We won’t actually be slaying the birds at the market (don’t fret, parents), but we’ll give you tips on how to do it and show you what to do next – plucking, gutting and cleaning the carcass, ready for the pot – with some rooster cooking advice (they’re different to chooks).
Stuart Addison of Tasman Quartermasters has prepared a traditional Coq au Vin dish for folks to try. He’s been researching far and wide for the most authentic recipe, incorporating methods used for hundreds of years to tenderise these tough bastards who have fallen out of flavour with the invention of the industrial, flabby and flavourless modern supermarket chook.
Our Coq au Vin will be so delicious, it will hopefully inspire those timid backyard chook owners to do something about their cock problem that’s more resourceful than cutting them loose to fend for themselves.
Why do we do it?
MoMa’s Artistic Director, Kirsha Kaechele, can explain:
“I was mystified to learn of roosters being dumped on the roadside, and even more perplexed by the ‘ethical euthanizing’ responsible rooster owners opt for at the vet. I mean, are these people vegetarians? What happened to a beautiful Coq au Vin?
“I can’t help but be suspicious that the rooster owners are releasing their creatures on the way to Coles, where they will buy gross, factory-farmed chicken.
“The whole thing seemed so weird and outrageous in our foodie state of Tasmania that I had to love it. And the madness presented us with the perfect opportunity to practice our market theme, ‘Eat the Problem‘.
“We have focused on solving ecological problems by eating invasive species – a kind of culinary ecological engineering. We have been dining on the delicacies of sea urchin roe, rabbit and starfish. We even used freeze-dried starfish, a seriously damaging invader, to make Christmas ornaments. But there is no reason we can’t help with the rooster problem as well. So we hope people will continue bringing their roosters to MoMa for us to cook.
“I asked Rose Flynn, a very talented artist, to create the sign and our garden team positioned it at the dumping ground. We then faced the issue of who would do the cooking, which Stu Addison immediately resolved by offering to make a special dish.
“Stu will cook a beautiful Coq au Vin with the Moorilla Pinot Noir - we’ll forego the traditional Burgundy as these are Tasmanian roosters and they deserve to marinate in Tasmanian wine.
“It is a cooking adventure and an elegant way to close the loop on eating sustainably.”
Come out to MONA tomorrow from 11am – 4pm with or without your unwanted roosters, and taste the solution.
Now, what to do about those wascally wabbits…