How to cook a domestic rooster so that it is soft. Culinary portal Masterkok

How to cook an old chicken so that the meat is tender

Everyone knows that soft meat occurs only in broiler chickens at 2-3 months of age. And after 2-3 years, poultry farmers allow roosters and laying hens to eat jellied meat or minced meat.

For example, we raised chickens into roosters that we didn’t need, and we discovered a laying hen that was pecking at her eggs. Let's eat them?

Advice one

After slaughtering and plucking, there is no need to immediately throw the bird into the pan and cook the soup! Try doing it differently.

Firstly, after removing the feathers, you should not immediately burn the remaining fluff. First, cool the chicken with cold water and then dry it with a cloth. Scorch the cooled dry laying hen!

Secondly, put it in a plastic bag. And refrigerate for 2 or 3 days. Make sure that the temperature on the shelf with carcasses in bags does not exceed 3ºC. Rotate the “strategic reserves” in the refrigerator a couple of times a day.

Thirdly, it is important that the bag has holes in it! So that the bird does not suffocate in polyethylene. This way the chicken will rest, all the necessary processes will take place in the muscles, the meat of the old chicken will become softer and can be cooked faster.

This option is great for roosters under one year of age! After cooking, it is advisable to separate the meat from the bones. Even with your hands, the breast fibers are torn crosswise, rather than pulled like stiff threads.

Pay attention to the bones of a domestic chicken or rooster. They are white! This is calcium, which poultry farmers constantly provide for strong growth of chickens and strong egg shells for laying hens.

Throw away the bones, they are dangerous for cats and dogs; sharp splinters can stick into the esophagus or stomach. I throw it in the trash. I have a Saint Bernard named Sarah and a family of Maine Coons, Mark and Tsylya. They ask for a treat, but I won't risk it.

I feed all my pets with factory-made bone residue for 15 rubles per kilo. Finely ground into minced meat, it is well eaten by both shaggy and feathered pets.

Tip two

For example, you have a huge rooster, 4-5 years old. Slaughter, plucking and singeing, as in the first case.

Only now I’m preparing a brine in which I’ll immerse the rooster for 3 days, instead of lying in a holey bag.

Place the rooster carcass in a saucepan and add water until it completely covers the bird. Pull out the rooster. This must be done to determine how much brine to cook.

Boil water with ingredients until salt and sugar are completely dissolved. Proportions or how much salt and sugar? Taste it! For example, as for lightly salted cucumbers, only less salt.

When the brine has cooled to room temperature, send the old rooster to swim. You can add herbs and herbs to the cooled brine if you like. We put the pan in the refrigerator. For 3 days, no more. Make sure that the temperature for softening the rooster in the refrigerator is 1-2ºC.

If you store other products (milk, cheese...) at a temperature of 5ºC, then add cold!

After three days, cook soup from the old rooster. Again, after cooking, remove the meat from the bones. If I come across really tough pieces of meat, I give them to the cats. But that rarely happens.

If you don't want to bother with brine? Then again a holey bag will help you. Just rub the rooster with salt, pepper, onion and garlic (crush both the onion and garlic in a garlic press).

After resting the grated rooster, rinse it with water under the tap and cook.

The third way to cook old chicken

Not suitable for everyone, because... you need a vacuum bag. If you have vacuum bags with a pump, then we “rejuvenate” the chicken or rooster in the refrigerator for a week! Also at 1-2-3ºС. And it doesn’t matter whether the carcass is salted or without anything.

How to cook a rooster in a cauldron. Kazan-kabob with chicken

A wonderful dish for a country holiday if your dacha has a fireplace, firewood and a large cauldron. Buy legs at the rate of one thigh and drumstick for each eater plus 25%. Potato calculation: 4 small potatoes per person. And you will receive an amazing huge dish full of golden potatoes and equally golden pieces of chicken.

STEP-BY-STEP COOKING RECIPE

Divide each leg into three parts with a sharp knife. Bend the leg at the knee, and when the joint appears through the skin, cut underneath it. Remove the drumstick. Bend the thigh at the hip joint and the second joint will appear through the skin. Run the knife under and under it.

