Spatchcock, or butterflying, is a method in which one cuts the backbone away from the bird and flattens the carcass.
Guinea fowl with apples and cider, in a bag
A relatively easy recipe for fillet of guinea fowl with cider and apples, cooked in a bag in the oven. It almost cooks itself.
Free-range chicken in a casserole
There is free-range and free-range.. The poultry on sale at the butcher’s or in the supermarket may be labelled free-range but that does not mean they could roam about the farm as their ancestors. There are some poultry farmers around here with large barns where the birds can actually move around and are not squeezedRead More
Poached free-range chicken with nettles
Faced with a plump free-range chicken, I used this delicious recipe for slow poaching in a stock with nettles.
Pigeon aux petits pois – pigeon and peas
A simple version of a classic French dish with pigeon and peas.
Bird in a bag, guinea fowl with fresh garlic
A great and easy recipe for a succulent guinea fowl cooked in a bag with garlic and tomatoes.
Mounjetado/Mongetado – cassoulet in Ariège
There are a lot of recipes for cassoulet here in the southwest of France. Castelnaudary, Carcassonne or Toulouse fight for the crown of the best recipe or the most original one. Cassoulet is a hearty dish and meant for winter, but restaurants here serve it to tourists in the summer when a lighter diet mayRead More
Whole roasted rabbit
By chance, this post is about rabbit, just as the previous one from some time ago (busy, busy). I made it after reading “Un dîner à poils ou plumes” by Stéphane Reynaud — a lovely cookbook with nice pictures. His warning with this recipe was “not for sensitive souls” and that was not without causeRead More
Lapin Lagarde – rabbit legs in vegetable stew
I am trying out a new online fresh retailer, Tauziet et Co, that allows me to buy goods direct from the producer in southwest France. There is plenty available around here, but not everything. The more you order the smaller the transport fee, so when I do order it is a full carton. That isRead More
Chicken legs with tarragon sauce
On Mondays, we go to the fresh market of Mirepoix where we have a number of trusted suppliers, like the refrigerated van of Guillemot for meat and the Zengarli family for vegetables. The Guillemot farm lies in the mountains beyond Foix and is run by a Dutchman, Hugo De Jonge Van Ellemeet, and his FrenchRead More