From an article (internet of course) “How to Cook a Tough Bird”
Coq au vin, a.k.a. rooster in wine, doesn’t require a bonafide male chicken in order to be authentic. In my book, if I had a book, I would at least require a tough chicken. But in truth it’s probably a bit more satisfying if it is a real rooster, and not a hen—especially if was a mean rooster.
My son, as a kid, was hauled all over the world by Nancy, my wife. He loved my Coq au Vin. When they were in France, they ate at a restaurant famous for their traditional preparation of this dish. When they brought it to the table, the sauce was basically black. My young son asked the waiter why the sauce was so dark. He told him that traditional Coq au Vin is thickened/flavored with chicken blood which turns the sauce close to black.
Well... James Beard, Julia Child and Irma Rombauer never told me that. Kind of hard to find chicken blood if you don't slaughter your own chickens.
Denny???? Got any? Blood that is......