In autumn, when on the farm , we select. And we let young cockerels eat meat, and sometimes we write off old ones. But the meat of the cockerels is tough, and not at all fatty, not like that of chicken, so the first courses and broth from it will not turn out to be rich. This means that it must either be stewed or baked. So the challenge is how to cook a rooster so that it turns out to be soft and tasty at the same time. Rooster meat is tough and completely fat-free, so you only need to cook it with sauces or stew in sour cream. Culinary experts have always tried to come up with a recipe to make meat soft and tender. One way to cook soft meat is to stew or cook it for a long time.

Vinegar is excellent for softening meat, soy sauce and other sour condiments. Therefore, before cooking the rooster, it must be marinated. If the males are young, they can be cooked at once for 2-3. For vinegar marinade per liter table vinegar take - 1 tablespoon of sugar, 20g of salt, Bay leaf, black peppercorns, carrots, parsley root.

Cut the vegetables and add to the vinegar, boil the marinade, cool and pour over the rooster carcass. Soak in the marinade for 3-4 hours in a cool place.

Then remove the carcass from the marinade, coat with mayonnaise or butter, tie the legs, carefully put on a baking sheet. Put in the oven and bake, pouring over the resulting juice. When the carcass is browned, the rooster is ready. Serve it whole or chop it into portions.

But you can use wine as a marinade, such meat will be both soft and aromatic. Anything is suitable for cooking. Home wine... Of course, it's better to take red.

Prepare the rooster carcass, put it whole in a saucepan or brazier and pour over the wine. Add spices, salt and sugar, garlic, coarsely chopped onion, fresh mushrooms... Soak in wine for 2-3 hours in the cold. Then put on a baking sheet and cover with foil and bake for 30-40 minutes. After this time, remove the foil, cover the rooster with pickled mushrooms and continue to bake. Bake the rooster until golden brown, pouring juice from a baking sheet.

Serve with pickled apples and pickled corn.

Did you like the question?

There is such a recipe “-11” it applies to both the chicken and the rooster. Any bird can be baked. Pour oil on a baking sheet, take a pack of salt, pour everything, and evenly over the entire surface so that there are no slides. We lay down the meat. And in the oven, bake. By the way, there is no need to be afraid that it will be oversalted. On the contrary, you get juicy meat and a crispy crust. And he will take as much salt as needed. I have been reading this recipe for a long time, but somehow did not dare to cook it because of such an amount of salt - 4 years ago Very good meat turns out to be rare. I didn't believe it myself. - 4 years ago Interesting, but I always make a chicken on a bottle. - 4 years ago But why butter with salt? In the first minutes, the salt does not burn, and then fat and water from the meat will go. - 4 years ago Yeah, I also kind of read about salt without oil in the recipe. - 4 years ago

In France, the “Rooster in Wine” dish is widespread. The addition of wine during cooking softens the poultry and enhances the flavor of the dish. There are many recipes on culinary sites. And if the rooster is old, then the main thing is long-term cooking. But the broth is awesome, although the meat remains sinewy.

My dad cooks jellied meat out of a rooster. It hardens very well, even without gelatin. In general, the rooster is tough, so that it can be simply fried or baked. Yes, jellied meat is super! - 4 years ago

Cut a rooster (even an old one) into pieces and fry them together with garlic until a yellow crust appears, and only then transfer it to a saucepan (or a cauldron, I did it in a cauldron) with a thick bottom, pour a glass of wine of any spice, lavrushka and pour water to the meat was hiding. Cook for at least three hours, an hour before cooking, you can add chopped tomato or tomato paste. And in the oil that the rooster was fried, fry the coarsely chopped onions and pour this fat into the pan with the rooster. Before serving, you can sprinkle with grated cheese or your favorite sauce. In principle, any bird is prepared this way, only the cooking time is shorter, but so that the rooster is not tough 3 hours of cooking at least. As a side dish, I do mashed potatoes... And how does it taste, not tough? - 4 years ago, no Masha is not tough, but you can't compare with a young chicken, of course, here the very trick is that you fry it raw until crusty, and then cook it for a long time, if you've ever eaten wild ducks or wild geese, it looks like. - 4 years ago I ate wild pheasants, but whether they were cooked correctly, that's the question. - 4 years ago

The rooster is very tough. Therefore, I personally always use two options. 1. Roasted rooster. But it is better to boil the rooster first. An hour somewhere. It is in pieces. Entirely longer. Then coat the rooster with a mixture of mayonnaise, mild adjika and garlic and bake until tender. 2. You can cook jellied meat.

