Sunday, March 24th, 2013
Was making Coq au Vin and some bits of chicken and skin were left in the pan after browning. You want to deglaze these flavorful morsels to add to your dish. You can use stock, wine or other liquids that will complement the sauce you’re making. Julia uses Cognac when making Coq au Vin and who am I to question Julia? I was doubling the recipe so I used a 1/2 cup of Cognac. WOW, the results were hot.
PLEASE BE CAREFUL when using high proof liquids to deglaze. If you have low wood ceilings do not try this. You need to have the proper range hood to be safe. The more alcohol the bigger the flame. It is also important to have a long handle on you pan.