Why is the best fish soup made from a rooster, or How to cook chicken soup?

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Domestic rooster soups are most often made from young carcasses because of their taste. Old rooster meat is tougher, even after a long cooking process. To make the soup more rich, it is recommended to purchase a domestic rooster, and not carcasses from poultry farms. But if this is not possible, then they try to choose the right carcass.

General principles of cooking

Soups are prepared according to different recipes, but they are based on a universal method, where a domestic rooster is carefully cut and boiled for a long time. Rooster meat is tougher than chicken, even in young carcasses. Therefore, the cooking process takes longer.

In the classic rooster soup recipe, roots and herbs are added, and if desired, homemade noodles or other flour products (dumplings, pasta) are added.

The first 1-1.5 hours are devoted to cooking the broth and at this time vegetables are not added so that they do not boil over. Do not add water during the process, even if it has evaporated, otherwise the taste of the finished soup will not be as rich. As soon as the meat is ready, it is removed, cooled and separated from the bone. Then the remaining ingredients are boiled, and the finished meat is served on a plate to each guest. If desired, add other spices and add fresh chopped herbs at the end.

There are recipes for soups where rooster meat is combined with fish meat, then the cooking time increases, and the energy value of such a dish also increases. Fish soups with rooster are prepared both in pans and in the oven, using special pots.

Fkusnofacts

Domestic rooster meat is tougher than broiler rooster meat and will take a long time to become soft. This can be used when choosing products for cooking soup or jellied meat. The paws, head, wings - the “cartilaginous” parts of the rooster - will be cooked and make the broth very satisfying, and the jellied meat will solidify.

How long to boil a rooster depends largely on its age: an old rooster takes longer to cook than a young one. If you can’t find out for sure the age of the rooster, cook it, testing the meat every hour for softness. Please note that fatty parts cook faster.

How to cook a rooster for jellied meat also depends on how well-fed the rooster is: the fat and veins must be completely boiled down into the broth. If there is a lot of fat, then jellied meat from 1 rooster will be obtained without adding artificial gelatin.

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

Classic soup

Homemade rooster soup begins with preparing the broth. The taste of the soup depends on it, and if all the rules are followed, it turns out to be not very fatty, rich and healthy - it includes vitamins and minerals. To enhance the taste of the soup, it is infused for some time under a covered lid.

Ingredients

To prepare the soup you will need the following products:

Sequencing

The process for preparing the soup is as follows:

1. Place parts of the carcass and giblets in a saucepan, add water and place over medium heat. Wait until the broth begins to boil and reduce the heat to low.
2. Add allspice and bay leaf. Cook the broth like this for another 40 minutes.
3. Vegetables and roots are washed and peeled. Potatoes are cut into large pieces. The onion is cut into half rings, the carrots are grated on a coarse grater.

4. After 40 min. Place the potatoes in the pan and continue cooking for another 20 minutes.
5. Sauté onions and carrots in a hot frying pan in butter until softened and golden brown. Add this frying in 5 minutes. until the soup is finished cooking.
6. Remove the finished soup from the heat, cover with a lid and let it brew for another 10-15 minutes.
7. The greens are washed, chopped and sprinkled with each serving of soup.

Country soup

The soup according to this recipe is simmered over low heat for a long time to make the dish rich and satisfying. In the original recipe, country-style soup is simmered in an oven or oven complex; in urban conditions, this process is replaced by an oven or cooking in a slow cooker, if the temperature regime is observed. The soup is boiled for 2 hours at 180°, then the temperature is reduced to 100° and simmered for another 2 hours.

Homemade rustic rooster soup, recipe for cooking in a cauldron.

It takes a total of 3 hours to prepare, and the energy value of the soup is no more than 180 kcal.

Ingredients

In the process you will need the following list of ingredients to prepare soup for 10 servings:

If desired, add chopped fresh herbs to the broth within 5 minutes. until the end of cooking. Peas are sometimes replaced with pearl barley, but not with other types of cereals, since only pearl barley is suitable for simmering.

Sequencing

Country-style soup is prepared in the following sequence:

1. Vegetables and root vegetables are washed and peeled. The bell pepper is cored with seeds and cut into large pieces. Carrots are cut into circles, potatoes into cubes. The onion is chopped with a knife.
2. If cooked in an oven, they use a cast iron pot, in which parts of the carcass are placed, and potatoes and carrots are placed on top. Sprinkle pepper and salt on top, add bay leaf if desired.