Do this, cut it into pieces - legs, wings, brisket and other parts separately, soak it in water with vinegar or lemon, then marinate it as you marinate a kebab and bake it in foil or a plastic sleeve.

Cooking a rooster can be delicious. In the presence of enough roosters in our household, we stew them in the oven. The main thing is that the rooster does not need to be kept for many years, otherwise the meat will really be tough. A young rooster is as tasty as a chicken. Before putting in the oven, the rooster should be grated with salt, spices and allowed to saturate a little. Then wrap well with food foil and put to simmer. This process will take at least 1.5 hours. To be golden brown, you need to unfold the foil and fry a little at the end. Thank you, it's very simple. - 2 years ago

You can cook a rooster in any way, as you please: bake in the oven, stew and make a roast or sauce, pilaf with rooster meat. Even if the cockerel is no longer from a very young rooster, baking in the oven still turns out to be very tasty and make the meat soft enough. To do this, keep it in the oven for a long time and constantly turn it over, from time to time, from one barrel to another, pouring it with melted fat, keep it for 2 hours or more so that it is rosy on all sides! At first, the fire should be large for the first 5 - 10 minutes and melt the fat a little, and then we make the light medium and small and forget about the rooster in the oven, let it cook there. At the end, you can put quarters of potatoes around the carcass and serve with it. If you like, you can put rice in half with liver inside the carcass, just buckwheat with mushrooms, whole citrus, etc., depending on your preferences. To stew the rooster meat on the hotplate, cut the carcass into portioned pieces and fry until golden brown, and then simmer together with the onion. Add water if it evaporates, but the meat is still harsh. So we cook for 1.5 - 2 hours. At the end, let the water evaporate and fry the meat again with the addition of a small amount of oil, onions, carrots, then put bay leaves and allspice peas, rice or buckwheat cereals, any other, pour a little more water and simmer under closed lid until the cereal is ready and moisture is absorbed. At the end you can add tomato paste or sprinkle with herbs. You can also add dried fruits at the end. We do the same not with cereals, but with potatoes, cutting them into pieces. You can also cook rooster meat with mushrooms and potatoes. You can also take half-cooked rooster meat from the pan and place with onions on the bottom of the pots, put potatoes and any other vegetables to taste, sprinkle with pepper and cook further in the oven. Separately, you can cook a rooster in wine - very aromatic and delicious, or marinate meat in wine (vinegar) in advance and cook in the oven, in a pan or grill. Or remove the meat from the bones, twist it in a meat grinder and make a casserole or cutlets from this minced meat. Rooster meat is marinated in wine with vegetables (onions, carrots) and garlic, parsley and left for a day. The next day, rooster meat is fried, then poured with brandy and sealed. Bacon and mushrooms are also fried, vegetables are added, and the marinade is mixed with broth and flour. Next, vegetables with mushrooms and bacon are added to the rooster meat, poured with broth with flour and stewed for 2.5 - 3 hours.

The cockerel can be cooked very tasty with apples and potatoes in foil or in special mica. Previously, for several hours, I coat the cockerel carcass with mayonnaise with salt and spices to taste. So it will infuse and soak. Then I cut potatoes (peeled) and apples into cubes (3-4 apples per 1 kg of potatoes). I put all this in a bag or foil and on a dish. I bake in the oven at 200 degrees for 2-2.5 hours. 20 minutes before turning off, I open the top to get golden crust.

The rooster has less fat, and, accordingly, the meat will be tastier. I like it so much in foil when it is baked in the oven with caraway seeds, pepper and salt, you can add seasoning to taste, but I refrain. Subject the main meat to high temperature several times so that the meat melts into fat and falls off the bone.

Indeed, in a rooster, like in a goose, the meat will turn out to be very tough, if it is not first subjected to special processing. Once upon a time I was advised one way, thanks to it, the meat turns out to be juicy and soft. I have been using it for many years and will gladly share it. So, the rooster needs to be washed, gutted, wiped dry, rubbed inside and out with salt and spices (whatever you like) and placed in the oven for 5-6 hours at a temperature of 70 degrees. During this time, it will be marinated, salted. If there is excess fat, it will drain onto a baking sheet (you can then fry on it). After 5 hours, take out the rooster, stuff it with apples and prunes and cook as usual. It turns out just a miracle, what a delicious dish.

