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
By subscribing to our YouTube channel you can become the owner of a multicookerMOULINEX Fuzzy Logic MK705132
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!
All lovers of homemade chicken know: if possible, it is better to buy a rooster rather than a chicken. The fact is that its 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, successful recipe is stewed rooster in tomato. It turns out very flavorful, and even with gravy!
Recipe Information
Cooking method: stewing.
Ingredients:
- rooster – 1 carcass
- tomato paste – 3 tbsp.
- water – 500 ml
- onion – 1 pc.
- carrots – 1 pc.
- vegetable oil for frying
- flour - 3 tbsp.
- ground black pepper or other spices.
Preparation
We bought a young rooster, so the carcass is small and round, like a chicken. However, if you take the carcass of an adult rooster, it cannot be confused with a chicken: the rooster has longer legs, and its entire body is more “angular.” To prepare the dish, wash the bird and pluck it if necessary. Then we cut it into several portions. If you have a large rooster, then to two drumsticks, two thighs and two wings you can add four more parts of the brisket and two or three parts of the back. Our carcass is small, so we will divide the brisket into only two parts. You may find the instructions useful.
In a small container, combine salt and ground pepper. Rub each piece of chicken with this mixture and place separately on a plate. Then light the fire and set the frying pan with vegetable oil to heat up. While it is heating, roll portioned pieces of poultry in flour. If you want, you can use breadcrumbs instead of flour: they will also serve well in this matter. Lay out the pieces of rooster to fry. We don’t fry it too much—it’s enough to wait until the crust just “sets.”
Prepare a vessel for stewing. Take a large saucepan and pour a little vegetable oil into the bottom. We put it on the fire and lay out the fried pieces of rooster. After this, peel the onion and cut it into rings or half rings. Place on top of the rooster pieces. Cover the pan with a lid so that the dish begins to simmer.
Peel and grate the carrots. Add to the pan.
Now pour half of the prepared water into the pan, cover with a lid and simmer. Tip: Add hot water so that it does not lower the overall temperature of the dish.
After 20 minutes, when the vegetables are already soft and the rooster is half cooked, you can add the tomato. Place the tomato paste in a deep plate or bowl, add the rest of the water and stir until smooth. Pour it into the pan and stir the contents. Cover the dish with a lid and continue to simmer the rooster until fully cooked. In total, the rooster should spend at least an hour in the pan.- Stewed rooster in tomato is ready! An excellent side dish for it would be buckwheat porridge or mashed potatoes!
Domestic rooster meat is 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” prevents the moisture from evaporating, and the rooster bakes in its own juices. 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! Also try making aspic from a homemade rooster; perhaps this recipe will come in handy for your holiday dinner.
- apples with sourness - 3 - 5 pieces,
– garlic – 3-5 cloves,
- soy sauce - 5 tablespoons,
- table salt - to taste,
- ground black pepper - to taste,
- curry - 3 pinches,
- a mixture of Provencal herbs - 2 pinches.
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). We remove excess fat (if you like, you can leave it), cut out the glands in the tail or completely cut off the tail. We remove the insides; if the rooster is not gutted, we rinse it under running 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.
Stuff the rooster with apples.
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! It is good with any vegetable side dish, such as potato balls and salads.
06:37 / 06 Jan 2017Rooster, 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 make us give up a chicken chop under a crispy cheese crust for lunch, Buffalo wings with foam, or even a banal grilled chicken, sunbathing on a spit at the nearest supermarket. More good and different chickens - this is the motto we are going into the New Year with and present to your attention the 10 best rooster dishes that you simply must try! Here are the good old classics and something you may never have dared to try before!
Gulchehra
No, we are not talking now about an oriental beauty, but about a wonderful dish of Uzbek cuisine, which was appreciated by many housewives! This is an incredibly tasty chicken in a delicate sour cream sauce, which can be served with a side dish or as an independent dish. Gulchehra is prepared very quickly and there are no overseas delicacies in the list of ingredients! 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 of boiled water. Mix everything and send the sauce to the bird. Place the pan on low heat 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
It is called the perfection of Chinese cuisine, because once you try this dish at least once in your life, you will fall in love with Kung Pao completely and irrevocably. They say that juicy, spicy Kung Pao chicken can hypnotize its eater right from the plate, so much so that he will not be able to resist eating 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 garnish with 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, as you prefer, is a delicious closed meat pie, the traditional filling of which is meat and potatoes. Some sources claim that this is a dish of 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. We lay out a larger sheet of dough, spread the onion on it in an even layer (about 1/3), then the potato circles in a thin layer, lightly add salt to them. Alternate layers three times, placing onion 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
An appetizing option for preparing chicken inspired by Georgian cuisine. The original recipe advises using 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, his best friend becomes aging mobster Benny. At lunch, Donnie prepares for him a 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 is a popular dish of Georgian cuisine, which got its name due to the special frying pan in which it is cooked. 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
The idea of chicken wings according to this recipe seems to have belonged to the Chinese, but it fit so harmoniously into our diet that everyone has long forgotten about them. 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. spicy 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 liter of chicken broth, 300 g of chicken breast, 80 g of long grain rice, 100 g of leeks, 100 g of 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. Pour the chicken broth into the pan and put it 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 chicken breast fried with leek. 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.
Loading...