Larry Greenly wrote:It's been years, decades, since I've made coq au vin. Nowadays, the worry is about fat. Okay, chefs, what are your thoughts about removing the skin from the chicken and when, or not at all? Your thoughts, please.
I do, though, think bacon works fine in this dish - but never in cacciatoria where I infinitely prefer the salt pork.
Carl Eppig (Middleton, NH wrote:We kind of beat this subject to death last summer: http://www.wineloverspage.com/forum/vil ... t=cog++vin
tsunami wrote:i know it is not traditional to do so, but hey, did the chicken look so when this recepie was invented?
creightond wrote:the problem with american style bacon of course is that it is smoked; which changes the original idea. around here we can actually buy 'fresh bacon' which is also called 'side pork'. its the same thing as salt pork but without the salt which you can then add or not as you see fit.
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