Many housewives are wondering - What can be cooked from 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 love or have tried game, then the meat of a domestic rooster can be palatability attributed to the game. But unlike lean meat game, rooster meat wins with its more delicate structure and good fat layer.
Chick, fragrant broths are obtained from rooster meat. Young bettas win in quality, but adults can be cooked to the point of swallowing your own tongue. By the way, for those who buy broiler poultry, I will say that you are buying roosters. On a poultry farm, hens are disposed of as soon as they hatch from the egg, and only roosters are raised, they gain more weight and are larger than hens, and eat the same way. But I don’t consider poultry meat that is sold in stores to be meat, it’s just a surrogate for poultry.
On the broth of a domestic rooster, you can cook a variety of first courses, it turns out especially chic Ukrainian borsch. The only negative quality of a domestic rooster is a longer cooking time.
I'll tell you how to cook a great stewed homemade rooster in sour cream sauce.
The carcass of the rooster 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 a thick-walled pan, not enameled, pass the carrots cut into strips and onion cubes.
Here on this “pillow” of passivated vegetables we lay out our pieces of fried rooster.Pour boiling water into the cauldron so that it covers the meat and put on fire.
After boiling, we make a weak fire and go about our 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 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 boil for 2-3 minutes and our delicacy dish is ready. You can serve any side dish with it, but the most successful one will be - mashed potatoes.
©Mastercock
By subscribing to our YouTube channel, you can become the owner of a multicookerMOULINEX Fuzzy Logic MK705132
In order to cook tasty dish little to know 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 quality and fresh product. And of course add a piece of your soul to the dish.
Properties of rooster meat
The energy value:
- Proteins - 24.0 g;
- Fats - 18.6 g;
- Carbohydrates - 0 g.
- 100 g calorie content - 230 kcal.
Since ancient times, rooster meat has been used to make jellied meat, broth, and borscht. As a separate dish, it is prepared recently. The fact is that the meat of this bird is tough, unlike, for example, chicken or turkey. It takes a long time to boil it to soften. But, fortunately, with the development of gastronomy, great amount outlets: seasonings, sauces, pickling.
The meat of this bird contains an invaluable treasure of proteins and the amino acids we need. And also it has a rich supply of B vitamins, which are so needed by our central nervous system, also A and C, improving 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
In order to sell a good rooster, producers must follow some rules: the diet of the rooster must be varied (cereals, cereals, vegetables), the rooster should be chopped at a young age (the older the bird, the tougher the meat). Unfortunately, sellers often try to deceive us. They give out a chicken for a rooster or sell an old carcass 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;
- in a fresh bird, the eyes are full and shiny, 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 meat and in skin;
- in an adult - pink skin color with a slight yellowness;
- 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 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 still turned out to be tough, it can still be cooked tasty, soft and juicy. Most often, a rooster is served on the Christmas table in the form of jelly. You can also use tougher meat for jelly, you need to cook it for at least 3 hours, after which the meat will become tender and soft.
You can also bake a bird in the oven with juicy vegetables but it takes a couple of hours to bake. Another interesting way out of the situation is to extinguish the cockerel in in large numbers butter or sour cream.
Rooster Cooking Secrets
If you bought an uncut rooster, be careful when gutting. The main thing is to try not to cut the gallbladder, but if this still happened, 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;
- Onion 3 pcs.;
- Carrots 2 pcs.;
- Peppercorns 15 pcs.;
- Salt 2 tsp;
- Garlic 6 cloves;
- Gelatin 2 tablespoons;
- Parsley or celery root 1 pc.
First you need to cut the bird, then rinse it and cut 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. Dip the rooster in cold water, after which we put the pan on a small fire and leave for 60-90 minutes. From time to time we remove the fat from above, so that the jelly is not very cloudy. After, add all the remaining ingredients, except for gelatin. Leave it for 60-90 minutes. We continue to shoot. After the specified time, 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 moving away from the bone, we take out the cockerel and filter the broth.
We prepare gelatin, pour it with a glass of boiling water for 5-10 minutes until completely dissolved. In the meantime, break the bird into small pieces and put in a bowl under ready meal. Pour the prepared gelatin into the broth, mix thoroughly and pour the meat into it. Let 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 pan. The principle of preparation is not particularly different. You can cook 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: (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 pieces;
- vegetable oil (olive or sunflower) 100 ml;
- onion 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 potatoes, put on fire in cold water for 10 minutes. Then cut the peeled potatoes into cubes. Then the rooster is rubbed inside and out with salt (400 g a teaspoon of salt without a slide), as well as other spices. Finely chop the onion, and chop the tomato with a blender. Place the dishes for stewing in an oven preheated to 180 C, after a minute add oil to the dishes, after waiting a minute add all the parts of the rooster and simmer until a golden crust appears. Next, add the onion, wait five minutes and pour the wine, open the lid to evaporate the wine. We wait two minutes and add red pepper, black pepper, cumin to the oven. In a minute your dish will be ready. If you cook a whole rooster in a dish, it is better to cover the wings with foil before dipping into 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 drunken crust, you need to unfold the foil.