Grind the coriander and cumin, mix the spices and salt, leaving a small amount for the potatoes. Cut the tomatoes into thin rings.

Place the chicken thighs and drumsticks in the pan, rubbing each with the spice and salt mixture. Place a layer of tomato slices on top of each layer of meat. Close the lid and leave in the refrigerator for 2 hours. If you are going to cook kazan-kabob at the dacha or on a picnic, you can prepare everything at home.

Peel the potatoes. Cut large potatoes into 2–4 pieces. Keep the prepared potatoes in water.

Drain the chicken, remove the tomatoes (you won't need them), and pat the chicken pieces dry with paper towels.

Cut the fat into small cubes. Heat vegetable oil in a cauldron or large saucepan with a thick bottom, add lamb fat to the oil, and melt over medium heat until cracklings form. Remove the cracklings to a plate with a slotted spoon.

Carefully (fat may splatter) place the chicken pieces into the cauldron and fry over high heat for 20 minutes. Periodically lift the bottom pieces up with a slotted spoon, sending the top pieces down accordingly. Transfer the almost finished chicken meat from the cauldron to a bowl.

While the oil and fat in the cauldron are heating up again, drain the potatoes, sprinkle them with the remaining spices and stir. Place the potatoes in hot oil and fry over medium heat for 20 minutes. There is no need to stir it constantly. Periodically use a slotted spoon to swap the top and bottom layers. Add salt as you change layers.

Once the potatoes are ready, add pieces of chicken to them. Reduce heat to low, cover with lid, and simmer for 10 minutes.

Place potatoes and meat on a large flat plate. Oil will collect at the bottom of the dish. When you break a potato with a golden skin, pour this oil well over its crumbly pulp - very tasty.

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Properties of rooster meat

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.

Viennese rooster

This dish will not escape the attention of fans of Austrian cuisine. To prepare it yourself at home, you will need:

1 rooster.
1 egg.
Salt, flour, breadcrumbs and vegetable oil.

The pre-prepared and washed poultry is cut into four parts. Each of them is sprinkled with salt and rolled in flour, beaten egg and breadcrumbs, and then browned in boiling vegetable oil. Serve Viennese rooster with any vegetable salad.

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:

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.

Step-by-step recipe with photos

A perfectly baked rooster is obtained in foil. I like that you don't need to add many ingredients, just salt and ground black pepper. The poultry meat turns out juicy, tender in taste, and if you remove the foil 10 minutes before cooking, you will also get a golden brown crust.

When serving, I recommend breaking homemade rooster baked in foil in the oven into pieces and combining it with any side dish: pasta, porridge, boiled mashed potatoes or legumes. If you have a farm bird like I do, then you will need at least 1.5-2 hours to bake. If it’s a broiler house, then 1 hour is enough. Be sure to place the bird in the pan, as the fat it produces will drip onto the oven rack.

If desired, you can place potato or carrot slices or sauerkraut under the rooster - the fat will soak them up and they will cook perfectly, and you will serve the rooster along with this side dish. There is no need to coat the bird with mayonnaise - it will brown and cook just fine!

So, prepare the necessary ingredients and let's start cooking!

Rinse the fresh rooster carcass in water and, if desired, cut it into two parts, like I did. Rub both parts thoroughly with ground black pepper and salt. I do not recommend ground or fresh garlic, as it will start to taste bitter if baked for a long time.

Place the two halves of the rooster again on top of each other and wrap in foil. Preheat the oven to 200 degrees and place the foil in the pan and the pan in the oven. Bake the rooster in foil in the oven for about 1.5 hours.

About 10 minutes before cooking, pierce the meat with a fork or knife and check for juiciness, remove the foil. Brown the rooster on both sides.

Then turn off the oven, remove the bird and remove the foil. Break the roasted rooster into several pieces and serve hot.

