In autumn, when on the farm , we select . And we use young roosters for meat, and sometimes we write off the old ones too. But the meat of cockerels is tough and not at all fatty, not like chicken, so the first courses and broth from it will not 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 soft and tasty at the same time. Rooster meat is tough and has no fat at all, so it should only be cooked with sauces or stewed in sour cream. Cooks have always strived to come up with a recipe that makes meat soft and tender. One way to cook tender meat is to stew or boil it for a long time.
Vinegar, soy sauce and other sour seasonings perfectly soften meat. Therefore, before cooking the rooster, it must be marinated. If the cockerels are young, they can be cooked 2-3 at a time. For a vinegar marinade, take 1 tablespoon of sugar, 20g of salt, bay leaf, black peppercorns, carrots, parsley root per liter of table vinegar.
Cut the vegetables and add to the vinegar, boil the marinade, cool and pour it over the rooster carcass. Keep in the marinade for 3-4 hours in a cool place.
Then remove the carcass from the marinade, coat it with mayonnaise or butter, tie the legs, and carefully place it on a baking sheet. Place in the oven and bake, pouring over the resulting juice. When the carcass is browned, the rooster is ready. You can serve it whole or chop it into portions.
But you can use wine as a marinade; such meat will be soft and aromatic. Any homemade wine is suitable for preparation. Of course, it's better to take red.
Prepare the rooster carcass, place it whole in a saucepan or roasting pan and pour wine over it. Add spices, salt and sugar, garlic, coarsely chopped onions, fresh mushrooms. Soak in wine for 2-3 hours in the cold. Then place 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 baking. Bake the rooster until it is golden brown, pouring the juice from the baking sheet over it.
Serve with pickled apples and pickled corn.
In order to prepare a delicious dish, it is not enough to know a good recipe! How to cook a rooster correctly so that it becomes a decoration on any holiday table in your family? The main thing is to choose a high-quality and fresh product. And of course, add a piece of your soul to the dish.
Properties of rooster meat
Energy value:
- Proteins – 24.0 g;
- Fats – 18.6 g;
- Carbohydrates – 0 g.
- Calorie content per 100 g is 230 kcal.
Rooster meat has been used since ancient times to prepare jellied meat, broth, and borscht. It is prepared recently as a separate dish. The fact is that the meat of this bird is tough, unlike, for example, chicken or turkey. To soften it you have to cook it for a long time. But, fortunately, with the development of gastronomy, a huge number of options have appeared: seasonings, sauces, pickling.
The meat of this bird contains an invaluable treasure of proteins and amino acids we need. It also contains a rich supply of B vitamins, which our central nervous system needs so much, as well as A and C, which improve our immune system and vision.
Even despite its calorie content, it is considered a dietary product due to the ratio of proteins, fats and carbohydrates.
How to choose fresh rooster meat
To sell a good rooster, producers must follow some rules: the rooster’s diet must be varied (grains, cereals, vegetables), the rooster should be killed at a young age (the older the bird, the tougher the meat). Unfortunately, sellers often try to deceive us. They pass off a chicken as a rooster or sell an old carcass as a young bird.
A few features to pay attention to when choosing fresh poultry:
- if you feel even a slight smell of rotten meat, refuse to buy it;
- A fresh bird's eyes are full and shiny, the skin is not slippery and dry;
- the meat should be dense and elastic; if it tears easily, it is not fresh;
- The color of a young cockerel is white, both in meat and in skin;
- in an adult, the skin color is pink with a slight yellowish tint;
- the old man has bright yellow meat, often bluish.
In order to distinguish a chicken from a rooster, it is enough to look at the bird’s paws; the latter’s are much longer, and the body is larger and somewhat rounded.
What to do if you still bought an old bird
If the meat still turns out to be 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. You can also use tougher meat for jellied 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 stew the rooster in a large amount of butter or sour cream.
Secrets of cooking rooster
If you bought an undressed rooster, be careful when gutting it. 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;
- Onions 3 pcs.;
- Carrots 2 pcs.;
- Peppercorns 15 pcs.;
- Salt 2 tsp;
- Garlic 6 cloves;
- Gelatin 2 tbsp;
- Parsley or celery root 1 pc.
First you need to cut up the bird, then wash it and divide it into small pieces (but you can cook it whole, in which case the cooking time will be longer). Take a saucepan with a capacity of 4-5 liters, pour 3 liters of water into it. Immerse the rooster in cold water, then put the pan on low heat and leave for 60-90 minutes. From time to time we remove the fat from the top so that the jellied meat is not too cloudy. Afterwards, add all the remaining ingredients except gelatin. Leave it for 60-90 minutes. We continue to remove the fat. After the specified time has passed, we take out the leg and check how the meat separates from the bone, if it’s easy, then our bird has failed well, if not, then we continue to cook for another 20-30 minutes.
When the meat comes off the bone well, take out the rooster and strain the broth.
Prepare gelatin, pour a glass of boiling water over it for 5-10 minutes until completely dissolved. Meanwhile, break the bird into small pieces and place in a bowl under the finished dish. Pour the prepared gelatin into the broth, mix thoroughly and pour it over the meat. Leave to cool at room temperature and place in the refrigerator for at least 4 hours.
