Post B7ZlLADDw3bxdXHOqW by peterbrown@mastodon.scot
 (DIR) More posts by peterbrown@mastodon.scot
 (DIR) Post #B7ZlL9fXxGflx5WVM0 by ai6yr@m.ai6yr.org
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       Although you probably can't get away with it in the 'burbs,  I imagine feeding yourself on free roosters here would be possible. I suspect  roosters are best cooked very long and in a strong sauce, lol. (I am curious where all the free roosters go here. 🤔 )
       
 (DIR) Post #B7ZlL9xcs38Or9ywXA by ElyseMGrasso@wandering.shop
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       @ai6yr That's is the definition and origin of Coq au Vin. Supermarket chickens famously don't really stand up to the prep, and stewing chickens are hard to find in the US food distribution system.
       
 (DIR) Post #B7ZlLADDw3bxdXHOqW by peterbrown@mastodon.scot
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       @ElyseMGrasso @ai6yr same for Cockaleekie  soup. The recipe calls for an old hen but they’re not easy to find.
       
 (DIR) Post #B7ZlLAST1NnwOoPZbc by hyc@mastodon.social
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       @peterbrown @ElyseMGrasso @ai6yr what happens if you use a regular supermarket chicken?It's funny to see recipes that only exist because they were all that peasants had available back in the day, surviving into modern times as somehow special. (Same goes for many cuisines, e.g. Chinese "kung pao chicken" or stinky tofu, etc...)
       
 (DIR) Post #B7ZlLAhM81iL8zNSoS by ElyseMGrasso@wandering.shop
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       @hyc @peterbrown @ai6yr The meat won't stand up to long stewing, and adding it later changes the flavor and texture of the finished dish. I think people have tried different ways of compensating.I've never tried cooking it myself, due to the lack of the right meat...