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Place of originFrance
Region or stateBéarn and Languedoc
Main ingredientsPoultry giblets

An alicot is a stew or ragout made with poultry giblets and possibly the head, feet and wing tips,[1] traditionally linked to the Béarn and Languedoc regions of southern France.


  1. ^ Unmentionable Cuisine, Calvin W. Schwabe, p. 220