Where on earth can I buy a rooster?

[Anonymous]

I want to make Coq au Vin this weekend for a dinner party, but have no clue where I can buy a rooster. I could use chicken, but for once I am trying to follow the authentic recpie and not cheat.

Thanks!

[Anonymous]

a farm?

[Anonymous]

I was in the same boat a couple of months ago. I also made Coq au Vin for a wine tasting party and couldn't find rooster anywhere. I called all the butchers and poultry stores I could find and nobody had it. I just used chicken.

Good luck! It was yummy anyway!

[Anonymous]

What you want is a stewing chicken, or barring that chicken thighs.

[Anonymous]

Thanks folks! I just found an easier recipe that can be done in a crockpot with a stewing chicken. Cheating, but that's what happens when you are pregnant chasing a toddler.

[Anonymous]

check with the hispanic grocery stores in your area. Most of them carry roosters.

[Anonymous]

aren't roosters supposed to have tougher and less tasty meat?

[Anonymous]

I think that's the point. The meat becomes tender through the long cooking process. And a more tender cut might not take that kind of process as well.

[Anonymous]

I used a real Coq for my coq au vin once and it was amazing! I'd check ethnic supermarkets. I found mine at a Chinese supermarket around the corner from Rockville Town Center (a hike for me). It was marked "old chicken" LOL. When I asked an employee, he explained that it was not rotting, but old in age. The texture is totally different...kind of chewy, not mushy the way some coq au vins are. Totally recommend it!

[Anonymous]

Wagshal's Market (not the deli but the market). That butcher can get anything.

[Anonymous]

The butcher at the Whole Foods/Tenleytown is French. Call. He'll know.

[Anonymous]

Can you send the link to the crockpot recipe? I'd like to try it!

[Anonymous]

Anonymous wrote:I used a real Coq for my coq au vin once and it was amazing! I'd check ethnic supermarkets. I found mine at a Chinese supermarket around the corner from Rockville Town Center (a hike for me). It was marked "old chicken" LOL. When I asked an employee, he explained that it was not rotting, but old in age. The texture is totally different...kind of chewy, not mushy the way some coq au vins are. Totally recommend it!

You are an adventurous cook and eater! Good for you! I don't think I could get past the "old bird."

[Anonymous]

OK, I must admit that I thought you meant a live one so I immediately thought of posting this:

http://www.omlet.us/products_services/products_services.php

Learned about these in England, would love to have one here, don't think my tony neighbors would like it.

Please post how the recipe went.

[Anonymous]

Love the pink rabbit hutch