What to cook from a domestic rooster. Culinary portal Masterkok

Calories: Not specified
Cooking time: Not indicated

Meat domestic rooster somewhat different from chicken. It is more flavorful and contains less fat, but is a little tougher. In our recipe, the rooster turns out very soft and juicy! It's all about the “sleeve” and the apples with which we will stuff it. The baking “sleeve” does not allow the moisture to evaporate, and the rooster is baked in own juice. Apples give the meat an interesting sweet and sour flavor. But that's not the main thing. Thanks to the fruit acid contained in apples, rooster meat becomes more tender and soft. You will learn how to cook a homemade rooster in the oven from our recipe. It's very tasty, try it! Try also cooking, maybe this recipe will come in handy for your holiday dinner.

We will need products:

- rooster carcass – 2 kg,
- apples with sourness – 3 - 5 pieces,
- garlic – 3-5 cloves,
- mayonnaise – 100 g,
- soy sauce – 5 tablespoons,
- salt- taste,
- ground black pepper - to taste,
- curry – 3 pinches,
- mixture provencal herbs- 2 pinches.

How to cook with photos step by step

Let's prepare the rooster. We remove everything unnecessary from the skin: hairs, remnants of feather roots. If necessary, lightly scorch it under an open fire (this is required if the meat is homemade, its skin often has fluff). Delete excess fat(whoever loves it can leave it), cut out the glands in the tail or completely cut off the tail. We remove the entrails; if the rooster is not gutted, we wash it under running water. cold water. Dry with a lint-free towel.




Let's get to the sauce. In a cup, combine mayonnaise with soy sauce, spices and salt. Squeeze the peeled garlic here. Stir until smooth. Please note that soy sauce is salty, so be careful when adding salt.




Gently apply the resulting sauce to the entire surface of the rooster carcass and to the middle. Let the meat marinate for 1 hour. You can also leave it in the refrigerator overnight.






While the rooster is marinating, we take on the apples. It's better if they are sweet and sour. We wash them, pat them with a towel, cut them in half or into quarters, if the apples are large, peel them from the core.








Place the rooster into the “baking sleeve” and secure the edges with clamps.






Place it on a baking sheet or pan and put it in the oven.




Preheat the oven at 200 degrees. We leave our dish to bake for two hours. After about 15 minutes of readiness, the sleeve can be slightly cut at the top to give the rooster a golden brown crust.




That's all! You learned how to cook a homemade rooster in the oven. Are you convinced that this is not difficult at all? Wonderful tasty rooster with apples is ready! He's good with anyone vegetable side dish, for example in the form

Not many people know that rooster can be deliciously cooked at home, in particular, boiled (like ready-made meat dish, or for soup or jellied meat). In this article, let's take a closer look at how and how long to cook a rooster until done in a saucepan so that the meat is soft, juicy and tasty.

How long to cook the rooster until done?

The cooking time for a rooster depends primarily on the age of the bird, as well as where it was raised (domestic or not). Let's take a closer look at how much you need to cook a rooster at home:

• How long to cook a domestic rooster (young and old)? A whole old rooster should be boiled based on the proportion of 1 hour per 1 kg of carcass weight (for example, a rooster weighing 3 kg should be cooked for 3 hours) after boiling water in a saucepan, young rooster you need to cook based on the proportion of 40 minutes per 1 kg of carcass weight.
• How long to cook a rooster for soup (for broth)? A rooster cut into pieces (wings, drumsticks) for a rich broth should be boiled for 1.5-2 hours (if the rooster is young, then on average 1 hour).
• How long does it take to cook a rooster for jellied meat? When cooking jellied meat, you need to take into account whether the rooster is young or old, respectively, the cooking time will be 40-60 minutes per 1 kg of bird weight + another 1-1.5 hours on top.

Having found out how long to cook a domestic rooster, we will next consider how to properly cook it in a saucepan so that the meat is completely cooked and is not tough.

How to boil a rooster in a saucepan?