How to cook a rooster deliciously?
The meat is tough, how should it be cooked? - answers to any questions on the otvet.qip.ru service

Source: otvet.qip.ru

Well, yummy, given stewed rooster with sour cream... And in addition, if we consider that the multicooker helps to cook this dish, then by and large it makes the soul warm 🙂

Roosters at the moment in stores are a luxury, based on this, another one is added to this yummy nice bonus: you are more likely to cook in a slow cooker domestic rooster, which means that it will be more nutritious than industrial poultry. For true connoisseurs meat dishes will love the stewed cock! The recipe is quite simple, despite the fact that it may seem overwhelming to beginners in cooking. Repeat after us, and you will have everything!

Rooster - 1 carcass
Carrots - 1 pc. medium size
Yellow onion - 1 pc. medium size
Sour cream - 2 tablespoons
Salt, spices - to taste
Oil and little water

1. Cooking poultry dishes begins according to the same principle: you need to cut the carcass into pieces. We have a large cockerel, but some parts are still better to send to the soup than to stew (there is not much meat in them). These are the neck, wings and ribs. It goes without saying that among gourmets there are also connoisseurs of stewed wings, but in our family, stewing seeds did not take root. Based on this, we will send to stew only chicken legs, drumsticks, four pieces of brisket, 2-3 pieces of back.

2. Pour a little oil at the bottom of the multicooker bowl. In fact, some housewives cook in a multicooker without fat, but if you are afraid to damage the bowl coating (and what if the dish is hopelessly burning), at first it is better to add butter easily. Pour salt and spices (at least chopped dark pepper) into a small plate and mix them with your finger. Wipe off the pieces of cockerel with these spices and place them on the bottom of the multicooker. But you do not need to lay out all the pieces right away, but 4-5 pieces.

3. Cut the onion into rings or half rings. Spread half of the chopped onion on top of the bird.

4. Peel the carrots, grate them on a large grater and put half of them in a slow cooker. Then put the rest of the rooster pieces in a bowl, again cover them with onions and carrots. Add a little water (no more than a cup) to the bowl and cover with a lid. Set the Stew mode to 1:00.

5. At the time when the timer will show 5 min. before completing the preparation, open the multicooker and add sour cream to the dish. Stir the contents of the bowl so that the sour cream dissolves into the liquid and turns into a sauce. Put the lid back on and wait for the finish signal!

That's all! Stewed rooster ready! The recipe was simple, right? If you want to make this dish more dietary, do not add sour cream to it. And in addition, remove the skin from the pieces of the rooster so that the dish is less greasy. Bon Appetit!

If Domestic bird you liked it, look for an Indo-woman in the markets and cook it according to our recipe - you will not regret it!

How to cook a pet rooster
How to cook a homemade rooster Well, yummy, this stewed rooster with sour cream. And in addition, if we consider that the multicooker helps to cook this dish, then by and large

Source: cyberviewdvr.ru

Rooster in greek

small rooster - 1 pc. (one and a half kilos)
vegetable oil - 1 cup
potatoes - also one and a half kilos
butter- 2-3 tbsp.
onions (finely chopped) - 2 pcs.
white dry wine- half a glass of glass
salt, pepper - to taste
cinnamon, cloves to taste.

Pluck the rooster, gut, wash and cut it into pieces.

dry a little, roll the rooster pieces in flour.

Put butter in a skillet and fry.

then pour vegetable oil into a saucepan, put onions and spices, put pieces of rooster and, when they are still a little fried, pour wine.

then add some water and leave to boil for about 15 minutes.

Rooster in wine

Rooster
Butter - 2 tablespoons l.
Vegetable oil - 1 tbsp. l.
Lard - 100 g
Champignons - 150 g
Cognac - 100 g
Bow - 8 pcs.
Red wine - 1 bottle
Flour - 1 tbsp. l.
Thyme - 2-3 branches
Bay leaf - 1 pc.
Garlic - 1 clove
Salt
Pepper

How to cook "Rooster in Wine":
Fry the poultry in a pan in a mass of vegetable and butter.
Put the peeled and thinly sliced ​​onion in the duck, along with the mushrooms and slices of bacon.
Add oil, bay leaves, thyme, chopped garlic, salt and pepper.
Return the rooster to the container with mushrooms and spices, fill it with red wine and leave to simmer over low heat for an hour or two.
The trick: before adding wine, pour two tablespoons of brandy over the bird and let it warm up.
Bon Appetit!

