does anyone know where or how to source rooster in the Bay Area, preferably SF? is it at all possible? aside from wanting to someday make a traditional coq au vin, lunar new year is coming and it’s the year of the cock. Instead of making the usual beef based Korean rice cake soup, I wonder how it would taste made from rooster instead.
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Saba in Oakland, maybe?
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it’s listed on their site. thank you!
let us know how that rice turns out.
I mean rice cake soup!