It will take a lot of time to cook a domestic rooster, but in order for the meat to be juicy and soft after cooking, the rooster should be cooked in the following sequence:

• We cut the rooster carcass into pieces, and then rinse them thoroughly in cold water.
• Place the cut up rooster carcass in a pan of a suitable size and fill it with cold water, then bring the water in the pan to a boil over high or medium heat.
• After boiling water in a saucepan over medium heat, cook the rooster for 10-15 minutes, constantly skimming the foam that forms from the surface of the water with a spoon.
• Next, reduce the heat (the water should not boil too much) and add salt to the water (to taste), Bay leaf(2-3 pcs), black peppercorns (4-5 pcs), as well as whole peeled onions and carrots to make the broth and meat more tasty and aromatic.
• We cook the rooster for several hours (based on the proportion indicated at the beginning of the article: a young rooster is boiled for 40 minutes per 1 kg of carcass weight, and an old rooster is boiled for 60 minutes per kilogram of its weight).
• During cooking, add boiling water if necessary if the water boils in the pan.
• At the end of cooking, we taste the meat for readiness (it should be soft and when piercing there should be no blood coming out anywhere, only a light liquid) and if the rooster is cooked, remove the pan from the heat and let the meat steep in the broth for 15-20 minutes so that it is tastier and juicier .

In conclusion to the article, it can be noted that it is not so easy to cook a domestic rooster correctly, but the end result is worth it, the meat will be tasty and satisfying, and the broth can be used to make very tasty soup. Your reviews and useful tips, how long and how to cook a rooster in a pan, leave it in the comments to the article and share it in in social networks, if it was useful to you.

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. Rooster can be cooked delicious dishes, A best recipes you will find 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

Simple and clear, and most importantly - delicious recipe you will find on the video from YouTube (watch starting from 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 soup"Ribollita". This is a combination of vegetables, legumes, which receive 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 masterpiece homemade, 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. The recipe is like this cold snack look at the video:

It's easy to love this meat if you find it. correct instructions for its preparation. 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 become great addition for your table!

06:37 / 06 Jan 2017

Rooster, hen and chicken dishes have become such a part of our lives that only desperate vegans have managed to completely banish birds from the table. And no year of the rooster's name will force us to give up a chicken chop under crispy cheese crust for lunch, Buffalo wings with foam, or even a banal grilled chicken, sunbathing on the spit of the nearest supermarket. More good and different chickens - this is the motto we are going to New Year and present to your attention 10 best dishes from rooster, which you simply must try! The old one is here too good classic, and something that you may never have dared to taste!

Gulchehra

No, we're not talking about now eastern beauty, and about wonderful dish Uzbek cuisine, which was appreciated by many housewives! This is extraordinary delicious chicken in the most tender sour cream sauce, which can be served with a side dish or as independent dish. Gulchehra is prepared very quickly and no need for you overseas delicacies in the ingredients list! And the result is simply finger-licking good! So, let's prepare the classic gulchehra!

Ingredients: 1 kg of chicken, 425 g of sour cream, large onion, 55 g of butter, a head of garlic, 30 g of flour and 0.5 tbsp. spoons of salt, herbs and spices. For the dish, you can take either chicken, cut into pieces, or its most favorite parts separately - thighs or drumsticks, for example. Fillet would work too! In any case, the dish will turn out tasty and juicy.

How to prepare: Wash the meat, remove fat and other “extra” parts, and place in a saucepan. In a separate container, mix sour cream with 500 ml boiled water. Mix everything and send the sauce to the bird. Place the pan on small fire and cook for about half an hour. Chop the peeled onion and fry in hot oil until golden. Chop the garlic or put it through a crush. From the pan where the chicken is cooked, pour half a glass of broth and cool it. After this, add flour and salt. Mix well so that there are no lumps, and pour the sauce along with the onions over the meat. Cook until done. At the end of cooking, add garlic, spices and chopped herbs.