Rooster in mushrooms

For cooking we need:
Rooster
Large champignons
Carrot
Onion
Garlic
Chicken broth
Spices to taste

How to cook "Rooster in mushrooms":
Rub the cock with salt, inside and out, and peel the onion and garlic. Cut the onion lengthwise into quarters and put it together with the garlic cloves inside the cockerel. Heat the oven to 220 degrees. Place the bird in a sized mold, greased minimum amount sunflower oil, top with the remaining onions and garlic and, in the brass send the cabinet. When an hour has passed, peel the carrots, cut them lengthwise into four parts and place around the cockerel, sprinkle it with spices and turn it over to the other side. After another hour, add the peeled and coarsely chopped champignons and pour over the broth and bake until tender. P.S. If the poultry is not poultry, then the roasting process takes much less time. And do not forget to water it with your own juice during the entire stay of the rooster in the oven.
Bon Appetit!

Rooster soup

For cooking we need:
Rooster
Vermicelli
Onion
Celery stalk
Sprig of rosemary
Several bay leaves
Salt

How to make Rooster Soup:
Put a rooster chopped into pieces in a saucepan, pour 2.5 liters of water.
Bring to a boil and remove the foam with a slotted spoon.
Then add the coarsely chopped onion, celery, rosemary, bay leaf and salt.
Simmer for about an hour or more, until the meat is tender.
Then remove the meat from the broth. And strain the broth.
Return the strained, clean broth to the pan. Bring to a boil and add the vermicelli. Cook for about 8-10 minutes.
When serving, place a couple of pieces of meat in each bowl of soup.
Bon Appetit!

Viennese roasted rooster

1 rooster,
salt,
flour,
1 egg,
breadcrumbs,
frying fat
lemon slices and a few parsley sprigs.

Divide the rooster into 4 parts, rub with salt, roll in flour, egg and breadcrumbs and fry in boiling fat on both sides until golden brown. Fry for about 15 minutes. Then dry well and garnish on green salad leaves with potatoes. There will be about 4 servings.

I love themes about delicious 🙂

Soon New Year! There is such a recipe Rooster French, but he is dreary, in the sense not in a hurry

Ingredients:
Rooster
3 tbsp. spoons olive oil
2 tbsp. tablespoons of butter
3 tbsp. tablespoons of tomato
300 g of mushrooms (preferably champignons)
5-6 peeled tomatoes
The French pay special attention to the choice of bird - the rooster must have a large comb. This suggests that the bird is no longer young, but it is this kind of meat that is suitable for a rooster in wine.

Marinade:
2 liters of tart red wine
400 g uncooked smoked bacon
300 g carrots
300 g white onions
Leek
Several young celery stalks
2 parsley roots
3 thyme leaves
3 bay leaves
Carnation
Black pepper (peas)
Salt to taste

Preparation:
- First, let's prepare the marinade. To do this, pour wine into a large container and dip chopped bacon into it, onion, carrots, black pepper, some salt and cloves. Wrap the parsley root, celery, thyme and bay leaf in a leek leaf and tie the bundle with a thread. We dip this fragrant roll in the marinade.

- Thoroughly rinse the bird. We remove the paws and head, after which we divide the carcass into 12 parts. Dip the pieces into the marinade. Add one spoonful of olive oil to the marinade and put the rooster in a cold place for 24 hours.

- After a day, remove the marinated meat from the marinade. Do not be alarmed that meat of blue color- it should be so! Strain the marinade - leave the bacon, onions, carrots and spices in a saucepan.

- Combine olive oil and butter in a large skillet. Heat the pan and fry the rooster in it until golden brown. Put the meat in a saucepan, and fry the bacon, onions and carrots from the marinade in a pan. After 7 minutes, add chopped mushrooms to the bacon with vegetables, and then tomato paste. Mix thoroughly and let warm up over the fire.

- Put the vegetables and bacon in a saucepan with meat, add mashed tomatoes, spiced rolls and tomato paste. Pour all this with marinade and mix.
The original recipe calls for adding a rooster's blood to the dish. To do this, collect the bird's blood immediately after decapitation and add it to the dish before stewing. But, if you wish, you can skip this point.

