Coquatrix Rôti

Coquatrix Rôti (Roast Cockatrice)

Background: The Coquatrix Rôti or “Roast Cockatrice”, despites its elegance is a relatively new dish to Gaul. Before the invention of Persean Tonic, the consumption of any animal capable of calcification was considered too dangerous. Whereas previously, Cockatrice was seen as the scourge of farmers, now it was considered an extravagant bird fit for kings and nobles alike. The cooking process of Cockatrice took a great amount of experimentation often resulting in slews in calcified peasants. The brining process is essential in neutralizing any remaining poison that might be remaining in the Cockatrice. Despite additional care being taken, nobles die each year from calcification due to the improper preparation of Cockatrice. The meat has been described as similar to Aethiopian Ostrich or Peacock with a unique gamy flavor. 

An Adult Male Cockatrice

Brine Ingredients:

    • 3 Liters of Vegetable Broth

    • 240 Grams of Sea Salt

    • 3 Liters of Ice Water

    • 45 Grams of Moly

    • 45 Grams of Rue

    • 235 Milliliters of Ichneumon/Aegyptian Mongoose Blood

    • 15 Grams of Rosemary

    • 15 Grams of Sage

    • 15 Grams of Savory

    • 15 Grams of Thyme

Dish Ingredients:

    • 1 Cockatrice (roughly 20 Kilograms)

    • 3 Oranges

    • 3 Lemons

    • 3 Onions

    • 12 Rosemary Sprigs

    • 12 Sage Sprigs

    • 12 Savory Sprigs

    • 150 Grams of Butter

    • 30 Grams of Herbes d'Occitanie

    • 30 Milliliters of Olive Oil

    • 15 Grams of Salt

    • 15 Grams of Pepper

    • 3 Liters of Pheasant Broth 

    • 155 Grams of Flour

Cockatrice Brine Instructions:

    1. In a large pot mix the vegetable broth, sea salt, rosemary, sage, savory, thyme, moly, rue,     and Ichneumon/Aegyptian Mongoose Blood. No substitutions can be made for the Moly,           Rue, and Ichneumon/Aegyptian Mongoose Blood which are integral for the detoxication of        the Cockatrice.

    2. Bring the brine to a boil while stirring. If the blood forms any clots break them up with a        spoon. 

    3. Once boiling, remove from heat and let cool.

    4. Once the broth is cool, stir in the ice water. 

    5. Wash your Cockatrice, cut off the wings and tail and remove the innards. 

    6. Place the Cockatrice into the brine. 

    7. Let sit for 24 hours. 

Dish Instructions: 

    1. Remove the brined cockatrice from the brine. Feed a small portion of flesh to a mouse, if     the mouse calcifies the carcass is still poisonous and must be discarded. 

    2. Cut the lemons, oranges, and onions into wedges.

    3. Insert the wedges and 4 sprigs of each fresh herb into the Cockatrice. 

    4. Tie the legs together. 

    5. Stir 60 Grams of Butter, the Herbes d'Occitanie, oil and the salt and pepper into a               pan. 

    6. Heat the pan until the butter has melted.

    7. Rub the mixture all over the Cockatrice. 

    8. Let stand for one hour.

    9. Roast the Cockatrice for 30 minutes. 

    10. Pour 1 and 1/2 Liters of broth into the pan with the Cockatrice and add the remaining           sprigs to the pan. 

    11. Roast the Cockatrice for one hour. Then pour 1 and 1/2 more Liters of broth into the            pan. 

    12. Continue to roast the Cockatrice for another hour basting the Cockatrice occasionally         with juices from the pan. 

    13. Remove from the oven and let sit for 30 minutes. 

    14. To prepare the sauce, strain the juices from the roasting pan, discard any solids and           skim off anything that floats to the surface. 

    15. Add 475 Milliliters of Pheasant Broth to the juices. 

    16. Melt the remaining butter in a pan and gradually whisk in the flour for 15 minutes. 

    17. Season with salt and pepper and serve over the Cockatrice.