00:02The French love their roosters.
00:05It's their heraldic animal and has always been the emblem of France.
00:09But it's also a favorite national dish.
00:11For coquevin, or cockerel and wine, it's braised in red wine.
00:16So what has made this dish the classic of French cuisine?
00:20Let's find out.
00:25The best quality poultry in France comes from the Bresse region
00:29in the east of the country.
00:32At Serile des Gloires' farm, the birds have 30 square meters of space each to roam freely.
00:39Poulet de Bresse is a protected designation and subject to strict guidelines.
00:49Bresse chickens must come from a specific region in France.
00:53Their feed is clearly defined.
00:55We only give them corn, wheat and milk.
00:57They get the rest themselves.
00:59That's why you see them scratching and pecking all the time for worms or grass.
01:04This all contributes to the special flavor of Bresse poultry.
01:09And it's a specific breed, the white gauloise.
01:17When the chicken farmer wants to enjoy an especially good coquevin, he drives to Le Coq in Juliena in the
01:23Auvergne region.
01:24The restaurant has specialized in poultry dishes since 1923.
01:32Preparing coquevin is not complicated, but it takes time.
01:38The chicken has to be cut into pieces, which requires some strength.
01:42They don't have to think price.
01:45They don't have to think there's enough praising, suchеля ships and peels.
01:47He also asks, and decides to push thực South.
01:49Then I peel two or three carrots.
01:53However many I want.
01:58Now an onion.
02:02I often use white onions from the Sévén.
02:05They are very aromatic but not strong.
02:10Pink garlic from Lautrec is a must.
02:14I cut the whole thing in half.
02:17The flavor develops better this way than if it's left whole.
02:22Then add everything to the meat.
02:27And wine, of course.
02:29Marie Diaz uses a local red wine.
02:34For me, cocovin has to be made with red wine.
02:38The color of the sauce can vary from one Juliena red to another.
02:45The cockerel marinates in it for at least 24 hours.
02:54For a two-and-a-half kilogram bird, I use three bottles of red wine.
03:02Marinating overnight tenderizes the meat and enhances the flavor.
03:13When I prepare a chicken in the morning, people knock on my door and tell me how good it smells.
03:19The chicken has to simmer for at least 45 minutes.
03:26Longer, if necessary.
03:30One, two, three hours, depending on how old the chicken is.
03:34Marie then takes the meat and vegetables out of the pot.
03:41Potato starch and a little water make the sauce creamier.
03:49Now I'll put the poultry back in.
03:56And then I add whatever I like.
04:01Carrots, shiitake mushrooms, some button mushrooms.
04:06Or a few green onions from the garden if they're in season.
04:16It's ready.
04:21The cockau vin is served with pureed potatoes.
04:24And of course, the same local red wine that went into the sauce.
04:33It's a typical French dish that my grandmother used to make when I was very young.
04:40My mother made it two later, but I don't make it myself.
04:45I eat it in restaurants, especially this restaurant.
04:52From national pride to star of the stew pot,
04:56cockau vin is an original French slow food dish.
04:59So to cook it, you'll also need a lot of patience.
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