- Then we put the pan without a lid on the fire and bring it all to a boil. Remove the foam and lower the temperature. Cover the pan with a lid and simmer for about 3 hours. 30 minutes before readiness, dip the potatoes, cut into large pieces, into a saucepan.

- Put the meat and potatoes on a dish, pour over the sauce - and finally everything is ready!

What to cook from a young cockerel
What to cook from a young cockerel

Source: www.12sotok.spb.ru

How to cook a rooster in the oven? Delicious. ... (country rooster)

Come in and chat - you won't be bored!

Roosters have tough and dry meat. A wonderful jellied meat is cooked from them and the broth is simply excellent, rich and aromatic (it takes a long time to cook). But if the rooster is not quite old, then you can try (and before that, be sure to marinate), but tender and juicy meat will still not work.

in the oven will not work. at the village roosters tough meat... and tasteless. ... but it turns out very delicious broth... ... Well, what kind of soup you want ... but it's better to cook noodles

sorry for the rooster at all.

Poultry is like a tree! You need to marinate it for a day and a half, then something will turn out.

How to cook a rooster in the oven
You will need:
rooster - 1 piece;
3-4 onions;
carrots 1-2 pcs;
porcini mushrooms - 250 g;
sunflower oil;
salt.
For the marinade:
dry wine - 3 tbsp;
grape vinegar - 50 ml;
onions - 1-2 pcs;
garlic - 2-3 cloves;
rosemary;
Bay leaf;
salt.

Instructions:
1
First, take the rooster out of the freezer and let it thaw well. In order to speed up this process, put it in water. It is best if it is slightly warm or room temperature... After that, rinse it well several times in running water.

2
Now the rooster needs to be pickled. To do this, prepare a special marinade. Take a saucepan and pour dry wine into it along with grape vinegar... After that, peel the onion and cut it into half rings. Cut the garlic into very small rings or rub on coarse grater... Place the onion and garlic in a saucepan, add rosemary, bay leaf and salt to taste. Now stir everything well and taste the salt. The marinade should be slightly salty, but don't overdo it. Now put the rooster carcass in the marinade saucepan, close the lid and leave for two to three hours. From time to time it will need to be turned over so that it is better saturated with the marinade from all sides.

3
At this time, prepare the filling for the rooster. Large bow cut into five to six pieces and fry it until golden brown, then add coarsely chopped carrots to it. After five minutes, put the porcini mushrooms and fry everything together for another ten to fifteen minutes. Season with salt to taste and turn off the heat.

4
Then take out the carcass and let it dry a little, so that the remnants of the marinade drain from it. After that, stuff the rooster with cooked minced meat, and fix the hole with a wooden skewer. Place it on a prepared baking sheet lined with foil. Wrap the rooster well in it and send it to the preheated oven.

A rustic rooster, especially an old one, is best served cold or soup. Yes, the soup will be simmered for half a day, but the broth will be already sweet, the soup is just medicinal. Or borscht from such a rooster.

Well, for a start, it's still better to stab him, no matter how cruel it may sound, because baking him alive is even more cruel. After that, it is better to pluck, singe, gut and wash. Then cut into large pieces and put in a special package “Maggi juicy chicken”And pour the contents of the second package into it, then shake it slightly, tie it with the supplied wire and put it on a baking sheet in the oven at 200C. After an hour, take out and put on plates. Everything, you can eat and lick your fingers. Bon Appetit.

If you still manage to shove the rooster into the oven, then he will be scared to swear and cry for mercy

How to cook a rooster in the oven? Delicious
How to cook a rooster in the oven? Delicious. ... (village rooster) Come in and chat - it won't be boring! Roosters have tough and dry meat. Beautiful jellied meat is cooked from them and just excellent broth,

The most common bird is chicken. But the rooster has no less tasty meat. I suggest you try this bird in a company with vegetables. Stewed rooster will definitely appeal to real connoisseurs of meat dishes!
Recipe content:

Domesticated roosters are now a luxury. They are rarely sold in stores, so when you manage to get this bird, you want to cook it in some unusual way. From a rooster, you can cook hearty jellied meat or soup, bake in the oven or fry in a pan. All food options are truly festive and will delight you with a wonderful aroma and exquisite taste.