Kung Pao Chicken

They call her perfection Chinese cuisine, because after trying this dish at least once in your life, you will fall in love with Kung Pao completely and irrevocably. They say it's juicy spicy chicken"Kung Pao" can hypnotize its eater right from the plate, so much so that he will not be able to resist and eat the entire pan in one sitting. You can only find out if the legend is true by trying this miracle of oriental cooking.

Ingredients: 500 g chicken fillet, 1.5 tbsp. starch, 3 tbsp. vegetable oil(for frying), 4 tbsp. l. dark soy sauce, ½ tsp. ground ginger, small chili pepper, 2 tbsp. peanuts, salt.

How to prepare: Separate the fillets from the chicken breasts and cut them into thin strips. Mix the chicken with starch and fry in vegetable oil in a preheated frying pan over high heat. Add a little salt, add soy sauce, finely chopped chili pepper and ginger, mix well and set the pan aside. Dry the peanuts in a frying pan and remove the husks. Chop with a knife. Return the chicken to the heat, add peanuts, mix everything and heat thoroughly, literally 1-2 minutes. Place the chicken on a plate and decorate fresh cucumber. You can serve chicken with soy sauce.

“Chicken High” Salad

An unusually easy-to-prepare salad for those times when guests are on the doorstep, but there is no horse lying in the refrigerator... Or, as it is correct, a mouse has hanged itself? In general, there is nothing to eat, but we need to feed. Preparation takes literally half an hour, but the taste is delicious. Well, what a name! If the chicken got a kick out of this salad, then how happy the guests will be!

Ingredients: 1 chicken breast, 1 tomato, 2 eggs, ½ pack of crackers, poppy seeds, mayonnaise.

How to prepare: Cook the chicken breast and cool. We do the same with eggs. Place salad sides on a flat plate. Cut the chicken breast and place it on the bottom of the plate. Salt and grease with mayonnaise. Slice the tomato and place it in the next layer. Chop the eggs, place them on top of the tomatoes and brush with mayonnaise. Place the last layer of crackers. Sprinkle the top of the salad with poppy seeds and, if desired, decorate with herbs.

Cubete with chicken meat

Kubete or kubite, whichever you like best - this is a delicious closed meat pie, traditional filling which are meat and potatoes. Some sources claim that this dish Tatar cuisine, others attribute the pie to the Greeks. And while they are there figuring out who started it first, we are going to prepare a cubete, because better connoisseurs of meat and potatoes than the Russians still cannot be found in the whole wide world!

Ingredients: 500 g unleavened puff pastry, 500 g potatoes, 500 g chicken fillet, 300 g onions, 250 g butter, 50 ml vegetable oil, 2 eggs, salt, pepper. Additional equipment: parchment or non-stick baking mats.

How to prepare: We clean the vegetables and cut them into thin rings. Wash the meat, divide it into small pieces, beat it a little, add salt and pepper. We defrost the dough, roll it out to the size we need and make sure that we get 2 sheets: one larger, the other smaller, so that it is convenient to close the pie. Grease a baking pan with butter and place parchment on top. Lay out a larger sheet of dough, spread the onions on it in an even layer (about 1/3), then potato slices thin layer, lightly salt them. Alternate layers three times, placing onions in the last layer. Season the filling again and add a little pepper. Spread the meat on this “pillow” in an even layer. Distribute the butter in small pieces throughout the filling. Cover with a second sheet of dough and seal the pie. We make small holes so that the cake can “breathe”. Beat the eggs thoroughly and brush the top of the pie with this mixture. Bake in an oven preheated to 180 degrees for 40-50 minutes. When the pie has acquired a golden crust, take it out and let it cool a little. Serve warm.

Chicken chakhokhbili

Appetizing option cooking chicken based on Georgian cuisine. IN original recipe They advise you to take a pheasant caught during a hunt, but we use a rooster caught in a supermarket! An amazingly tasty and easy to prepare dish!

Ingredients: 1.2 kg chicken legs, 3 tomatoes, 2 onions, a bunch of basil, a bunch of cilantro, 1 hot pepper, 3 cloves of garlic, 1 tsp. khmeli-suneli, 1 tbsp. butter.

