Coq au Vin is a legendary recipe in France and beyond. This Golden Cockelet recipe is derived from the cockelet in red wine recipe! Yet in this one I'm using white wine as a marinade and flavor it with some garden fresh green herbs. Made on the BBQ for a golden brown colour! Have a nice meal you BBQ lovers!
Take a Bunsen burner to burn away the little feathers of the cockerel.
Add the wine, juice of a half lemon, dry vermouth and fresh herbs to a vacuum bag and add the cockelets. Let the cockelets marinate for 2 hrs in a vacuum (or 6-8 hours when not in a vacuum).
Remove the cockelets from the marinade and pat dry. Season them with salt and pepper and rub with a green herb flavored oil. Don't forget to do the inside and underneath the skin.
Put the cockelets on an indirect heat source at 110°C/200°F until they reach an internal temperature of 65°C/150°F. In this stage you can add some smokewood (for once I didn't).
Reform your grill so you get a direct fire source at 180°C/350°C. Rub the cockelets again with the flavored oil and put them back on the grill to crisp and colour the skin. The cockelets are done at an internal temperature of 75°C/167°F.