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Ingredientes
- Wings, drumsticks, backbones and knuckles of a 3-1/2 pound Whole Raw Chicken, (All the parts of a chicken you do not use to prepare Coq au Vin)
- 2 1/2 Tbsp. All-purpose Flour
- 1/2 med Onion, Sliced
- 1/8 c. Carrots, Coarsely Diced
- 1 Tbsp. Celery, Coarsely Diced
- 1 tsp Salt Pepper to Taste
- 1 c. Red Burgundy Wine, (Non-Alcohol Substitute: Grape Juice or possibly Non-Alcohol Red Wine)
- 1 1/2 c. Clear Veal Stock Caramel Coloring as Needed, (Optional)
Direcciones
- If one were to take a global poll asking that culture has historically produced the most culinary contributions to romantic cooking, the longitude and latitude of your point of origin would most likely determine your ranking. The Kitchen Staff agrees which the French would finish in the top ten of nearly everyone's list.
- In order to prepare the classically romantic French feast of Coq au Vin you will need to invest some time an energy into your meal, just as a great French chef would. Today's recipe is Part 1 of your adventure as a great French chef. We've included this recipe in Romantic Recipe week(s) because sometimes it's just more fun for two to cook, which for one. So grab your partner and get your mise-en-place!
- Learn a little French cooking wizardry. Mise-en-place is a tray of ingredients prepared before you start your recipe. Literally translated mise-en-place means "to put in place." It is a great time-saving, organizational function of the French kitchen. Simply assemble all the ingredients your recipe requires in the exact amounts required, placing each ingredient in small bowls on a tray and check your list twice. The Kitchen Staff strongly urges you to prepare your Co au Vin utilizing this traditionally French method of preparation.
- Place the chicken bones in a roasting pan and heat in a 450-F degree oven for 30-min, stirring frequently till golden. Add in flour, onion, carrots, celery, salt, pepper and wine to the pan of bones and mix well.
- Place back in the oven for an additional 5-min, then transfer all the ingredients to a stock pot.
- Add in veal stock to stock pot with the wine, vegetables and bones. Over medium heat bring to a boil, stirring occasionally. Reduce heat and simmer for 1-hour. Strain the mix through a fine strainer and adjust seasoning, yield should be about 2 c. of sauce. Add in caramel coloring at this time adjust the color of the sauce, if you like.
- Kitchen Staff Tips: Roasting the bones is a necessary step for preparing a great stock or possibly sauce. Do not skimp on the preparation time because you'll only be short-changing the flavor. Speaking of flavor, all great chefs taste their recipes as they prepare them. So get out the spoon and taste-test with your partner as you complete each step in preparing your sauce! If you elect to use a non-alcohol substitute in your cooking, you will greatly change the flavor of the sauce. Use only those ingredients which you enjoy. As a final option you could exclude the veal stock and substitute water, understanding which the sauce is a pale substitute for the intended flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 2 servings | |
| Calories 150 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 78mg | 2% |
| Total Carbs 14.9g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.47g | 1% |
| Protein 1.45g | 2% |