How to prepare: First, fry the chicken in a frying pan until golden brown. Then add chopped tomatoes without skins and simmer together for 15 minutes. Separately, fry the onion, add it to the meat, and simmer for another 30 minutes. Then add spices and mix. In 7 minutes the dish is ready! Serve chicken chakhokhbili with rice or mashed potatoes.

Rooster in wine

Rooster in wine from the crime movie "Donnie Brasco". When FBI agent Joe Pistone infiltrates a criminal gang under the name Donnie Brasco, he best friend becomes the aging mafioso Benny. At lunch, Donny prepares his signature French dish"Rooster in Wine" Feel like a real member of a mafia group - prepare co-o-ven!

Ingredients: 1 rooster carcass, 1 tbsp. sunflower oil, 2 tbsp. butter, 100 g lard, 150 g champignons, 5 onions, 100 ml cognac, 1 bottle of dry red wine (traditionally Burgundy), 2 cloves of garlic, 1 tbsp. flour, 3 sprigs of thyme, salt, black pepper.

How to prepare: Cut the rooster (chicken) into 4 parts. Fry the rooster in a mixture of butter and sunflower oil. Remove the meat from the pan. Cut the lard into cubes and melt, remove the cracklings. Cut the mushrooms into slices, onions into 4 parts, garlic into 2 parts. Place everything in a frying pan and fry a little. Return the rooster to the pan, sprinkle with flour, add the remaining onion, add thyme and pour in cognac. Pour a bottle of wine, salt and pepper to taste. Simmer the meat for an hour. Then we take it out (leave it warm) and evaporate the sauce by half. Place the rooster on a heated dish and pour the sauce over it.

Chicken tapaka

Tsitsila tapaka - popular dish Georgian cuisine, which got its name thanks to special frying pan with the oppression in which it is prepared. The consonant name “chicken tobacco” was more pleasant to the ears of a Russian person, although he had never tried smoking, for which he was cruelly spread out in a frying pan.

Ingredients: 1 chicken, 2 tbsp. butter, 2 tbsp. adjika, ground black pepper, salt, 100 ml. water.

How to prepare: The chicken needs to be spread out from the ridge so that the breast remains intact. Rub it on all sides with salt, pepper and adjika. If you don’t have a cast-iron tapak frying pan, then you can easily replace it with any other frying pan with a thick bottom and walls. A heavy load can be replaced by an ordinary plate with a pot of water placed on top of it. Fry the chicken over medium heat under pressure in a frying pan with boiling oil on one side for 20 minutes. Turn over to the other side and fry for another 20 minutes. Serve with baked potatoes, vegetables, adjika, hot sauces, herbs, pickles.

Chicken wings in honey-soy sauce

Idea chicken wings This recipe seems to belong to the Chinese, but it fit so harmoniously into our diet that everyone has long forgotten about it. Hands off our beer snack, Chinese!

Ingredients: 1 kg chicken wings, 2 tbsp. l. honey, 4 tbsp. soy sauce, 2 tbsp. vegetable oil, 2 cloves of garlic, 1 tbsp. acute tomato sauce, spices for poultry.

How to prepare: Wash the wings and leave them to dry. Prepare the marinade: mix all the spices, sauces and honey. Place the wings in a bowl and pour in the marinade. We wait 3 hours. Preheat the oven to 200 degrees, place the wings on a greased baking sheet and place in the oven for 30-40 minutes.

English chicken soup with cheese

And for lunch today English chicken soup with cheese, sir! Delicious, rich, thick and aromatic! It was not possible to find out why it is called English. Is it because the British began to love it before everyone else, or because the degree of their love for this soup is much higher than that of everyone else? In any case, you definitely need to prepare it, especially since the recipe couldn’t be simpler!

Ingredients: 1 l chicken broth, 300 g chicken breast, 80 g long grain rice, 100 g leeks, 100 g processed cheese, 3 tbsp. butter, 4 sprigs of parsley, salt, black pepper.

