L’Alicot ou L’Alicuit

Poultry giblet stew

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

At the other end of the spectrum from foie gras and confit is a rustic stew which we first tasted as prepared by Louis Mazières’ old mother one day when their hotel was closed and we were invited to join a family meal. It contains not only the giblets – neck, heart, gizzard – but also the wing tips and even the feet. One recipe includes the head as well but lest anyone be too discouraged, this version comes from the poorest area of the South-West and is not one we have ever ta