Source

Baked bird

This fragrant and beautiful dish of homemade rooster will fit perfectly into the holiday menu. It takes a little longer to prepare than the one for which a store-bought broiler is used, but the result will definitely justify the time spent. To make it in your own kitchen, you will need:

100 g sour cream.
1 rooster weighing about 2 kg.
5 apples.
5 cloves of garlic.
5 tbsp. l. soy sauce.
Salt, curry and Provençal herbs.

The plucked and gutted rooster is thoroughly washed, dried and rubbed with a mixture of sour cream, spices, garlic and soy sauce. After a couple of hours, the marinated carcass is stuffed with apple quarters, packed in a special sleeve and sent to the oven. Bake it at 200 °C for 120 minutes. Shortly before the process is completed, the sleeve is carefully cut so that the rooster has time to brown.

Properties of rooster meat

Even despite its calorie content, it is considered a dietary product due to the ratio of proteins, fats and carbohydrates.

Cutlets

Those who prefer minced meat dishes should pay attention to the recipe below. Cutlets made using it turn out very juicy and tasty. In addition, they harmoniously combine with many side dishes, which means they will help diversify your daily diet. To fry them for lunch or dinner, you will need:

400 g rooster meat.
2 slices of loaf.
1 potato.
1 onion.
2 egg yolks.
Salt, allspice, water and vegetable oil.

You need to start preparing this dish from a domestic rooster by processing the poultry meat. It is thoroughly washed and ground into minced meat along with a loaf soaked in water and peeled vegetables. All this is peppered, salted, supplemented with egg yolks and kneaded thoroughly. Neat cutlets are formed from the resulting mass, fried in heated vegetable oil, poured with a small amount of water and simmered under the lid for a quarter of an hour.

How to choose fresh rooster meat

A few features to pay attention to when choosing fresh poultry:

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.

Jellied rooster

Energy value: (per 1 serving)

Ingredients: (for 10 servings)

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.

How to deliciously stew a domestic rooster. Stewed rooster with vegetables

The most common bird is chicken. But the meat of a rooster is no less tasty. I suggest trying this bird in the company of vegetables. Stewed rooster will definitely please true connoisseurs of meat dishes!

Cooking stewed rooster with vegetables

1. Wash the legs under running water and dry with a waffle towel. You can cook them whole, but I preferred to divide them into parts, so they will cook faster. If there are unplucked feathers on the skin, scorch them over a gas burner.

2. Peel the beets, onions and garlic, rinse and cut into strips.

3. Place the frying pan on the stove, pour in refined vegetable oil and heat. When the oil starts to sizzle, add the rooster to fry. Set the heat to high and cook for about 10 minutes to brown the skin. At the same time, turn the pieces several times so that they do not burn.

4. Add vegetables to the pan with the fried rooster.

5. Turn the heat up to medium and continue cooking for another 10 minutes to brown the vegetables.

6. Pour apple cider vinegar into a frying pan, add tomato paste, bay leaf, peppercorns and add about 50 ml of drinking water.

7. Stir the ingredients, boil, reduce the heat to low, cover the pan with a lid and cook for about 1.5 hours. 10 minutes before cooking, season with salt and spices. Cut the rooster with a sharp knife; if the meat is soft, it is ready.

8. Serve the finished dish hot. If you do not use it right away, heat it in the microwave or in a frying pan.

Stewed rooster

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)

Ingredients: (for 8 servings)

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!

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)?
An old rooster should be cooked entirely 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 pan, a young rooster should be cooked 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?

Ingredients: Rooster meat - 1 kg, water - 2 l, carrots - 1 pc, onion - 1 pc, salt - 1 tsp, bay leaf - 2-3 pcs, black peppercorns - 4-5 pcs.
Total prep time: 1 hour 30 minutes, cooking time: 1 hour 30 minutes.
Calorie content: 170 calories (per 100 grams of product).
Cuisine: European. Type of dish: meat dish. Number of servings: 2.

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 taste), bay leaf (2-3 pieces), black peppercorns (4-5 pieces), as well as whole peeled onions and carrots to the water, so that the broth and the meat was 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 you can make a very tasty soup from the broth. We leave our reviews and useful tips on how long and how to cook a rooster in a saucepan in the comments to the article and share it on social networks if it was useful to you.

