We chose to start our farm for many reasons, but the biggest one was because of food. A few years ago for Christmas dinner I cooked a pork crown roast. The herbs were fresh and the meat was cooked to perfection. It smelled amazing, but it tasted awful!! It was flavorless and lacked any depth. It was at that moment, that I knew I wanted to grow my own food someday.
We started our farm with goats – mainly to clear our land and sell. This fall we will eat one. We naturally progressed to chickens. Hatching and raising our own heritage birds to about 16 – 18 weeks and eating them has us hooked. I can honestly say that we have not bought grocery store chicken to cook since last November. Young, tender heritage breed roosters have the most amazing taste. There is depth and flavor and a substance to this meat that no matter how good of a cook you are you will not achieve the same taste and flavor with mass produced, inhumanely treated, steroid laden and antibiotic injected commercial birds. It is not possible.
The weather recently turned cooler here in Central Florida and the feel of autumn is in the air – it was 68 degrees one morning last week!! Seriously though, the shadows are growing long, the chickens go to roost easier (sometimes), and the body is starting to crave heavy comfort food.
We decided to invite one of our meanest roosters to dinner. He didn’t realize at the time, but he would be the centerpiece of the day. He was a big, beautiful bird, but his disposition was worse than cranky and he couldn’t be trusted. I bear a scar on my hand from him. Roosters that grow up don’t really cook as well as the young ones. I would never waste the meat, so I had to come up with a way to cook the rooster that wouldn’t send us into too much jaw pain from chewing. The light bulb switched on – coq au vin! It’s timeless, it’s easy, and it makes even the worst cook look like she should have her own cooking show. The taste is out of this world.
For this coq au vin recipe I used a fusion of recipes found on blogs and online cookbook sources. I tried to stay true to the most famous coq au vin recipe of all, Julia Child’s, but because of being away from home most of each day, I chose to use the slow cooker.
There’s a lot of up front work prepping coq au vin, but the payoff makes it all worth it!
Coq au Vin
Whole chicken, cut into parts
pearl onions, peeled and halved (frozen work just fine)
carrots, peeled and cut into chunks
couple cloves of garlic, minced
salt and pepper
Cook bacon in skillet and break into small pieces, set aside
In bacon grease, brown your chicken parts on all sides, set in crock pot
In same pan, add garlic and a little olive oil, brown your veggies, add to crock pot on top of chicken
Add a little broth, some red wine and a couple tablespoons of tomato paste to pan, reduce while scraping all the cooked on goodies from the bottom of the pan salt and pepper
Pour over your chicken and veggies in crock pot
Lay thyme on top and tuck your bay leaf under the veggies
Let cook on medium for about 5 hours or until the chicken is falling off the bone.
I served this over homemade egg noodles, but would be great with mashed potatoes
In 2014 a couple of 40-somethings decided to make a change. The purchase of 10 raw, pine scrub acres along Florida's Nature Coast started it all. This is that story.