Coq Au Vin

[Koen Lebegge]

As far as my French is adequate, "coq" is the usual French term for a real rooster, a hen is "poulet".

[Ptipois]

Ptipois,

When sourcing a "coq" in France for a coq au vin, what should I ask for? Will the butcher/stall holder understand if I explain what it's for or do I need to find the French term for a "real rooster"?

Your description makes me want to take down my well-thumbed 30 year old Julia Child and get cooking with her classic recipe.

Just say "je voudrais faire un coq au vin, qu'est-ce que vous me conseillez ?"

The butcher or stall holder will then automatically direct you towards the most suitable fowl. Either a large, mature chicken with legs that prove that the bird has had some chance to run during its lifetime, or a rooster if he happens to have some handy. He will also offer to cut it up for you.

I have noticed that large butcher shops or market stalls are more likely to have rooster available than regular neighborhood butchers.

But you can perfectly order rooster from any butcher shop, counting a few days for the sourcing.

Koen: indeed "coq" is rooster, but "poulet" is chicken and "poule" is hen.

Edited November 10, 2013 by Ptipois (log)