An alicot is a stew or

ragout Ragout (French ''ragoût''; ) is a main dish stew. Etymology The term comes from the French ''ragoûter'', meaning: "to revive the taste". Preparation The basic method of preparation involves slow cooking over a low heat. The main ingredients ...

made with

poultry Poultry () are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quail ...

giblets and possibly the head, feet and wing tips,''Unmentionable Cuisine'', Calvin W. Schwabe, p. 220 traditionally linked to the

Béarn The Béarn (; ; oc, Bearn or ''Biarn''; eu, Bearno or ''Biarno''; or ''Bearnia'') is one of the traditional provinces of France, located in the Pyrenees mountains and in the plain at their feet, in southwest France. Along with the three B ...

and

Languedoc The Province of Languedoc (; , ; oc, Lengadòc ) is a former province of France. Most of its territory is now contained in the modern-day region of Occitanie in Southern France. Its capital city was Toulouse. It had an area of approximatel ...

regions of southern

France France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans. Its metropolitan ar ...

References

External links

Alicot recipe
French cuisine Occitan cuisine Spanish soups and stews Chicken soups Offal dishes Stock (food) {{france-cuisine-stub