Many housewives ask the question - What can be cooked from a domestic rooster? Or how to cook young rooster? Let's first figure out what kind of meat a domestic rooster has. It differs significantly from homemade chicken, firstly, it is harder, but at the same time much more aromatic, it contains more extractive substances inherent in poultry... If you like or have tried game, then the meat of a domestic rooster can be taste attributed to game. But unlike lean meat game, rooster meat wins its more delicate structure and good body fat.

Rooster meat turns out gorgeous, aromatic broths... Young males win in quality, but an adult can be cooked so that you swallow your own tongue. By the way, for those who buy broiler poultry, I will say that you are buying roosters. On a poultry farm, chickens are disposed of as soon as they hatched from an egg, and only roosters are raised, they gain more weight and are larger than chickens, and eat the same. But poultry, which is sold in stores, I do not consider as meat, it is just a substitute for poultry.

A variety of first courses can be prepared on the broth of a homemade rooster, especially chic Ukrainian borsch... The only negative quality of a domesticated rooster is the longer cooking time.

I will tell you how to cook a great stewed homemade rooster in sour cream sauce.

The rooster carcass must be chopped into large pieces, small pieces lose their juiciness.

Roll the chopped pieces well on all sides in flour,

and fry in a pan on all sides until golden brown.

For frying we use vegetable oil, and the pan must be well heated.

While the cockerel is fried, we are in a cauldron or thick-walled saucepan, not enameled, sauté the carrots cut into strips and onion cubes.

Here on this "pillow" of sautéed vegetables and spread our pieces of roasted rooster.Pour boiling water into the cauldron so that it covers the meat and put it on the fire.

After boiling, we make a low fire and go about our business. The meat of young roosters is stewed for about an hour, for adult roosters from 1.5 to 2 hours. When the meat is almost ready, add sour cream, salt and ground bitter pepper and fresh sweet pepper, cut into strips. Bell pepper you can use ice cream.

Simmer for another 10 minutes, and then add finely chopped garlic and herbs.

Let it simmer for 2-3 minutes and our delicacy dish is ready. You can serve any side dish with it, but the most successful will be mashed potatoes.

© Mastercock

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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, 20 g 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. It can be served whole or chopped 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.

All lovers of homemade chicken know: if there is an opportunity, it is better to buy a rooster, not a chicken. The fact is that his meat is noticeably tastier, although it takes longer to cook. So if you haven't tried making rooster dishes yet, it's time to start! The simplest, and at the same time, good recipe, Is a stewed rooster in a tomato. It turns out very fragrant, and even with gravy!

Recipe Information

Cooking method: quenching.

Ingredients:

• rooster - 1 carcass
• tomato paste - 3 tablespoons
• water - 500 ml
• onion - 1 pc.
• carrots - 1 pc.
• vegetable oil for frying
• flour - 3 tablespoons
• black ground pepper or other spices.

Preparation

1. 
   We bought a young cockerel, so the carcass is small and round like a chicken. Nevertheless, if you take the carcass of an adult rooster, it cannot be confused with a chicken: the rooster has longer legs, and all of it is more "angular". To prepare the dish, we wash the bird, pluck it, if necessary. Then we cut into several portions. If you have a large rooster, then to two shins, two thighs and two wings, you can add four more parts of the brisket and two or three parts of the back. We have a small carcass, so we will divide the brisket into only two parts. You may need an instruction manual.
2. Combine salt and ground pepper in a small container. Rub each piece of chicken with this mixture and put it separately on a plate. Then we light a fire, put a frying pan with vegetable oil to heat up. While it is warming up, we roll in portioned pieces of poultry in flour. If you want, instead of flour, you can take breadcrumbs: they will also serve excellently in this matter. We spread the pieces of rooster to fry. We do not fry too much - it is enough to wait for the crust to just “grab”.
3. 
   Cooking a pot for stewing. We take a large pot, pour a little vegetable oil on the bottom. We put it on fire and lay out the fried rooster pieces. After that, we clean the onion and cut it into rings or half rings. Put on top of the rooster pieces. We cover the pan with a lid so that the dish begins to stew.
4. 
   Peel and grate the carrots. Add to the pan.
5. 
   Now pour half of the prepared water into a saucepan, cover with a lid and simmer. Tip: add hot water so that it does not lower the overall temperature of the food.
6. 
   After 20 minutes, when the vegetables are already soft and the rooster is half cooked, you can add the tomato. We spread tomato paste into a deep plate or bowl, pour the rest of the water and stir until a homogeneous liquid. Pour it into a saucepan and mix the contents. We cover the dishes with a lid and continue to stew the rooster until full readiness... In total, the rooster should spend at least an hour in the pan.
7. Stewed rooster in tomato is ready! An excellent side dish to him will become buckwheat or mashed potatoes!
   
