Coq-au-vin is a famous traditional dish in the
repertoire of French cooking.
For the best flavour it should be made with an actual
cock, not a hen, and certainly not from breast
portions. I prefer a bird which has been properly
hung, with its intestines left in, which I then draw.
It's a messy task, and it gets your hands all
bloody, but it does produce the best results. My
best friend Dick is very fond of this dish, and I
quite often cook it when he comes to dinner.
Talking of birds, I'm a keen amateur ornithologist.
I'm not an expert, but I do like to watch them in my
garden. The tits are my favourite - I love their
acrobatics. In our garden we get Blue Tits, Great
Tits, Coal Tits and the occasional Long Tailed Tit.
I also like seabirds - the shag is a nice looking bird.
I just wish I could think of a way to keep next door's
pussy from chasing the birds in my garden.
repertoire of French cooking.
For the best flavour it should be made with an actual
cock, not a hen, and certainly not from breast
portions. I prefer a bird which has been properly
hung, with its intestines left in, which I then draw.
It's a messy task, and it gets your hands all
bloody, but it does produce the best results. My
best friend Dick is very fond of this dish, and I
quite often cook it when he comes to dinner.
Talking of birds, I'm a keen amateur ornithologist.
I'm not an expert, but I do like to watch them in my
garden. The tits are my favourite - I love their
acrobatics. In our garden we get Blue Tits, Great
Tits, Coal Tits and the occasional Long Tailed Tit.
I also like seabirds - the shag is a nice looking bird.
I just wish I could think of a way to keep next door's
pussy from chasing the birds in my garden.