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.

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Did you like the question?

There is a recipe “-11” that applies to both chicken and rooster. Any bird can be baked. Pour oil onto a baking sheet, take a pack of salt, pour it all out evenly over the entire surface so that there are no slides. We put the meat. And into the oven, bake. By the way, there is no need to be afraid that it will be too salty. On the contrary, you get juicy meat and a crispy crust. And he will take as much salt as needed. I’ve been reading this recipe for a long time, but somehow I didn’t dare to cook it because of the amount of salt - 4 years ago It turns out extremely good meat. I didn’t believe it myself. — 4 years ago Interestingly, I always make chicken on a bottle. — 4 years ago Well, why use butter for salt? In the first minutes, the salt does not burn, and then the fat and water from the meat will come out. — 4 years ago Yeah, I also think I read in the recipe about just salt without oil. - 4 years ago

In France, the dish “Rooster in Wine” is common. Adding wine during cooking softens the poultry meat and enhances the flavor of the dish. There are many recipes on culinary sites. And if the rooster is old, then the main thing is long cooking. But the broth is awesome, although the meat remains stringy.

My dad makes jellied meat from a rooster. It freezes very well, even without gelatin. In general, a rooster is too tough to simply fry or bake. Yes, the jellied meat is super! - 4 years ago

Cut a rooster (even an old one) into pieces and fry them together with garlic until a yellow crust appears, and then transfer it to a saucepan (or cauldron, I made it in a cauldron) with a thick bottom, pour a glass of wine of any spice, bay leaf and add water to the meat was hidden. Cook for at least three hours; an hour before cooking, you can add chopped tomatoes or tomato paste. And in the oil that the rooster was fried, fry the coarsely chopped onion and pour this fat into the pan with the rooster. Before serving, you can sprinkle with grated cheese or your favorite sauce. This is how any bird is cooked in principle, only the cooking time is shorter, but so that the rooster is not tough, cook for at least 3 hours. For a side dish I make mashed potatoes. And how does it taste, is it not harsh? — 4 years ago no Masha is not tough, but of course you can’t compare it with a young chicken, the trick here is that you fry it raw until crusty, and then cook it for a long time, if you’ve ever eaten wild ducks or wild geese, then it’s similar . — 4 years ago I ate wild pheasants, but whether they were cooked correctly is the question. - 4 years ago

The rooster is very tough. Therefore, I personally always use two options. 1. Roasted rooster. But it’s better to boil the rooster first. About an hour somewhere. It's in pieces. Entirely longer. Then coat the rooster with a mixture of mayonnaise, mild adjika and garlic and bake until cooked. 2. You can prepare jellied meat.

Do this, cut it into pieces - legs, wings, brisket and other parts separately, soak it in water with vinegar or lemon, then marinate it like you marinate a kebab and bake in foil or a plastic sleeve.

You can cook a rooster deliciously. If we have a sufficient number of roosters on our farm, we stew them in the oven. The main thing is that the rooster does not need to be kept for many years, otherwise the meat will be really tough. A young rooster is as tasty as a hen. Before putting in the oven, the rooster needs to be rubbed with salt and spices and allowed to soak a little. Then wrap it well in food foil and simmer. This process will last at least 1.5 hours. To get a golden brown crust, you need to unroll the foil and fry it a little more at the end. thank you, it's very simple. - 2 years ago