   

2014-09-22

Description

Moldovans are cheerful and free people. Their cuisine is delicious and varied. They usually cook from fresh vegetables, meat or fish. "Inya" from a rooster (other) - Moldavian the National dish... "Inya" is served with hominy and sheep cheese. This masterpiece is washed down with homemade red wine. So, for the preparation of "Inyki" from a rooster you will need:

Ingredients

• Domestic rooster - 1 pc.;
• Onion - 2 heads.;
• Tomato (tomato) - 1 large and juicy;
• Green feather onions - 1 large bunch;
• Sorrel - 1 large bunch;
• Dill - 3 branches;
• Homemade dry wine - 100 ml;
• Salt, black pepper;
• Vegetable oil for frying - 70 ml;
• Drinking water - 500 ml.

The process of cooking "Inyki":

Pluck the fresh carcass of the rooster, singe and wash under running water. Cut into medium sized pieces.

Peel and wash onions. Chop it not into thin rings or half rings.

Chop the tomato into small cubes.

Rinse green onions, sorrel and dill and chop randomly.

Pour vegetable oil into a cooking container. It is better to choose a deep container with a thick bottom and walls.

Fry the rooster pieces over maximum heat until golden yellow.

Add all the onions to the meat. Cook at the same temperature for another 3 minutes.

Season with salt and pepper the rooster meat and onions to taste. Cover with water and cover. Simmer over low heat until the meat is completely tender, but does not come off the bone.

Add to stew green onions... Cook for another 3 minutes.

Add sorrel.

Chopped tomatoes and add dill last. Taste for salt. Salt until necessary.

To cook tasty dish, little to know good recipe! How to cook a rooster correctly so that it becomes a decoration on any festive table in your family? The main thing is to choose a quality and fresh product... And of course add a piece of your soul to the dish.

Rooster meat properties

The energy value:

• Proteins - 24.0 g;
• Fat - 18.6 g;
• Carbohydrates - 0 g.
• Calorie content per 100 g is 230 kcal.

Rooster meat has long been used for making jellied meat, broth, borscht. How separate dish it is being prepared recently. The fact is that the meat of this bird is tough, unlike, for example, chicken or turkey. To soften it, you have to long time cook. But, fortunately, with the development of gastronomy, there appeared great amount outputs: seasonings, sauces, pickling.

The meat of this bird contains an invaluable treasure of proteins and amino acids we need. And also it has a rich supply of B vitamins, which are so necessary for our central nervous system, also A and C, which improve our immune system and vision.

Even despite its calorie content, it is considered dietary product due to the ratio of proteins, fats and carbohydrates.

How to choose fresh rooster meat

To sell good cock, producers must follow some rules: the diet of the cockerel must be varied (cereals, cereals, vegetables), the rooster should be chopped at a young age (the older the bird, the harder the meat). Unfortunately, sellers often try to deceive us. A chicken is passed off as a rooster or an old carcass is sold as a young bird.

A few things to look out for when choosing fresh poultry:

• if you feel at least a slight presence of the smell of rotten meat, refuse to buy it;
• a fresh bird has full and shiny eyes, the skin is not slippery and dry;
• the meat should be dense and elastic, if it breaks easily - it is not fresh;
• the color of a young cockerel is white, both in the meat and in the skin;
• in an adult - pink color skin with slight yellowness;
• the old man has bright yellow meat, often cyanotic.

In order to distinguish a chicken from a rooster, it is enough to look at the paws of the bird, in the latter they are much longer, and the body is larger and, as it were, slightly rounded.

What to do if you still bought an old bird

If the meat is still tough, it can still be cooked tasty, soft and juicy. Most often, the rooster is served on the Christmas table in the form of jellied meat. For jellied meat, you can also use tougher meat, you need to cook it for at least 3 hours, after which the meat will become tender and soft.

You can also bake the bird in the oven with juicy vegetables, but you need to bake for a couple of hours. Another interesting way out of the situation is to extinguish the cockerel in a large number butter or sour cream.