IN this recipe I propose to fry the cockerel, and then stew with vegetables. The set of vegetables can be as different as you like. Fit classic potatoes, or carrots with onions, white or cauliflower, Bell pepper or green beans... All vegetables are good, you just have to choose. I used beets and onions, thanks to which the second dish turned out to be very good: prolonged stewing, made the rooster meat soft and juicy.

Also, I note that this dish can also be festive. It will delight everyone with its wonderful aroma and exquisite taste. Traditional side dish to this food maybe, and boiled potatoes, and spaghetti, and rice. Although if you put more vegetables, then the food will not need to be supplemented at all.

• Caloric content per 100 g - 95 kcal.
• Servings - 2
• Cooking time - 1 hour 50 minutes

Ingredients:

• Rooster legs - 2 pcs. (maybe another part of the bird)
• Onion - 1 pc.
• Beets - 1 pc.
• Garlic - 3 wedges
• Apple cider vinegar - 3 tablespoons
• Tomato paste - 2 tablespoons
• Bay leaf - 2 pcs.
• Salt - 1 tsp or to taste
• Black ground pepper- pinch or to taste
• Vegetable refined oil- for frying

Cooking stewed rooster with vegetables

1. Wash the legs under running water and pat dry with a waffle towel. You can cook them whole, but I preferred to divide them into parts, so they will cook faster. If there are not plucked feathers on the skin, then burn them over the gas burner.

2. Peel the beets, onions and garlic, rinse and cut into strips.

3. Place the frying pan on the stove, pour in refined vegetable oil and heat. When the butter starts to sizzle, add the rooster to the roast. Set the heat to high and cook for about 10 minutes to brown the skin. At the same time, turn the pieces over several times so that they do not burn.

4. Add vegetables to the pan to the roast rooster.

5. Heat medium-high heat and continue to fry food for another 10 minutes to warm up the vegetables.

6. Pour into the pan Apple vinegar, put tomato paste, bay leaf, peppercorns and splash about 50 ml of drinking water.

7. Stir food, bring to a boil, reduce heat to low, cover pan and cook for about 1.5 hours. Season with salt and spices 10 minutes before cooking. Cut the rooster with a sharp knife, if the meat is soft, then it's ready.

On the eve of the onset of the New Year, a rooster is involuntarily remembered, because 2017 will be completely in his power. It turns out that this bird not only knows how to scream in the morning, you can also derive other benefits from it. You can cook from a rooster delicious dishes, but best recipes you will find it right here with us.

Rooster first courses

Traditionally, rooster meat is usually used for first courses. Soups, broths from such meat are very rich and aromatic. For you, we have selected delicious recipes for the first courses from this meat:

# 1. Rooster Soup

Simple and straightforward, and most importantly - delicious recipe you will find on the YouTube video (watch from the 13th minute):

No. 2. Rooster Chorba

This dish is interesting not only for its richness and density, but also for its sour notes of kvass. Watch the full video on YouTube video:

No. 3. Ribollita soup

Rooster dishes include the famous italian soup Ribollita. This is a combination of vegetables, legumes that get special taste and richness, if cooked in rooster broth. The recipe is served on YouTube video:

Second courses: the best rooster recipes

We have selected the following recipes for the second:

# 1. Stuffed rooster in the oven

This meat can make a real masterpiece homemade, which will become the nail of the New Year's, Christmas table. See for yourself by repeating the recipe from the video:

No. 2. "Rooster in wine" in French

This meat pairs wonderfully with red wine, which the French have long understood. Here's a recipe for how delicious meat can be baked with this key ingredient:

No. 3. Rooster in greek

The Greeks also love to cook rooster and also use red wine for this. Watch the video for the full recipe:

No. 4. Rooster in a slow cooker

The recipe is simple: cut the bird into pieces, salt and pepper. Into the lubricated vegetable oil lay out the bowl in layers, part of the meat, onions in half rings, shabby carrots, then again pieces of meat + a cup of water. Set to extinguish for 1 hour. For 5 minutes. until the end, pour sour cream, mix and let the program turn off. The yummy is ready! Do not forget to choose the best one: it will favorably set off the taste of the dish!

Rooster snacks

Aspic can also be made from rooster. The recipe is cold appetizer look at the video:

This meat is easy to love if you find correct instruction for its preparation. Take our recipes into service and be sure that everyone who tastes them will want to crow with pleasure from such dishes. And also read - they can become a great addition for your table!

Much depends on the age of the individual. If the broiler was less than 2 months old, there will be no difference. Outwardly and in taste, the chicken and the cockerel will be identical. But with age, changes begin.

