We use a braising method for cooking Coq au Vin. First, we seal the outside of the chix by searing it, and then slowly braising it. This allows the chix to tenderize and break the collagen down, creating a more flavorful sauce.
There are 16 Tablespoons in a cup.
The bone is used for releasing the collagen and marrow. It also helps the chix cook more evenly. It keeps the chix moist, so it doesn't get mushy. It also helps to thicken the sauce. It also gives it a rich flavor.
We use russet potatoes. The chunks absorb all of the different flavors in the chix pot pie.
We start with cold water to extract the flavors and impurities. This method allows the scum to float to the top and be skimmed off to make a cleaner, clearer stock.
If we started with hot water, the stock would be greasy and cloudy. It would be harder to skim the scum off the top, and also impact the flavor of the stock.