At home, stewed rooster can be cooked in the oven, in a slow cooker or in a frying pan. The cooking principle is not particularly different. You can prepare a huge number of different dishes from a rooster by stewing it. 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: (per 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;
- onions 2 pcs.;
- dry red wine 250 ml;
- tomato paste 1 tbsp;
- tomato 1 pc.;
- spices: sweet red pepper, black pepper, salt, cumin.
The bird must first be cut, washed and divided into pieces. Peel the potatoes and put them on the fire in cold water for 10 minutes. Then cut the peeled potatoes into cubes. Then the rooster is rubbed inside and out with salt (a level teaspoon of salt per 400 grams), as well as other spices. Finely chop the onion and chop the tomato in a blender. Place the stewing dish in an oven preheated to 180 C, after a minute add oil to the dish, after waiting another minute, add all the parts of the rooster and simmer until golden brown. Next, add the onion, wait five minutes and pour in the wine, open the lid to evaporate the wine. Wait two minutes and add red pepper, black pepper, cumin to the oven. In just a minute your dish will be ready. If you cook the whole rooster in a bowl, it is better to cover the wings with foil before placing them in the oven, since they have little meat and burn quickly, so they can spoil the taste of the entire dish. Only at the end, when you add the wine, in order to get a slightly drunken crust, you need to unwrap the foil.
If you do not have suitable dishes, you can bake a young rooster in foil or a plastic sleeve.
You also get juicy meat when the rooster is stewed in a slow cooker.
A tasty young rooster can also be cooked in a frying pan, but it’s better to add another 50 g of butter to the olive oil in the frying pan, break all the garlic with a hammer and add to the oil mixture for 30 seconds, then remove it from there. This will add an unforgettable aroma to your dish!
The simplest recipe
Roasting a young rooster with salt, cumin and pepper is the easiest way to prepare it.
The baked rooster turns out tender and of course tasty. Coat the rooster with salt (1 teaspoon of salt per 400 g of meat) and spices (3 grams of cumin and pepper each). We take a deep dish (you can use a plastic sleeve), put the 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 place the bird in it. Be sure to cover the wings with foil to prevent them from burning.
On the eve of the New Year, the rooster comes to mind, willingly or unwillingly, because 2017 will be completely in its power. It turns out that this bird not only knows how to scream in the morning, you can also get other benefits from it. You can cook delicious dishes from a rooster, and you will find the best recipes right here with us.
Rooster first courses
Traditionally, rooster meat is used for first courses. From such meat, soups and broths are very rich and aromatic. For you, we have selected delicious recipes for first courses made from this meat:
No. 1. Rooster soup
You will find a simple and understandable, and most importantly delicious recipe on the video from YouTube (watch, starting at 13 minutes):
No. 2. Chorba from the rooster
This dish is interesting not only for its richness and thickness, but also for the sour notes of kvass. Watch the full video from YouTube:
No. 3. Ribollita soup
Rooster dishes include the famous Italian Ribollita soup. This is a combination of vegetables and legumes, which get a special taste and richness if cooked in rooster broth. The recipe for the dish is shown in the video from YouTube:
Main courses: the best rooster recipes
We have selected the following dish recipes as the second:
No. 1. Stuffed rooster in the oven
This meat can make a real home-cooked masterpiece, which will become the highlight of the New Year's and Christmas table. See for yourself by repeating the recipe from the video:
No. 2. "Rooster in wine" in French
This meat goes wonderfully with red wine, which the French have long understood. Here is a recipe for how to deliciously bake meat with this key ingredient:
No. 3. Rooster in Greek
The Greeks also like 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, add salt and pepper. In a bowl greased with vegetable oil, place some of the meat in layers, onion half rings, grated carrots, then again pieces of meat + a cup of water. Set to simmer for 1 hour. For 5 minutes. Fill in the sour cream completely, mix and let the program turn off. Yummy is ready! Don’t forget to choose the best one: it will highlight the taste of the dish!
Rooster appetizers
Jellied meat can also be made from rooster. Watch the video for the recipe for this cold appetizer:
It's easy to love this meat if you find the right instructions for cooking it. Take our recipes into service and be sure that everyone who tries them will want to crow with pleasure from such dishes. And also read - they can be a great addition to your table!
How to cook some of the rooster. Moldavian dish2014-09-22
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.
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.
1. Prepare the marinade in a small container. To do this, combine mayonnaise, soy sauce, ground pepper and spices: suneli hops, nutmeg and paprika.
2. Mix the sauce well so that the ingredients are evenly distributed.
3. Wash the rooster under running water, clean it of feathers and black markings, if any. Also gut the insides. Wipe with a dry cloth and coat with marinade on all sides and inside.
4. Place the bird on a convenient surface and wrap in cling film. Leave it to marinate for a day in the refrigerator, but you can keep it longer, then the meat will be softer. However, if you don’t have time to wait that long, leave the bird to marinate at room temperature for 2-3 hours.
5. When the rooster is ready to bake, wash and dry the apples. Using a special knife, remove the core and cut the fruit into 2-4 parts. Although if the apples are small in size, then they can be placed whole in the bird.
6. Stuff the rooster with apples.
7. Wrap the carcass in a baking sleeve, place it on a baking sheet, and place it in the oven at 200°C for about 1.5 hours. The specific baking time depends on the size of the rooster. Usually the time is calculated as follows: for 1 kg of meat - 45 minutes of cooking, plus 25 minutes for the whole carcass for browning.
