The traditional rooster recipe is rooster noodles or chicken soup. Since the rooster itself is quite tough, it is not often fried in its pure form, but the broth from it differs significantly from the usual chicken broth. However, this is not the end of the rooster dishes, this bird is no less original in wine.
It is necessary
-
- Cock
- olive oil
- a glass of wine
- water
- wine vinegar
- carnation
- black pepper
- cinnamon stick
- a tablespoon of sugar
- salt to taste
- a few fresh tomatoes,
- a pair of onions
- 100 grams of cheese.
Instructions
Step 1
The exact origin of this recipe is unknown as it is referred to as both a French and a Greek dish. Before you cook a rooster, you need to gut it and get rid of the feathers. In the case when the bird is purchased in a store, such a hassle does not arise and all that remains is to rinse it under running water. Next, the rooster is cut into portioned pieces, which are fried in vegetable oil until golden brown and brown on all sides. Cutting a bird into pieces is more convenient with special culinary scissors, which can easily cope with the tendons at the junction of the bones of the legs and wings.
Step 2
Then the rooster is laid out in a saucepan with a thick bottom, if there is none, you can use a saucepan. To it is added a glass of dry white wine and water in such an amount that it covers the meat on top. The rooster is cooked in such a sauce with the addition of salt, sugar, spices and a couple of tablespoons of wine vinegar for three hours over very low heat. Cover the saucepan with a lid to keep the sauce from boiling over.
Step 3
In the oil in which the rooster was fried, the onion, cut into large pieces, is stewed. It should become soft, but not mushy. 3-4 chopped and peeled tomatoes are added to it. This mixture is laid out in a saucepan with a stewing rooster one hour before the end of cooking. The duration of stewing is determined by the hardness of the meat, while in 3 hours even the oldest rooster acquires a delicate consistency. This completes the rooster's cooking, it is laid out on a dish, sprinkled with grated cheese on top, and the side dish is poured with the sauce obtained by stewing it.
