This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.Find sources: "Alicot" – news · newspapers · books · scholar · JSTOR (March 2013) (Learn how and when to remove this template message)
Alicot
TypeStew
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.

References

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