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Type Stew
Place of origin France
Region or state Béarn and Languedoc
Main ingredients Poultry giblets
Cookbook: Alicot  Media: Alicot

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 by Calvin W. Schwabe, page 220

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