I think I know that recipie - best done with tough scrawny old boiling hens, not the young plump roasting birds in the supermarket. Then it works well and is mega delicious. Using young birds means they go to shreds over the 3 days, where the boiling hens hang together and just keep getting more delish. Also, I believe you can use cranberry juice plus 1/4 tsp of orange zest instead of wine - haven’t tried that but it sounds plausible. Dish is meant to be made with rough as bags red wine with tons of acid & tannin so maybe would work. Lemme know if you give it a go.
I would probably like the real stuff ala chef having a fit in Pie in the Sky, the tins are stupid sweet and gluey.
Agree about the tins. But a proper cassoulet is divine … 👼👼👼👼.
They look fantastic on tv. Never done the whole thing myself.
Takes forever, but def worth it. The combo of duck, bacon, beans & garlicky breadcrumbs just hits so so good.
Don’t mind the forever bit. Have a 3 day coq au vin recipe I’ve always wanted to try, but Boyo can’t do wine…
I think I know that recipie - best done with tough scrawny old boiling hens, not the young plump roasting birds in the supermarket. Then it works well and is mega delicious. Using young birds means they go to shreds over the 3 days, where the boiling hens hang together and just keep getting more delish. Also, I believe you can use cranberry juice plus 1/4 tsp of orange zest instead of wine - haven’t tried that but it sounds plausible. Dish is meant to be made with rough as bags red wine with tons of acid & tannin so maybe would work. Lemme know if you give it a go.
I thought it was for you literally cull the Cock and a new hatch takes over the flock. Will do!