How to cook a rooster in the oven? Tasty. . village rooster

1. It won't work in the oven. Village roosters have tough meat... and tasteless. . but it turns out a very tasty broth. . Well, then whatever soup you want... but it's better to cook noodles
2. A village rooster, especially an old one, is best served cold or in soup. Yes, the soup will take half a day to simmer over low heat, but the broth will be quite sweet, the soup will be downright medicinal. Or borscht made from such a rooster.
3. If you still manage to push the rooster into the oven, he will swear terribly and cry out for mercy
4. Poultry is like a tree! You need to marinate it for a day and a half, then something will come out.
5. on the bottle.
6. Roosters have tough and dry meat. They make wonderful jellied meat 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 it (and be sure to marinate it before that), but the meat will still not turn out tender and juicy.
7. I feel sorry for the rooster...
8. Well, for starters, it’s still better to kill him, no matter how cruel it may sound, because baking him alive is even more cruel. After this, it is better to pluck, singe, gut and wash it. Then cut into large pieces and put in a special Maggi Juicy Chicken bag and pour the contents of the second bag into it, then shake it slightly, tie with the included wire and put on a baking sheet in the oven at 200C. After an hour, remove and place on plates. That's it, you can eat and lick your fingers. Bon appetit.
9. How to cook a rooster in the oven
   You will need:
   rooster - 1 piece;
   onions 3-4 pcs;
   carrots 1-2 pcs;
   porcini mushrooms - 250 g;
   ;
   salt.
   For the marinade:
   dry wine - 3 tbsp;
   — 50 ml;
   onions - 1-2 pcs;
   garlic - 2-3 cloves;
   rosemary;
   Bay leaf;
   salt.

   Instructions:
   1
   First, remove the rooster from the freezer and let it thaw thoroughly. To speed up this process, place it in water. It is best if it is slightly warm or at room temperature. After this, rinse it well several times in running water.

   2
   Now the rooster needs to be marinated. To do this, prepare a special marinade. Take a pan and pour dry wine into it along with grape vinegar. After this, peel the onion and cut it into half rings. Cut the garlic into very small rings or grate on a coarse grater. Place the onion and garlic in a saucepan, add rosemary, bay leaf and salt to taste. Now mix everything well and taste the salt. The marinade should be slightly salty, but do not overdo it. Now place the rooster carcass in a saucepan with the marinade, 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 marinade on all sides.

   3
   At this time, prepare the filling for the rooster. Cut the large onion into five to six pieces and fry it until golden brown, then add coarsely chopped carrots to it. After about five minutes, add the porcini mushrooms and fry everything together for another ten to fifteen minutes. Add salt to taste and turn off the heat.

   4
   Then remove the carcass and let it dry a little so that the remaining marinade drains from it. After this, stuff the rooster with the prepared minced meat, and secure the hole with a wooden skewer. Place it on a prepared baking sheet lined with foil. Wrap the rooster well in it and place it in a preheated oven.

   5
   Bake at a temperature of one hundred and eighty degrees Celsius. After an hour and a half, carefully unwrap the foil and leave the rooster in the oven for another hour. When the entire rooster is covered with a golden brown crust, turn off the heat and remove it from the oven.

The most common bird is chicken. But the meat of a rooster is no less tasty. I suggest trying this bird in the company of vegetables. Stewed rooster will definitely please true connoisseurs of meat dishes!
Recipe contents:

Domestic roosters are now a luxury. They are rarely sold in stores, so when you manage to get your hands on this bird, you want to cook it somehow unusual. You can cook a hearty jellied meat or soup from the rooster, bake it in the oven or fry it in a frying pan. All dish options are truly festive and will delight you with their wonderful aroma and exquisite taste.

In this recipe, I suggest frying the cockerel and then stewing it with vegetables. The set of vegetables can be very different, whatever you like best. Classic potatoes, or carrots and onions, white or cauliflower, sweet peppers or green beans are suitable. All vegetables are good, you just have to choose. I used beets and onions, thanks to which the second dish turned out very good: long stewing, the rooster meat was soft and juicy.

Also, I note that this dish can also be festive. It will delight everyone with its wonderful aroma and exquisite taste. A traditional side dish for this dish can be boiled potatoes, spaghetti, and rice. Although if you add more vegetables, the food will not need any additions at all.

• Calorie content per 100 g - 95 kcal.
• Number of servings - 2
• Cooking time - 1 hour 50 minutes

Ingredients:

• Cock legs - 2 pcs. (you can use another part of the bird)
• Onion - 1 pc.
• Beetroot - 1 pc.
• Garlic - 3 cloves
• Apple cider vinegar - 3 tbsp.
• Tomato paste - 2 tbsp.
• Bay leaf - 2 pcs.
• Salt - 1 tsp. or to taste
• Ground black pepper - a pinch or to taste
• Refined vegetable oil - for frying

Cooking stewed rooster with vegetables

1. Wash the legs under running water and 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 unplucked feathers on the skin, scorch them over a 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 oil starts to sizzle, add the rooster to fry. Set the heat to high and cook for about 10 minutes to brown the skin. At the same time, turn the pieces several times so that they do not burn.

4. Add vegetables to the pan with the fried rooster.

5. Turn the heat up to medium and continue cooking for another 10 minutes to brown the vegetables.

6. Pour apple cider vinegar into a frying pan, add tomato paste, bay leaf, peppercorns and add about 50 ml of drinking water.

7. Stir the ingredients, boil, reduce the heat to low, cover the pan with a lid and cook for about 1.5 hours. 10 minutes before cooking, season with salt and spices. Cut the rooster with a sharp knife; if the meat is soft, it is ready.

