Alicot

An alicot, otherwise known as an alicuit or ragout d'abattis is a southern French stew made of the cheapest parts of poultry, slowly simmered.

Etymology and origin
The first two forms of the name derive from ali, ailes – wings and cuit, cuites – cooked. Variants are alycot and alycuit. The third form, ragout d'abattis, means giblet stew.

The dish is associated with the southern French region of Occitania: Larousse Gastronomique classifies the dish as Languedoc cuisine. It is also associated with the Aveyron department of the region, and other areas in the south-west of France.

Content
The main ingredients are usually the heads, feet, wing tips, gizzards, and giblets of poultry – variously chicken, duck, geese or turkey. White wine, onions, tomatoes, garlic and diced bacon are included in most recipes, but there are variants: Elizabeth David gives a recipe in which the poultry content is confined to the giblets; salt port or gammon is added; and another authority includes cèpes and chestnuts. Oher recipes call variously for poultry stock, flour, carrots, turnips and various spices including cloves, cinnamon and nutmeg.

The ingredients are gently simmered, usually for two to three hours. The finished dish is typically served with white haricot beans, potatoes, or rice.