Saturday, 23 January 2016
Three ways with cockerel
Last Easter we bought a cockerel for the first time - we had it roasted and did a couple of things with the leftovers and it was delicious. Unfortunately they only seem to be available at Christmas and Easter, so we had a long wait for another.
We had other plans for our big Christmas meal, and a 4kg chook isn't really the most practical thing for a family of two, so I split it into a crown, leg and thigh joints and wings, freezing the pieces separately, along with a bag containing the giblets, back and wingtips, which will eventually become stock.
The first meal we had from it was Simon Hopkinson's recipe for coq au vin. Which was, of course, as a Simon Hopkinson recipe much more involved than you would think a chicken stew needs to be, but the fiddle pays off. It was definitely the nicest coq au vin I've ever made.
A couple of days after that, we had the crown, simply roasted. It was big enough that we only ate one of the breasts (with pigs in blankets, because one of Paul's colleagues was pitying him that he hadn't had any over the Christmas period).
The leftover coq au vin and roast breast meat became a pretty amazing chicken pie, with a bit of proscuitto added for extra oomph.
I kept aside some of the coq au vin gravy to make a dish Hopkinson recommends, of poached eggs in the gravy. Which was nice but not that special and extremely unphotogenic. So let's just finish with a slice of pie.