| Type | Stew |
|---|---|
| Place of origin | France |
| Region or state | South-west |
| Main ingredients | Poultry giblets |
An alicot, otherwise known as an alicuit or ragout d'abattis is a southern French stew made of the cheapest parts of poultry, slowly simmered.
Etymology and origin
The first two forms of the name derive from ali, ailes – wings and cuit, cuites – cooked. Variants are alycot and alycuit. [1] The third form, ragout d'abattis, means giblet stew. [2]
The dish is associated with the southern French region of Occitania: Larousse Gastronomique classifies the dish as Languedoc cuisine. It is also associated with the Aveyron department of the region, [3] and other areas in the south-west of France. [4]
Content
The main ingredients are usually the heads, feet, wing tips, gizzards, and giblets of poultry – variously chicken, duck, geese or turkey. [5] [6] White wine, onions, tomatoes, garlic and diced bacon are included in most recipes, but there are variants: Elizabeth David gives a recipe in which the poultry content is confined to the giblets; salt port or gammon is added; [7] and another authority includes cèpes and chestnuts. [1] Oher recipes call variously for poultry stock, flour, carrots, turnips and various spices including cloves, cinnamon and nutmeg. [3] [5]
The ingredients are gently simmered, usually for two to three hours. The finished dish is typically served with white haricot beans, potatoes, or rice. [3] [7]
References
Sources
- Claustres, Francine (1995). Connaître la cuisine landaise. Bordeaux: Éd. Sud-Ouest. ISBN 978-2-87-901197-4.
- Claustres, Francine (1998). Connaître la cuisine aveyronnaise. Bordeaux: Éd. Sud-Ouest. ISBN 978-2-87-901162-2.
- Claustres, Francine (2010). Connaître la cuisine des Pyrénées. Bordeaux: Éd. Sud-Ouest. ISBN 978-2-81-770008-3.
- David, Elizabeth (2008) [1960]. French Provincial Cooking. London: Folio Society. OCLC 809349711.
- Montagné, Prosper (1976). Larousse Gastronomique. London: Hamlyn. OCLC 1285641881.
- Roberts, Deborah (1990). French Country Living. Boston: Bulfinch Press. ISBN 978-0-82-121826-6.
- Schwabe, Calvin (1979). Unmentionable Cuisine. Charlottesville: University Press of Virginia. ISBN 978-0-81-390811-3.
- Sharman, Fay (1989). A-Z gastronomique. London: Papermac. ISBN 978-0-33-349815-6.
| Type | Stew |
|---|---|
| Place of origin | France |
| Region or state | South-west |
| Main ingredients | Poultry giblets |
An alicot, otherwise known as an alicuit or ragout d'abattis is a southern French stew made of the cheapest parts of poultry, slowly simmered.
Etymology and origin
The first two forms of the name derive from ali, ailes – wings and cuit, cuites – cooked. Variants are alycot and alycuit. [1] The third form, ragout d'abattis, means giblet stew. [2]
The dish is associated with the southern French region of Occitania: Larousse Gastronomique classifies the dish as Languedoc cuisine. It is also associated with the Aveyron department of the region, [3] and other areas in the south-west of France. [4]
Content
The main ingredients are usually the heads, feet, wing tips, gizzards, and giblets of poultry – variously chicken, duck, geese or turkey. [5] [6] White wine, onions, tomatoes, garlic and diced bacon are included in most recipes, but there are variants: Elizabeth David gives a recipe in which the poultry content is confined to the giblets; salt port or gammon is added; [7] and another authority includes cèpes and chestnuts. [1] Oher recipes call variously for poultry stock, flour, carrots, turnips and various spices including cloves, cinnamon and nutmeg. [3] [5]
The ingredients are gently simmered, usually for two to three hours. The finished dish is typically served with white haricot beans, potatoes, or rice. [3] [7]
References
Sources
- Claustres, Francine (1995). Connaître la cuisine landaise. Bordeaux: Éd. Sud-Ouest. ISBN 978-2-87-901197-4.
- Claustres, Francine (1998). Connaître la cuisine aveyronnaise. Bordeaux: Éd. Sud-Ouest. ISBN 978-2-87-901162-2.
- Claustres, Francine (2010). Connaître la cuisine des Pyrénées. Bordeaux: Éd. Sud-Ouest. ISBN 978-2-81-770008-3.
- David, Elizabeth (2008) [1960]. French Provincial Cooking. London: Folio Society. OCLC 809349711.
- Montagné, Prosper (1976). Larousse Gastronomique. London: Hamlyn. OCLC 1285641881.
- Roberts, Deborah (1990). French Country Living. Boston: Bulfinch Press. ISBN 978-0-82-121826-6.
- Schwabe, Calvin (1979). Unmentionable Cuisine. Charlottesville: University Press of Virginia. ISBN 978-0-81-390811-3.
- Sharman, Fay (1989). A-Z gastronomique. London: Papermac. ISBN 978-0-33-349815-6.