How to prepare: Cut the leek into small pieces or half rings. Boil the breast and also cut into pieces. We wash the rice very thoroughly several times. Melt the butter in a frying pan and fry the leeks along with the meat in it. Let's pour chicken bouillon into a saucepan and put on the fire, bring to a boil. Add rice and parsley sprigs tied with thread to the broth. Cook over low heat for about 10 minutes. Add fried leek chicken breast. Salt and pepper. Continue cooking for another 5 minutes on low heat. Grate the cheese on a coarse grater. Remove the tied parsley sprigs from the broth, add the grated cheese, stir and wait until the cheese melts, and immediately remove from the heat.

Fitness salad with chicken breast and AVOKADO

The fact that the ingredients in this salad contain avocado did not allow us to pass up this recipe! Because avocado is always tasty, healthy and stylish! In general, a fitness salad is a wonderful hearty lunch for those who watch their figure.

Ingredients: 2 chicken breasts, ¼ tsp. sugar, 3 tbsp. olive oil and a little more for frying, a handful of green beans, 1 small bunch of spinach or arugula leaves, half a red sweet onion, 100 g cherry tomatoes, 1 avocado, 1 lemon, ¼ tsp. crushed black pepper, salt.

How to prepare: Remove the zest from the lemon using a grater. Squeeze out the juice and combine with the zest. Add salt, sugar, pepper and olive oil. Beat with a whisk or fork until smooth. Separate half of the resulting sauce and brush the chicken breast with it. Wrap in film and leave to stand for 10-15 minutes. Steam the breast. Cut the onion into thin half rings. Scald the beans with boiling water and place in a colander. Peel the avocado and cut into slices. Cut the tomatoes into halves. Mix vegetables in a deep bowl. To serve, place a handful of spinach or arugula leaves on plates. Place vegetables and sliced ​​hot breast on top. Pour over the remaining sauce.

Much depends on the age of the individual. If the broiler was under 2 months old, there will be no difference. The chicken and the rooster will be identical in appearance and taste. But with age, changes begin.

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

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

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

And a chicken is cheaper than a rooster. Therefore, in order not to fall for the tricks of dishonest sellers and not 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 rooster carcass will emit a richer aroma than a chicken carcass;
• there are definitely spurs on your feet.

On a note!

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

How to cook properly

It definitely takes longer to cook a rooster than a chicken. Poultry is rarely fried. It is mainly stewed, baked, used for cooking rich broths. A traditional dish from a rooster - jellied meat. It not only freezes well, but also turns out very tasty even without seasonings and spices. Just cook it for at least 8-10 hours. By the way professional chefs jellied meat is prepared using the meat of both young and adult individuals.

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

Rooster broth makes a gorgeous borscht or beshbarmak.

On a note!

Young roosters are not raised for meat very often. 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, pick the fillet from the bones, grind it or chop it very, very finely, fry it with onions and mix it with porridge or pasta.

A lot of questions arise specifically about cooking an old rooster. It's not just about toughness. After it begins to cover the chickens, the meat becomes bad smell. When choosing a carcass at the market, you may not feel this. But at home everything will become clear. There's no need to get upset. The carcass must be washed, dried, then generously rubbed with soda inside and out and left to lie for 20-30 minutes. This will get rid of the smell. Then in cold water add vinegar at the rate of a spoon per half liter of water. Bring the rooster to a boil over low heat. Drain the water, rinse the carcass, add new water and cook until tender. This step will help the meat become more juicy and tender.

How to stew a domestic rooster

Poultry prepared according to this recipe can be served at festive table. It's a win-win option. Pairs perfectly with potato dishes.

Ingredients:

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

How to cook

Wash the bird, allow excess liquid to drain, and wipe the inside with kitchen paper napkins. Slice in portioned pieces. Fry in a heated frying pan until golden brown. Add garlic whole or cut in half.

Place the fried meat in a saucepan with a thick bottom. Add salt and spices (be sure to have bay leaves), wine and just enough water to completely cover the meat.