If you don't have suitable utensils, you can bake a young rooster in foil or a plastic sleeve.
Juicy meat is also obtained when the rooster is stewed in a slow cooker.
A delicious young rooster can also be cooked in a frying pan, but it’s better to add it to the frying pan to olive oil another 50 g of butter, break all the garlic with a hammer and add it to the oil mixture for 30 seconds, then remove it from there. This will add an unforgettable flavor to your dish!
The easiest recipe
Roasting a young rooster with salt, cumin and pepper is the easiest way to cook.
The baked rooster is tender and of course tasty. We coat the rooster with salt (for 400 g of meat 1 tsp of salt) and spices (3 grams of cumin and pepper). We take deep dishes (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. Don't forget to cover the wings with foil to prevent them from burning.
Much depends on the age of the individual. If the broiler was under 2 months old, there will be no difference. Outwardly and to taste, chicken and cockerel will be identical. But with age, changes begin.
Chicken meat is very tender, but almost tasteless. But in a rooster it is sweetish, so spices must be selected correctly during cooking. They should emphasize the taste, not interrupt it.
There is also a difference in hardness. Chicken is given even to small children. But the rooster fillet is not so easy to chew, even properly cooked.
At the same time, chicken has more fat. And her skin is much thicker. But in a rooster, it is tough, thin and can have a color from rich yellow to bluish.
And the chicken is cheaper than the rooster. Therefore, in order not to fall for the tricks of dishonest sellers and not to buy chicken instead of a rooster, you need to know the main visual differences:
- when choosing a carcass, look inside. A rooster must have testicles. They resemble large beans;
- a more intense aroma will come from a rooster carcass than from a chicken one;
- there are definitely spurs on the legs.
On a note!
The most delicious meat is in a rooster up to 10-12 weeks old. It is soft and oily. But then it gets tougher.
How to cook
It definitely takes longer to cook a rooster than a chicken. Roast poultry is rare. Basically, it is stewed, baked, used to make rich broths. A traditional dish from a rooster - jellied meat. It not only freezes perfectly, but also turns out to be very tasty even without seasonings and spices. Just cook it for at least 8-10 hours. By the way professional chefs jelly is prepared using meat from both a young and an adult.
The rooster can be stewed in a pan or in a slow cooker. Sour cream and cream complement its taste well. You can cook the bird immediately with potatoes, carrots and other vegetables.
On the rooster broth, you get a chic borscht or beshbarmak.
On a note!
Young roosters are rarely raised for meat. If you slaughter a bird at an age, the meat will still be tough, no matter how much you cook it. Then you can use the broth, and pick the fillets from the bones, grind or chop very, very finely, fry with onions and mix with porridge or pasta.
A lot of questions arise precisely about the cooking of the old rooster. It's not just about toughness. After he begins to cover the chickens, the meat becomes bad smell. When choosing a carcass on the market, this can not be felt. But at home everything will become clear. It's not worth getting upset. The carcass must be washed, dried, then generously rubbed with soda inside and out and left to lie down for 20-30 minutes. This will get rid of the smell. Then add vinegar to cold water at the rate of a spoon per half liter of water. Bring chicken to a boil over low heat. Drain the water, rinse the carcass, fill with new water and cook until tender. This step will help the meat become more juicy and tender.
How to put out a domestic rooster
The bird prepared according to this recipe can be served on festive table. A win-win option. Pairs well 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, wipe the inside with kitchen paper napkins. Slice portioned pieces. Fry in a preheated pan until golden brown. Add garlic whole or cut in half.
Transfer the fried meat to a saucepan with a thick bottom. Add salt and spices (necessarily lavrushka), wine and water just enough so that it completely covers the meat.
Simmer over low heat and cover loosely with a lid for about two hours. Add tomato slices, cook for about an hour more.
On the fat remaining after frying, simmer the onion, cut into rings or half rings, simmer until golden brown. Send to the rest of the ingredients, 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 homemade rooster in the oven
There is nothing complicated in this recipe. But in order for the rooster to turn out delicious, no tricks are needed. You just need to follow the recipe.
Ingredients:
- medium-sized cock carcass;
- 2-3 cloves of garlic;
- 2-3 bay leaves;
- tsp vinegar 9%;
- a pinch of paprika and hammered black pepper;
- salt to taste.
Cooking method
Wash the rooster, dry it, cut into portions. Put in a deep bowl. Chop the onion 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 chicken to marinate for at least an hour.
