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 softens meat perfectly. soy sauce and other sour seasonings. Therefore, before cooking the rooster, it must be marinated. If the cockerels are young, they can be cooked 2-3 at a time. For vinegar marinade per liter table vinegar take - 1 tablespoon of sugar, 20g of salt, Bay leaf, black peppercorns, carrots, parsley root.
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 with mayonnaise or butter, tie the legs, carefully place 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. Anything is suitable for cooking Home wine. 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 onion, 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. Roast the rooster until it is covered golden brown crust, pouring juice from the baking sheet over it.
Serve with pickled apples and pickled corn.
1. Prepare the marinade in a small container. To do this, combine mayonnaise, soy sauce, ground pepper and spices: hops-suneli, 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 comfortable surface and wrap 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.
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 its 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, and used to prepare 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 brown. 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 into portions. 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 into pieces. 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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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” 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! 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,
— salt- taste,
- ground black pepper - to taste,
- curry - 3 pinches,
- mixture 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). 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 homogeneous consistency. 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! He's good with anyone vegetable side dish, for example in the form of potato balls and salads.