You can cook the rooster in any way you like: bake in the oven, stew and make a roast or sauce, pilaf with rooster meat. Even if the rooster meat is no longer from a very young rooster, baking it in the oven still turns out very tasty and makes the meat quite soft. To do this, you need to keep it in the oven for quite a long time and constantly turn it over, from time to time, from one barrel to another, pouring over the rendered fat, keep it for 2 hours or more, so that it is golden brown on all sides! At first, the fire should be high for the first 5 - 10 minutes and melt a little fat, and then we turn the fire to medium and small and forget about the rooster in the oven, let it cook there. At the end, you can place potato quarters around the carcass and serve along with it. If you like, inside the carcass you can put rice in half with liver, just buckwheat with mushrooms, whole citrus, etc., depending on your preferences. To stew rooster meat on the stove, cut the carcass into portions and fry until golden brown, and then simmer along with the onion. Add water if it has evaporated and the meat is still a bit tough. So we cook for 1.5 – 2 hours. At the end, let the water evaporate and fry the meat again with the addition of a small amount of oil, onions, carrots, then add bay leaves and allspice peas, rice or buckwheat grains, any other, pour in a little more water and simmer under a closed lid until the grains are ready and moisture absorption. At the end you can add tomato paste or sprinkle with herbs. You can also add dried fruits at the end if you wish. We do the same thing not with cereals, but with potatoes, cutting them into pieces. You can also cook rooster meat with mushrooms and potatoes. You can also take half-cooked rooster meat from the frying pan and place it with onions on the bottom of the pots, add potatoes and any other vegetables to taste, sprinkle with pepper and cook further in the oven. Separately, you can cook the rooster in wine - very aromatic and elegant, or marinate the meat in wine (vinegar) in advance and cook it in the oven, in a frying pan or on the grill. Or remove the meat from the bones, grind it in a meat grinder and make a casserole or cutlets from this minced meat. Rooster meat is marinated in wine with vegetables (onions, carrots) and garlic, parsley and left for a day. The next day, the rooster meat is fried, then poured with cognac and sealed. Bacon and mushrooms are also fried, vegetables are added, and the marinade is mixed with broth and flour. Next, vegetables with mushrooms and bacon are added to the rooster meat, poured with broth and flour and simmered for 2.5 - 3 hours.

Cockerel can be very tasty cooked with apples and potatoes in foil or in special mica. First, for several hours, I coat the cockerel carcass with mayonnaise with salt and spices to taste. So it will infuse and soak. Then I cut the potatoes (peeled) and apples into cubes (3-4 apples per 1 kg of potatoes). I put all this in a bag or foil and on a dish. I bake in the oven at 200 degrees for 2-2.5 hours. 20 minutes before turning off, I open the top to get a golden crust.

The rooster has less fat, and therefore the meat will be tastier. I like it so much in foil when baked in the oven with cumin, pepper and salt, you can add more seasoning to taste, but I refrain. The main meat is subjected to high temperature several times so that the meat seems to melt in fat and jump off the bone.

Indeed, a rooster, like a goose, will have very tough meat if it is not first subjected to special processing. Once upon a time I was advised one method, thanks to which the meat turns out juicy and soft. I have been using it for many years and would love to share it. So, the rooster needs to be washed, gutted, wiped dry, rubbed inside and outside with salt and spices (any spices you like) and placed in the oven for 5-6 hours at a temperature of 70 degrees. During this time it will be marinated and salted. If there is excess fat, it will drain onto the baking sheet (you can then fry on it). After 5 hours, take out the rooster, stuff it with apples and prunes and cook as usual. It turns out just a miracle, what a delicious dish.

How to cook a delicious rooster?

The meat is tough, how should it be cooked? – answers to any questions on the service otvet.qip.ru

Source: otvet.qip.ru

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.

Source

Stew

This product is canned heat-treated meat that is subject to long-term storage. It goes well with pasta, vegetables and other ingredients and serves as a universal basis for preparing hearty and tasty dishes. To make your own stew from domestic roosters, you will need:

600 g chicken fat.
5 kg of rooster meat.
6 bay leaves.
5 tsp. kitchen salt.
16 peas each of black and allspice.

First you need to deal with the fat. It is sent to any suitable pan and heated. As soon as everything is ready, pieces of the cut rooster are poured into a common container and simmered over low heat for four hours. Shortly before the process is completed, the contents of the pan are supplemented with salt, bay leaf, black and allspice. The finished stew is packaged in glass jars, closed and sterilized for about twenty minutes.

How is rooster meat different from chicken?

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:

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 rooster dish is 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 prepare jellied meat using meat from both young and adult animals.

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.

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.