Transfer the pieces to the mold. Put in an oven preheated to 190 degrees for 10-15 minutes. Pour the field with the remaining marinade 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 treat your family to delicious rich dish? Then this is the recipe you need. Preparing is not at all difficult, but simultaneously performs the role of both the first and second courses.
Ingredients:
- medium-sized rooster carcass;
- liters of water;
- 2-3 carrots and onions;
- 2 eggs;
- flour;
- salt;
- 5-6 cloves;
- 10-15 peas;
- 2 leaves of lavrushka.
How to cook
Cut the rooster, wash it, put it in a saucepan, pour water over it. As soon as the water boils, it is necessary to constantly remove the resulting foam from it.
When it is practically gone, put one carrot cut in half or quarters and all the onions in whole into the broth. Stick a clove into one first. Throw out the pepper. Let everything simmer for an hour over low heat.
After that, you need to remove everything except the bird from the broth, add carrots, cut into circles of medium thickness (for beauty, you can make them curly).
At this time, you need to start cooking noodles. Let's say right away that not a single store, even the most expensive one, can replace the taste of homemade. It's easy to prepare. It is necessary to pour the sifted flour on the table, make a hole in it, drive eggs into it, add salt. Knead until you get a thick, but rather 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, if the thickness is no more than 2 mm. But the first time so subtly may not come out. Need dexterity. So if it gets thicker, you just need to boil the noodles a little longer. Sprinkle the rolled layer with flour, roll into a roll and cut into sharp knife. Sprinkle the "rings" with flour again.
Boil water in a separate saucepan, salt it. Throw out the noodles. Cook after boiling for 5-9 minutes, depending on the thickness of the rings. Drain the water, but do not rinse the noodles. Arrange it on plates, pour over the broth, add vegetables and meat.
Rooster in a slow cooker
According to this recipe, you can cook poultry meat in the oven or in a pan. But in a slow cooker, he will have more pleasant taste and softer texture.
Ingredients:
- a small carcass of a young rooster;
- half a liter of water;
- large bulb;
- carrot;
- three tablespoons of flour and tom paste;
- salt and black hammer. pepper;
- a little vegetable oil.
Cooking method
Rinse the rooster, dry it, cut into portions. Mix salt and spices. Spread each piece, roll in flour. After fry in the "Frying" mode until golden brown. Cut the onion into half rings, put on top of the rooster. Close the lid and cook for about half an hour in the "Extinguishing" mode. After pouring a glass of water, add grated carrots on a medium grater. Simmer for half an hour.
Mix tom paste and a glass of water, add a spoonful of flour. Pour the rooster, stew until tender. Serve with potato garnish and drizzle with gravy.
Rooster in a frying pan
They say that a rooster cannot be cooked deliciously fried. 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 hurt.
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 it does not look so attractive);
- shallots - 10 pcs. (can be replaced with ordinary onion);
- two carrots;
- 3-4 cloves of garlic;
- 2 sprigs of thyme, one leaf of lavrushka;
- ol. oil;
- salt and herbs to taste.
How to cook
Wash the rooster, dry it, cut off the skin. From it later it will be possible to prepare a good rich broth.
Cut into bite-sized pieces. Put into a deep bowl. On top, place onion sliced \u200b\u200bin rings (half of the total), carrots chopped into thin strips, pour in wine, add thyme and lavrushka. Leave for a day.
The rooster marinates better if you wrap the container in cling film.
After that, heat the oil in a frying pan. Fry the pieces of meat on both sides. Put in a saucepan. On the same fat, simmer the finely chopped remaining onions and carrots, when they are almost ready, add chopped garlic cloves to them, simmer everything together for 2-3 minutes, send to the meat.
Strain the marinade until only the liquid remains. Pour over meat and vegetables. Simmer for 1.5 hours. Fry sliced champignons with the addition of finely chopped lard. Add this mixture to the saucepan 20 minutes before the end of the indicated time. Sprinkle with fresh herbs when serving.
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.
Subscribe to our channel in Yandex.Zen!
1. In a small container, prepare the marinade. To do this, combine mayonnaise, soy sauce, ground pepper and spices: hops-suneli, nutmeg and paprika.
2. Mix the sauce well so that the products are evenly distributed.
3. Wash the rooster under running water, remove feathers and black tan, 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 comfortable surface and wrap cling film. Leave it to marinate for a day in the refrigerator, but you can stand it for more time, then the meat will be softer. However, if there is no time to wait so long, leave the bird to marinate at room temperature for 2-3 hours.
5. When the rooster is ready to roast, wash and dry the apples. With a special knife, remove the core and cut the fruit into 2-4 parts. Although if the apples are small, then they can be laid in the bird as a whole.
6. Stuff the rooster with apples.
7. Wrap the carcass with a baking sleeve, place on a baking sheet, which is sent to the oven at 200 ° C for about 1.5 hours. The specific roasting 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.