Simmer over low heat and cover loosely with a lid for about two hours. Add tomato slices and cook for about another hour.

In the fat remaining after frying, simmer the onion, cut into rings or half rings, simmer until golden color. Add to the rest of the ingredients and 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 about this recipe. But in order for the rooster to turn out tasty, no tricks are needed. You just need to follow the recipe.

Ingredients:

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

Cooking method

Wash the rooster, dry it, cut it in portioned pieces. 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. Pour in a mixture of vinegar and water. There should be enough liquid to completely cover the meat. Leave the rooster to marinate for at least an hour.

Transfer the pieces into the mold. Place 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, the faster they will bake.

Homemade noodles with rooster

Do you want to pamper your family with delicious food? a rich dish? Then this is exactly the recipe you need. It’s not at all difficult to prepare, but serves as both the first and second course.

Ingredients:

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

How to cook

Cut the rooster, wash it, put it in a saucepan, add water. As soon as the water boils, you must constantly remove the foam that forms from it.

When it is almost gone, put one carrot cut in half or quarters and all the whole onions into the broth. First stick a clove into one. Sprinkle pepper. Let everything simmer together over low heat for an hour.

Afterwards, you need to remove everything from the broth except the bird, add carrots, cut into medium-thick slices (for beauty, you can make them curly).

At this time, you need to start preparing the noodles. Let’s say right away that not a single store-bought one, even the most expensive one, can replace the taste of homemade. It's easy to prepare. You need to pour the sifted flour onto the table, make a hole in it, beat the eggs into it, add salt. Knead until you get a thick but fairly elastic dough.

Water cannot be added. It will be easier to knead, but the noodles won't taste as good and won't hold their shape as well.

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

Boil water in a separate saucepan and add salt. Pour in the noodles. Cook after boiling for 5-9 minutes, depending on the thickness of the rings. Drain the water, but do not need to rinse the noodles. Place it on plates, pour over the broth, add vegetables and meat.

Rooster in a slow cooker

This recipe can be used to cook poultry in the oven or in a frying pan. But in a slow cooker it will have more pleasant taste and a more delicate consistency.

Ingredients:

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

Cooking method

Wash the rooster, dry it, cut into portions. Mix salt and spices. Spread each piece and roll in flour. Then fry in the “Frying” mode until golden crust. Cut the onion into half rings and place on top of the rooster. Close the lid and cook for about half an hour in the “Stew” mode. After pouring a glass of water, add carrots grated on a medium grater. Simmer for half an hour.

Mix tomato paste and a glass of water, add a spoonful of flour. Pour over the rooster and simmer until done. Serve with a side dish of potatoes, topped with gravy.

Rooster in a frying pan

They say that roasted rooster cannot be cooked deliciously. This is said by those who are not familiar with this recipe. There is no need to prepare a side dish for this dish. Although mashed potatoes never hurts.

Ingredients:

• 1.5 kg. rooster;
• 300 ml. dry red wine;
• 6 small slices of lard;
• 300 gr. champignons (can be replaced with oyster mushrooms, but they don’t look as attractive);
• shallots – 10 pcs. (can be replaced with regular onion);
• two carrots;
• 3-4 cloves of garlic;
• 2 sprigs of thyme, one bay leaf;
• ol. oil;
• salt and herbs to taste.

How to cook

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

Cut into portions. Place in a deep bowl. Place onion on top (half of the total amount), chopped into thin strips, pour in wine, add thyme and bay leaves. 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 the pieces of meat on both sides. Place in a saucepan. In the same fat, simmer the finely chopped remaining onions and carrots; when they are almost ready, add chopped garlic cloves to them, simmer all together for 2-3 minutes, and send to the meat.

Strain the marinade until only liquid remains. Pour it over the meat and vegetables. Simmer for 1.5 hours. Fry the champignons cut into slices with the addition of finely chopped lard. Add this mixture to the saucepan 20 minutes before the end of the specified time. When serving, sprinkle with fresh herbs.

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

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