiki:

That's an essential thing to add to the dish when plated.

My French colleague says it should be a decent pinot noir....from Burgundy. Says it makes a big difference!

If your guest turns out not to like your coq au vin, perhaps she might prefer your pork in cider.

Cheers,
Nick