Heritage Coq Au Vin

A rich and hearty meal of mushrooms, onions, red wine and Heritage Chicken.

Braised Heritage Chicken

One can follow virtually any braising recipe for braising a heritage bird. You just have to make sure to use a low heat and to cover during cooking so the bird doesn’t dry out. We recommend braising heritage birds in a tightly covered pan at 225-325°F for 20-30 minutes per pound.

Herb Roasted Heritage Chicken

Brine whole bird in a simple low-sodium mixture overnight. In the morning, rub the chicken with oil and herbs and stuff with fresh herbs, garlic and lemon and roast in a tightly covered pan. We like to use a traditional combination of thyme, rosemary, sage, garlic and lemon, but one can use any different combination herbs and fruits for the brine, rub and stuffing.