An alicot is a
stew or
ragout
Ragout (French ''ragoût''; ) is a main dish stew.
Etymology
The term comes from the French ''ragoûter'', meaning: "to revive the taste".
Preparation
The basic method of preparation involves slow cooking over a low heat. The main ingredients ...
made with
poultry
Poultry () are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, ...
giblets and possibly the head, feet and wing tips,
[''Unmentionable Cuisine'', Calvin W. Schwabe, p. 220] traditionally linked to the
Béarn and
Languedoc
The Province of Languedoc (; , ; oc, Lengadòc ) is a former province of France.
Most of its territory is now contained in the modern-day region of Occitanie in Southern France. Its capital city was Toulouse. It had an area of approximately ...
regions of southern
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans. Its metropolitan area ...
.
References
External links
Alicot recipe
French cuisine
Occitan cuisine
Spanish soups and stews
Chicken soups
Offal dishes
Stock (food)
{{france-cuisine-stub