What is Alicot?

Alicot is a type of gibget goulash popular in the southern regions of France. Chefs use giblets from different types of poultry to give steamed taste. Haricot beans can add a substance. In addition to poultry giblets, pieces of sausage or salt pork provide a more robust taste.

throughout history, in the southern regions of France, people usually tend to frugal. In rural areas where many farmers worked and lived from the ground, they made all their efforts to make the most of what they had. It was against this background and gentle mentality that Alicot was first developed.

This particular goulash uses parts of poultry that many people could otherwise discard or condemn to make sauce. Gibly of the bird is the heart, stomach, neck and liver, which form the basis of the bowl. Chefs often include other parts such as legs, wings and even head. The type of poultry may also vary, but most often the French food contains giblets duck, goose or pheasant, which are popLarish poultry in Europe than in American chicken or turkey giblets are other options and tend to give a more stable and less gams of taste.

In order to get none and give him more body, the chefs reach for the Haricot beans. Haricot, which is French for beans, are small, white beans sometimes known as Great Northern or naval beans and can be added to the whole steamed or first, giving a bowl a stronger texture. Adding pieces of salt pork or French sausages, such as an anddin, or Boudin Blanc, puts a steamed cloth into the mix. For a more spicy taste, Sucisse Basquaise, which is a taste of hot sausage, is a good complement. Onions and tomatoes are also popular in Alicot, as well as a hearty dose of white wine.

cooks usually leave this particular stew to make a cooled time, often up to eight hours to give a flavor a chance to flourishand join together. Usually, once the allicot is completed cooking, the chef removes giblet and other parts of the poultry and either chop them and read them on the steamed meat or destroy them. Steamed meat is generally a main course with lots of crispy French bread and of course a bottle of fine French wine.