Rooster Cooking Secrets

If you bought an unbroken rooster, be careful when gutting. The main thing is to try not to cut the gallbladder, but if this does happen, you should immediately rinse it under running water.

• proteins - 10.9,
• fats - 8.0,
• carbohydrates - 4.0.

Ingredients: (for 10 servings)

• Rooster carcass 2 kg;
• Bulb onions 3 pcs.;
• Carrots 2 pcs.;
• Pepper peas 15 pcs.;
• Salt 2 tsp;
• Garlic 6 cloves;
• Gelatin 2 tbsp;
• Parsley or celery root 1 pc.

First you need to cut the poultry, then rinse it and divide it into small pieces (but you can cook it whole, in which case the cooking time will be longer). We take a pan with a capacity of 4-5 liters, pour 3 liters of water into it. Plunges the cock into cold water, after which we put the pan on a low heat and leave for 60-90 minutes. From time to time we remove the fat on top so that the jellied meat is not very cloudy. After that, add all the remaining ingredients, except for the gelatin. We leave it for 60-90 minutes. We continue to remove the fat. After the specified time has elapsed, we take out the leg and check how the meat is separated from the bone, if it is easy, then our bird has failed well, if not, then we continue to cook for another 20-30 minutes.

When the meat is well removed from the bone, we take out the cockerel and filter the broth.

We prepare the gelatin, pour it with a glass of boiling water for 5-10 minutes until it is completely dissolved. Meanwhile, we break the bird into small pieces and put it in a bowl under ready meal... Pour the finished gelatin into the broth, mix thoroughly and pour the meat into it. Leave to cool at room temperature and refrigerate for at least 4 hours.

At home, stewed rooster can be cooked in the oven, in a slow cooker, or in a skillet. The cooking principle is not particularly different. Can be cooked from a rooster, by stewing, a huge amount various dishes... For example, adding wine, beer, making a sauce or preparing a side dish. For example, let's take a recipe for rooster in red wine, and take potatoes as a side dish.

Energy value: (for 1 serving)

• proteins - 25.8,
• fats - 15.1,
• carbohydrates - 10.3.

Ingredients: (for 8 servings)

• rooster carcass 1.5-2 kg;
• potatoes 5-6 pcs.;
• vegetable oil (olive or sunflower) 100 ml;
• onion 2 pcs.;
• dry red wine 250 ml;
• tomato paste 1 tablespoon;
• tomato 1 pc .;
• spices: red bell pepper, black pepper, salt, cumin.

The bird must first be butchered, washed and divided into pieces. Peel potatoes, put on fire in cold water for 10 minutes. Then cut the peeled potatoes into cubes. Then the rooster is rubbed outside and inside with salt (400 grams of a teaspoon of salt without a slide), as well as other spices. Finely chop the onion and chop the tomato with a blender. Put the stewing dishes in an oven preheated to 180 C, after a minute add oil to the dishes, after another minute add all the parts of the rooster and simmer until golden brown. Next, add the onion, wait five minutes and pour the wine, open the lid to evaporate the wine. Wait two minutes and add red pepper, black pepper, caraway seeds to the oven. Your dish will be ready in just a minute. If you cook the whole rooster in a dish, it is better to cover the wings with foil before immersing in the oven, as they have little meat and they burn quickly, so they can spoil the taste of the whole dish. Only at the end, when you add wine, in order to get a slightly drunk crust, you need to unfold the foil.

If you don't have suitable dishes, you can bake a young rooster in foil or a plastic sleeve.

It also makes juicy meat when the rooster is stewed in a slow cooker.

A delicious young rooster can also be cooked in a frying pan, but it is better to add to the frying pan to olive oil another 50 g of butter, break all the garlic with a hammer and add to the butter mixture for 30 seconds, then remove it from there. This will add an unforgettable flavor to your dish!

The easiest recipe

Baking a young rooster with salt, caraway seeds and pepper is the easiest way to cook.

The roasted rooster turns out to be tender and of course delicious. Coat the cock with salt (1 tsp salt for 400 g of meat) and spices (3 grams of caraway and pepper each). We take a deep dish (you can use a plastic sleeve), put a rooster in it, you can add a side dish to it, but then you can't do without oil. Preheat the oven to 180 C, and put the bird in it. Do not forget to cover the wings with foil to avoid burning them.