Ep 16. Cuckoo for Coq Au Vin

In season 8 episode 16 of the beloved cooking show Good Eats, host Alton Brown takes viewers on a culinary journey to discover the origins and secrets of the classic French dish, coq au vin. Using his signature blend of science, history, and humor, Brown explains the significance of this dish, which dates back to medieval times and was traditionally made with rooster meat cooked in red wine.

Brown breaks down the ingredients and techniques needed to make the perfect coq au vin, including the type of wine to use, the proper poultry to select, and the importance of marinating the meat beforehand. He also demonstrates how to create a roux and make a homemade bouquet garni, which are essential components of this dish.

Throughout the episode, Brown explains the science behind the cooking process, such as how the acid in the wine helps to tenderize the meat and how the fat content of the chicken affects the final texture and flavor. He also discusses the history of coq au vin and its place in French cuisine, sharing interesting anecdotes and cultural insights along the way.

As Brown prepares the dish, he shares helpful tips and tricks for home cooks to ensure that the chicken is cooked evenly and the flavors are well-balanced. He also shows how to serve coq au vin with traditional accompaniments like mashed potatoes and crusty bread.

In addition to the main course, Brown also shares a recipe for a simple and delicious side dish, glazed carrots, which are glazed with butter and a touch of sugar. Viewers will learn how to cook the carrots to the perfect texture and how to create a rich, flavorful glaze.

Overall, this episode of Good Eats is a must-watch for anyone interested in French cuisine and the art of cooking. With his trademark wit and expertise, Alton Brown presents a comprehensive guide to making coq au vin that will impress even the most discerning foodies.