posted 5 hours ago
As the month draws to an end, and spring feels like it is letting go into summer, the annual commemorative day for delicious coq au vin has rolled around today. For anyone who got straight run chicks around spring equinox, the roosters are starting to crow now, and any that aren't keepers are heading for the kitchen. This morning was harvest time for half of my flock of American Bresse chickens, and the kitchen smells good now with broth from necks and feet cooking on the stove while the meat ages in the chiller...
https://nationaldaycalendar.com/celebrations/national-coq-au-vin-day-may-29
Anybody else making stock today? Favorite ingredients to share? So far today I just have the chicken parts and water... Since I am never sure exactly what the stock will end up cooking, I have been hesitant to put in a strong flavor profile. But maybe I should reconsider. Do you throw in wine and herbs? Layer the flavor with onion and garlic and veggies? Anybody adding apples or lemons? If you have a special way of making stock, I would love to have you share it!
And happy Coq au vin day!
In a turbulent world, love, joy and permaculture are rewarding acts of defiance
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