Ingredients for 8 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 4 kg detailed by your butcher in 16 pieces
  • 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
  • 1.5 l of dry white wine
  • 1 liter of gueuze (beer)
  • 5 g of cracked pepper (grains crushed with the bottom of a saucepan)
  • 12 g of coarse salt
  • 5 cl of vinegar
garnish:
  • 150 g of small button mushrooms
  • 150 g of smoked breast cut into medium lardons
  • 150 g of small onions (pearl onions)