{"id":512,"date":"2008-10-11T18:55:19","date_gmt":"2008-10-11T16:55:19","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=512"},"modified":"2008-10-11T18:55:19","modified_gmt":"2008-10-11T16:55:19","slug":"coq-a-la-biere-3","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/11\/coq-a-la-biere-3\/","title":{"rendered":"Coq \u00e0 la bi\u00e8re,"},"content":{"rendered":"<div class=\"mceTemp\">\n<dl id=\"attachment_513\" class=\"wp-caption alignleft\" style=\"width: 310px;\">\n<dt class=\"wp-caption-dt\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/coq-a-la-biere-199-du-guide-de-pierrette5.jpg\" rel=\"lightbox[512]\"><img loading=\"lazy\" class=\"size-medium wp-image-513\" title=\"coq-a-la-biere-199-du-guide-de-pierrette5\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/coq-a-la-biere-199-du-guide-de-pierrette5-300x271.jpg\" alt=\"coq-a-la-biere-n\u00b0 199-du-guide-de-pierrette\" width=\"300\" height=\"271\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/coq-a-la-biere-199-du-guide-de-pierrette5-300x271.jpg 300w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/coq-a-la-biere-199-du-guide-de-pierrette5.jpg 309w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/dt>\n<dd class=\"wp-caption-dd\">coq-a-la-biere-n\u00b0 199-du-guide-de-pierrette<\/dd>\n<\/dl>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>Recette du coq \u00e0 la bi\u00e8re, recette typique de la r\u00e9gion du nord, recette traditionnelle, avec le waterzoo\u00ef de poulet, la tarte au sucre. Sp\u00e9cialit\u00e9s fran\u00e7aises.<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>Pour r\u00e9aliser cette recette , comptez 20 minutes, et 2 h 40 de cuisson.<\/p><\/div>\n<div class=\"mceTemp\"><strong>INGREDIENTS :\u00a0pour 6 personnes<\/strong><\/div>\n<div class=\"mceTemp\"><strong><\/strong><\/div>\n<div class=\"mceTemp\">1.5 kg de coq en morceaux,<\/div>\n<div class=\"mceTemp\">300 gr de lard fum\u00e9,<\/div>\n<div class=\"mceTemp\">80 gr de foies de volaille,<\/div>\n<div class=\"mceTemp\">2 tranche de jambon cru,<\/div>\n<div class=\"mceTemp\">1 litre de bi\u00e8re du nord de la France,<\/div>\n<div class=\"mceTemp\">1 oignon,<\/div>\n<div class=\"mceTemp\">1 bouquet garni,<\/div>\n<div class=\"mceTemp\">5 cl d&rsquo;huile,<\/div>\n<div class=\"mceTemp\">\u00a050 g de farine,<\/div>\n<div class=\"mceTemp\">6 tranches de pain,<\/div>\n<div class=\"mceTemp\">sel, poivre.<\/div>\n<div class=\"mceTemp\"><strong><\/strong><\/div>\n<div class=\"mceTemp\"><strong>PREPARATION <\/strong>:<\/div>\n<div class=\"mceTemp\">Epluchez et hachez l&rsquo;oignon.<\/div>\n<div class=\"mceTemp\">D\u00e9taillez le lard en petits morceaux.<\/div>\n<div class=\"mceTemp\">Chauffez l&rsquo;huile dans une cocotte, saisissez les morceaux de coq et laissez-les-colorer 10 minutes.<\/div>\n<div class=\"mceTemp\">Ajoutez l&rsquo;oignon, le lard, le bouquet garni et la farine.<\/div>\n<div class=\"mceTemp\">Remuez les morceaux de coq pour les enrober de farine et mouillez avec la bi\u00e8re. Salez, poivrez, laissez cuire 2 h 30 \u00e0 feu doux.<\/div>\n<div class=\"mceTemp\">Hachez les foies de volaille avec les tranches de jambon cru.<\/div>\n<div class=\"mceTemp\">20 minutes avant la fin de la cuisson du coq, versez ce m\u00e9lange dans la cocotte et remuez.<\/div>\n<div class=\"mceTemp\">Faites griller les tranches de pain et mettez-les dans un grand plat de service.<\/div>\n<div class=\"mceTemp\">Egouttez les morceaux de coq sur les tranches de pain, rectifiez<\/div>\n<div class=\"mceTemp\">l&rsquo;assaisonnement et nappez le coq et le pain de la sauce de cuisson.<\/div>\n<div class=\"mceTemp\">Servez tr\u00e8s chaud avec des pommes de terre vapeur ou des frites.<\/div>\n<div class=\"mceTemp\">Bon app\u00e9tit.<\/div>\n","protected":false},"excerpt":{"rendered":"<p>coq-a-la-biere-n\u00b0 199-du-guide-de-pierrette \u00a0 \u00a0 Recette du coq \u00e0 la bi\u00e8re, recette typique de la r\u00e9gion du nord, recette traditionnelle, avec le waterzoo\u00ef de poulet, la tarte au sucre. Sp\u00e9cialit\u00e9s fran\u00e7aises. \u00a0 \u00a0 \u00a0 \u00a0 Pour r\u00e9aliser cette recette , comptez 20 minutes, et 2 h 40 de cuisson. INGREDIENTS :\u00a0pour 6 personnes 1.5 kg de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[12,4],"tags":[636,40],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/512"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=512"}],"version-history":[{"count":5,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/512\/revisions"}],"predecessor-version":[{"id":1581,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/512\/revisions\/1581"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=512"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=512"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=512"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}