Chicken meat is very tender, but almost tasteless. But for a rooster it is sweetish, so spices must be selected correctly during cooking. They should emphasize the taste, not interrupt it.

There is also a difference in rigidity. Even small children are given a chicken. But rooster fillet is not so easy to chew, even properly cooked.

At the same time, the chicken has more fat. And her skin is much thicker. But in a rooster, it is tough, thin and can have a color from deep yellow to bluish.

And a chicken is also cheaper than a rooster. Therefore, in order not to fall for the tricks of dishonest sellers and not to buy a chicken instead of a rooster, you need to know the main visual differences:

• when choosing a carcass, look inside. The rooster must have testes. They resemble large beans;
• a more intense aroma will come from a rooster carcass than from a chicken;
• there must be spurs on the legs.

On a note!

The most delicious meat is from a rooster up to 10-12 weeks old. It is moderately tender and greasy. But then it gets tougher.

How to cook properly

Cooking a rooster definitely takes longer than a chicken. Poultry is rarely fried. Basically it is stewed, baked, used for cooking rich broths. A traditional dish from a rooster - jellied meat. It not only hardens perfectly, but also turns out to be very tasty even without seasonings and spices. You just need to cook it for at least 8-10 hours. by the way professional chefs jellied meat is prepared using meat from both young and adult individuals.

The rooster can be stewed in a pan or in a slow cooker. Sour cream and cream complement its taste well. You can cook poultry right away with potatoes, carrots and other vegetables.

Rooster broth makes a gorgeous borscht or beshbarmak.

On a note!

Young roosters are not often raised for meat. If you slaughter an aged bird, the meat will still be tough, no matter how much you cook it. Then you can use the broth, and remove the fillets from the bones, grind or very, very finely chop, fry with onions and mix with porridge or pasta.

A lot of questions arise precisely about the preparation of an old rooster. It's not just toughness. After it begins to cover the chickens, the meat acquires bad smell... When choosing a carcass on the market, you may not feel this. But at home everything will become clear. You shouldn't be upset. The carcass must be washed, dried, then generously rubbed with soda inside and out and left to lie down for 20-30 minutes. This will get rid of the smell. Then in cold water add vinegar at the rate of a spoon to half a liter of water. Bring the rooster to a boil over low heat. Drain the water, rinse the carcass, fill with new water and cook until tender. This step will help the meat to become more juicy and tender.

How to stew a domestic rooster

Poultry prepared according to this recipe can be served on festive table... A win-win option. It goes well with potato dishes.

Ingredients:

• medium-sized carcass;
• a glass of wine (preferably table red);
• a tomato;
• 2 onions;
• 3-5 cloves of garlic;
• salt and spices.

How to cook

Wash the bird, drain off excess liquid, wipe the inside with kitchen paper napkins... Slice portioned chunks... Fry in a preheated pan until golden brown. Add whole garlic or cut in half.

Transfer the fried meat to a saucepan with a thick bottom. Add salt and spices (surely lavrushka), wine and water just enough to completely cover the meat.

Simmer over low heat and cover loosely for about two hours. Add tomato slices and cook for about an hour.

On the fat remaining after frying, grind the onion cut into rings or half rings, grind until golden brown. Send to the rest of the ingredients, simmer for another 10-15 minutes.

Serve hot. As soon as it starts to cool, it will become covered with "islands" of fat.

How to cook a homemade rooster in the oven

There is nothing complicated in this recipe. But in order for the rooster to turn out delicious, no tricks are needed. You just need to follow the prescription.

Ingredients:

• medium-sized rooster carcass;
• 2-3 cloves of garlic;
• 2-3 laurel leaves;
• teaspoon vinegar 9%;
• a pinch of paprika and hammerhead black pepper;
• salt to taste.

Cooking method

Wash the rooster, dry it, cut into portions. Place in a deep bowl. Chop the onion into not too thin rings, chop the garlic with a knife. Spread over the surface of the bird. Cover with a mixture of vinegar and water. There should be enough liquid so that it completely covers the meat. Leave the rooster to marinate for at least an hour.

Transfer the pieces to the mold. Put it in an oven preheated to 190 degrees for 10-15 minutes. Pour the remaining marinade over the field and cook for another 40-60 minutes.

The smaller the pieces of meat are, the faster they will bake.