Many housewives ask the question - What can be prepared from a domestic rooster? Or how to cook a young rooster? Let's first figure out what kind of meat a domestic rooster has. It differs significantly from domestic chicken; firstly, it is tougher, 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 classified as game in taste. But unlike lean game meat, rooster meat benefits from its more delicate structure and good fat layer.

Rooster meat makes delicious, aromatic broths. Young cockerels win in terms of quality, but even an adult can be cooked so that you swallow your own tongue. By the way, for those who buy broiler birds, I will say that you are buying roosters. On a poultry farm, chickens are disposed of as soon as they hatch from the egg, and only roosters are raised; they gain more weight and are larger than chickens, but they eat the same. But I don’t consider the poultry meat that is sold in stores to be meat, it’s just a surrogate for poultry.

You can prepare a variety of first courses using homemade rooster broth; Ukrainian borscht turns out especially delicious. The only negative quality of a domestic rooster is the longer cooking time.

I'll tell you how to cook a wonderful stewed homemade rooster in sour cream sauce.

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

Dredge the chopped pieces thoroughly on all sides in flour,

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

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

While the cockerel is fried, we sauté carrots cut into strips and onions into cubes in a casserole or thick-walled pan, not enameled.

It is on this “pillow” of sautéed vegetables that we place our pieces of fried rooster.Pour boiling water into the cauldron so that it covers the meat and put it on the fire.

After boiling, turn the heat to low and go about your business. The meat of young roosters is stewed for about an hour, adult roosters from 1.5 to 2 hours. When the meat is almost ready, add sour cream, salt and ground hot pepper and fresh sweet pepper, cut into strips. Sweet peppers can be used frozen.

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

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

©Mastercock

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Description

Stewed rooster will be an excellent decoration for any holiday table. In addition, you can prepare such a delicious dish for dinner for your family, for which they will definitely be grateful to you.

It is not at all difficult to prepare a young stewed rooster at home with your own hands. The ingredients that you will need during the cooking process can be purchased at any store, and you will not spend very much time preparing such a delicious dish.

Most housewives are afraid to cook a rooster at home, since if cooked incorrectly, its meat turns out tough and rubbery. However, if you try to cook poultry according to our recipe with step-by-step photos, you will see that even rooster meat can turn out juicy and tender if you cook it correctly at home. A delicious young rooster stewed in vegetables will leave only the most positive impressions on you and your family, as well as on your guests, if you are preparing this dish for a holiday table.

Ingredients

• 
  (8 pcs.)
• 
  (1 carcass)
• 
  (a handful of)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (2 cloves)
• 
  (small, 2 pcs.)
• 
  (300 ml)
• 
  (1 branch)
• 
  (taste)

Cooking steps

Before you start cooking, make sure you have all the necessary ingredients in your home. Place them on the table in front of you so that you don’t waste time looking for them during the cooking process. Rinse the vegetables thoroughly, peel the garlic, open the olives.



The young rooster should be cut into pieces and fried on both sides in a frying pan until crispy.



Now cut the zucchini into small pieces so that it is convenient to stew them along with the meat. There is no need to peel the peel.



Take a large cast iron skillet, add some oil and wait for it to heat up. After this, add the zucchini and chopped bell pepper to the pan. Fry vegetables for 5 minutes.



Then add finely chopped garlic and halved cherry tomatoes to the pan. Fry for a few more minutes.



Now you should add olives to the pan and pour white wine over the vegetables. Mix all this well.



Take a lemon, wash it thoroughly and grate the lemon zest on a fine grater. Add it to the pan and simmer its contents for a couple of minutes.



Now it's time for the meat! Place the fried pieces of rooster in a frying pan, stirring with vegetables, and add a sprig of rosemary to give the dish an original aroma.



You should wait until the wine boils and let it simmer for a few minutes, stirring the ingredients thoroughly. Simmer the rooster in wine for about 90 minutes over medium heat with the lid closed.



When the dish is almost ready, add finely chopped herbs to the pan and simmer for a few more minutes so that the meat is saturated with the smell of the herbs.



When the meat is ready, place it on a plate and serve.



You can serve stewed rooster with a side dish of boiled potatoes or mashed potatoes! The dish turns out incredibly tasty, and the rooster meat will amaze you with its softness.



Bon appetit!

How to cook some of the rooster. Moldavian dish

2014-09-22

Description

Moldovans are a cheerful and free people. Their cuisine is tasty and varied. They are usually prepared from fresh vegetables, meat or fish. “Inyya” made from rooster (inyyka) is a Moldavian national dish. “Inyya” is served with mamaliga and sheep cheese. This masterpiece is washed down with homemade red wine. So, to prepare “Inyika” from a rooster you will need:

Ingredients

• Domestic rooster – 1 pc.;
• Onion – 2 heads.;
• Tomato (tomato) – 1 large and juicy;
• Green onion – 1 large bunch;
• Sorrel – 1 large bunch;
• Dill – 3 sprigs;
• Dry homemade wine – 100 ml;
• Salt, ground black pepper;
• Vegetable oil for frying – 70 ml;
• Drinking water – 500 ml.

The process of preparing “Inyiki”:

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

Peel and wash the onions. Chop it into thin rings or half rings.

Chop the tomato into small cubes.

Wash green onions, sorrel and dill and chop as desired.

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

Fry the rooster pieces over maximum heat until golden yellow in color.

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

Salt and pepper the rooster meat and onions to taste. Fill with water and cover with a lid. Simmer over low heat until the meat is completely soft but does not fall off the bone.

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

Add sorrel.

Add chopped tomatoes and dill last. Taste for salt. If necessary, add salt.