Coq au Cidre

Many of you will have heard of Coq au Vin but perhaps not its Flemish cousin.  Made in almost exactly the same way but of course with cider not wine. We used our own home grown cockerel, and here's a tip worth knowing, if it's been free range it's going to be tough. Flavourful but tough.

There is only one solution. Very slow, long cooking time.

The recipe couldn't be easier. Put cockerel pieces (works for an old hen too) in a pot with a litre of cider a couple of chopped apples, an onion , some carrots and a few garden herbs.

Bring to boil, reduce heat and simmer slowly for at least four hours. At the end of this time, remove the chicken and push the stock through a sieve. Thicken the stock with a little cornflour if you wish, replace the meat and season to taste. Yum!