Homemade noodles with rooster

Do you want to spoil your family with delicious rich dish? Then this is exactly the recipe you need. It is not at all difficult to prepare, but it simultaneously plays the role of both the first and second courses.

Ingredients:

• medium-sized carcass of a rooster;
• liters of water;
• 2-3 carrots and onions;
• 2 eggs;
• flour;
• salt;
• 5-6 cloves;
• 10-15 peas;
• 2 leaves of lavrushka.

How to cook

Cut the rooster, wash, put in a saucepan, add water. As soon as the water boils, it is necessary to constantly remove the resulting foam from it.

When it is practically gone, dip one carrot, cut in half or in quarters, and all the onions in the broth. Insert a clove into one. Pour in the pepper. Let everything simmer together for an hour.

After that, you need to remove everything from the broth except the bird, add carrots, cut into circles of medium thickness (for beauty, you can make them curly).

At this time, you need to start cooking noodles. We must say right away that not a single store, even the most expensive one, can replace the home one for taste. It's easy to cook. It is necessary to pour the sifted flour on the table with a slide, make a hole in it, drive eggs into it, add salt. Knead until a thick but rather elastic dough is obtained.

Water cannot be added. It will be easier to knead, but the noodles will not be as tasty and will not hold their shape as well.

Roll out the dough into a layer. Ideally, if the thickness is no more than 2 mm. But the first time it may not come out so subtly. It takes skill. So if it turns out thicker, you just need to boil the noodles a little longer. Sprinkle the rolled layer with flour, roll into a roll and cut with a sharp knife. Sprinkle the "rings" with flour again.

Boil water in a separate saucepan, add salt to it. Pour in the noodles. Cook after boiling for 5-9 minutes, depending on the thickness of the rings. Drain the water, but no need to rinse the noodles. Arrange it on plates, pour with broth, add vegetables and meat.

Rooster in a slow cooker

This recipe can be used to cook poultry meat in the oven or in a pan. But in a multicooker he will have more pleasant taste and a more delicate consistency.

Ingredients:

• small carcass of a young rooster;
• half a liter of water;
• large onion;
• carrot;
• three tablespoons of flour and one volume of paste;
• salt and black hammer pepper;
• some vegetable oil.

Cooking method

Rinse the cock, dry, cut into portions. Mix salt and spices. Spread each piece, roll in flour. Then fry in the "Fry" mode until golden brown. Cut the onion into half rings, put on top of the rooster. Close the lid and cook for about half an hour in the "Stew" mode. After pouring in a glass of water, add the carrots grated on a medium grater. Simmer for half an hour.

Mix the tomato paste and a glass of water, add a spoonful of flour. Pour the rooster, stew until tender. Serve with a side dish of potatoes and gravy.

Rooster in a frying pan

They say that a rooster cannot be cooked deliciously fried. This is said by those who are not familiar with this recipe. There is no need to prepare a side dish for this dish. Mashed potatoes are never a bad thing, though.

Ingredients:

• 1.5 kg. rooster;
• 300 ml. dry red wine;
• 6 small slices of lard;
• 300 gr. champignons (can be replaced with oyster mushroom, but it does not look so attractive);
• shallots - 10 pcs. (can be replaced with regular onions);
• two carrots;
• 3-4 cloves of garlic;
• 2 sprigs of thyme, one leaf of lavrushka;
• ol. oil;
• salt and herbs to taste.

How to cook

Wash the rooster, dry it, cut off the skin. Later, you can make a good rich broth from it.

Cut into portions. Put in a deep bowl. Place onion chopped into rings (half of the total amount), chopped thin straw carrots, pour in wine, add thyme and lavrushka. Leave for a day.

The rooster will marinate better if you wrap the container in cling film.

Then heat the oil in a frying pan. Fry pieces of meat on both sides. Put in a saucepan. On the same fat, grind the finely chopped remaining onions and carrots, when they are almost ready, add chopped cloves of garlic to them, grind everything together for 2-3 minutes, send them to the meat.

Strain the marinade so that only the liquid remains. Pour it over the meat with vegetables. Simmer for 1.5 hours. Fry the mushrooms cut into wedges with the addition of finely chopped bacon. Add this mixture to a saucepan 20 minutes before the end of the specified time. Sprinkle with fresh herbs when serving.

Be sure to cook a rooster. Now you know how to choose it, what to make it soft and juicy, and how best to cook it.

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