Recipe: Coq à la gueuze

Name: Coq à la gueuze
Prep time: 45 min
Cook time: 180 min
Total time: 225 min
Yield: 8 servings
Ingredients: and with Houlle juniperin homage to the Decamps of Buire le SecA coq à la gueuze for 6 to 8 people:; 1 rooster of 8.75 lb (4 kg) detailed by your butcher in 16 pieces; 2.8 oz (80 g) of flour; oil and butter1 dl of Houlle juniper alcohol; The marinade:2 onions; 2 carrots cut into large mirepoix (small dice); 1 head of garlic cut in half lengthwise; 3 juniper berries; 2 cloves; 1 bay leaf; 3 g of thyme flowers; 1.6 qt (1.5 l) of dry white wine; 1.1 qt (1 liter) of gueuze (beer); 0.2 oz (5 g) of cracked pepper (grains crushed with the bottom of a saucepan); 0.4 oz (12 g) of coarse salt; 1.7 fl oz (5 cl) of vinegar; garnish:5.25 oz (150 g) of small button mushrooms; 5.25 oz (150 g) of smoked breast cut into medium lardons; 5.25 oz (150 g) of small onions (pearl onions)

By chef patrick Asfaux 4.8/5 (10 reviews) · 🍳 4 made it

Recipe Coq à la gueuze - Chef Patrick Asfaux — Photo: AFTouch-Cuisine

Prep 45 min

Cook 180 min

Total 3h45

Servings 8 serv.

Ingredients for 8 servings

Adjust for

servings

and with Houlle juniperin homage to the Decamps of Buire le Sec

A coq à la gueuze for 6 to 8 people:
1 rooster of 8.75 lb (4 kg) detailed by your butcher in 16 pieces
2.8 oz (80 g) of flour

oil and butter

1 dl of Houlle juniper alcohol

The marinade:

2 onions
2 carrots cut into large mirepoix (small dice)
1 head of garlic cut in half lengthwise
3 juniper berries
2 cloves
1 bay leaf
3 g of thyme flowers
1.6 qt (1.5 l) of dry white wine
1.1 qt (1 liter) of gueuze (beer)
0.2 oz (5 g) of cracked pepper (grains crushed with the bottom of a saucepan)
0.4 oz (12 g) of coarse salt
1.7 fl oz (5 cl) of vinegar

garnish:

5.25 oz (150 g) of small button mushrooms
5.25 oz (150 g) of smoked breast cut into medium lardons
5.25 oz (150 g) of small onions (pearl onions)

Step-by-step directions

The day before:

1 Put the rooster in marinade with all the ingredients listed above for it.
the same day:

2 In a large cocotte put oil or fat bacon and heat well.

3 Drain your pieces of rooster and strain the marinade.
put your pieces to brown to get a nice color, remove the excess fat then add the vegetables from the marinade carrots onions garlic etc

4 Let sweat covered for 10 minutes then
sprinkle with flour (coat), stir well and flambé with juniper and finally add the marinade. bring back to a boil and adjust the seasoning if necessary.
cooking in the oven 3 hours at 170°(th5-6).
don't forget to degrease the surface from time to time with a small ladle.

5 During cooking make cook