Cup of Yum
1. Flambé the pieces of rooster to remove any lingering fluff.

Marinade (to be prepared the day before)

1. Mix all the ingredients needed for the marinade in a bowl and add all the pieces of rooster except the carcass and the fat.
2. Leave to marinate in the fridge for 12 hours.

Poultry stock

1. In a Dutch oven (or cast iron pot), heat 2 tablespoons (30 g) of butter over medium heat and brown the carcass as well as the excess fat and skins.
2. Brown well for a few minutes, then cover with water.
3. Add the bouquet garni and, over medium to high heat, reduce the stock to half.
4. Using a cheesecloth, strain the broth well.
5. Pour it into a glass container and let it cool, then cover it and keep it in the fridge for 8 hours.

Cooking of the rooster

1. Take the rooster pieces out of the refrigerator and remove them from their marinade.
2. Reserve the marinade.
3. Using a cloth, dry the rooster pieces well.
4. Heat a large cast iron pot and sauté the diced bacon bits until golden brown.
5. Remove the pan from the heat, remove all the diced bacon bits and set them aside.
6. Place the pot over medium heat and brown the pieces of rooster skin side down in the fat from the bacon bits. If there is not enough fat, add 1 to 2 tablespoons (20 g) of butter if necessary.
7. Once the rooster pieces are golden brown, remove them from the pan and in the same fat, sauté the onions and 4 minced garlic cloves, stirring constantly, until golden brown.
8. Put the pieces of rooster back in the pot and immediately deglaze with cognac, and flambé everything.
9. Add the marinade liquid to the reserved wine, and add the reserved chicken stock until the pieces of rooster are covered.
10. Add the rest of the garlic cloves, unpeeled.
11. Cover and bring to a boil over medium to high heat.
12. As soon as it boils again, lower the heat and simmer over low heat for about 1 hour 30 minutes.
13. Uncover the pot and simmer again over low heat for 30 minutes to reduce the sauce.
14. During cooking, check the liquid level often and, if necessary, add the remaining chicken stock or, failing that, add boiling water.

Sauces and garnishes

1. After 2 hours of cooking, preheat the oven to 350 F (180°C), and place the pieces of rooster in a large baking dish (reserve the sauce).
2. Bake the pieces of rooster and roast them for 35 minutes or until the skin is crispy.
3. Meanwhile, in the pot, add the carrots, pearl onions, veal stock and dark chocolate.
4. Cover and cook over low to medium heat for 10 minutes.
5. Remove the lid and, stirring frequently, reduce over medium heat for 30 minutes or until the sauce is smooth.
6. Shortly before the end of cooking, in a frying pan, heat 1 tablespoon (15 g) of butter over high heat and sauté the mushrooms for a few minutes, stirring constantly.
7. Add the mushrooms and the diced bacon to the pan.
8. Season with salt and pepper.
9. Remove the coq au vin from the oven and add them to the pot.
10. Cook for 2 minutes.