3. The next layer is laid onions and bell peppers.
4. The last ingredient is peas.
5. Pour in water and place the cast iron in the oven for 3 hours.
6. After the specified time, the soup is taken out and poured into portions.

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:

• 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.

With homemade noodles

Homemade rooster soup is made with noodles to make the dish more satisfying. According to this recipe, the soup is prepared in a 5-liter saucepan. The entire process is designed to take 2 hours 30 minutes.

Ingredients

The dish is prepared from the following components:

Sequencing

Soup with noodles is made as follows:

1. Beat the egg with a fork or whisk and immediately add salt to it. Pour in drinking water (30-40 ml), sift the flour and quickly knead a tight dough. The finished dough is rolled out into a thin layer and cut into narrow strips. Leave the dough to dry.
2. The rooster carcass is placed in a pan and cold drinking water is poured in. Place the pan on medium heat and wait until the contents begin to boil. Remove the resulting foam and add salt to your taste. Reduce heat and continue to simmer for another 2 hours.
3. After the specified time, the carcass is removed from the broth, cooled and divided into portions.
4. Vegetables are washed and peeled. Potatoes are cut into cubes, carrots into circles, onions are chopped with a knife.
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5. Add potatoes and carrots to the broth and continue to cook it. Add bay leaf if desired.
6. After 10-15 minutes. add chopped onions and dried noodles to the soup.
7. The pieces of meat are placed back into the broth.

Continue cooking for about 10 minutes. Then remove the pan from the heat and infuse the soup covered with a lid for half an hour.

Rooster ear

The soup according to this recipe is prepared for 2 hours. The broth is rich and low in calories - its energy value is only 144 kcal, so the dish is recommended for the diet menu.

Ingredients

To prepare 12 servings of soup, use the following ingredients:

Step-by-step cooking process

Fish soup with the addition of rooster meat is prepared as follows:

1. The roots are washed and cleaned. Peel the carrots and cut them in half. The onion is peeled, but not chopped. The leek is washed and chopped with a knife.

2. The rooster carcass is placed in a thick-walled dish. Pour 16-18 tbsp. drinking water and put on high heat.
3. Wait until it boils and remove the foam that forms on the surface during the cooking process. Boil for another 5 minutes. and reduce the heat to minimum.
4. Place vegetables and spices into the pan, cover with a lid and simmer for 2 hours.
5. The fish is washed and gutted, the mouth, gills, films and bubbles are removed. The tail, head and fins are cut off - these parts are left for the broth. Cut the carcass into pieces 2.5 cm thick. Wash the fish meat, salt it and temporarily put it in the refrigerator.
6. Dry mushrooms are soaked in cold drinking water and left for 1-2 hours.
7. After 2 hours of simmering, remove the rooster carcass and vegetables from the broth.
8. The mushrooms are washed and placed in the broth.
9. Add fish heads and fins to the broth. Set the heat to maximum and bring the contents of the pan to a boil, then reduce the heat to minimum again, cover with a lid and leave the soup to simmer for another 1.5-2 hours.
10. After the specified time, use a slotted spoon to remove the entire contents of the pan, and filter the broth through cheesecloth and pour it back into the pan.
11. Mushrooms are cut into small pieces. Carrots are cut into strips. Potatoes are cut into cubes.
12. Mushrooms, potatoes and carrots are placed in the broth. Place the pan over high heat and bring to a boil again. Reduce heat and simmer the broth for 20 minutes. Salt to your taste.
13. In 10 minutes. After simmering, pieces of fish meat are added to the pan. Gradually the fish begins to turn white. Cook for another 10-20 minutes.
14. Remove the pan from the heat and leave for another 10-15 minutes.
15. Before serving, place portioned pieces of rooster meat into plates and pour out the broth. Add a slice of lemon and sprinkle fresh chopped herbs on top.

Ready.

Nutritional and energy value:

Rooster soup in pots

A recipe for fish soup with the addition of rooster meat, in which the cooking process takes place in pots. The finished dish is also served in pots or the contents are poured into plates. During baking, use different types of cheese or add a beaten egg to the grated cheese.

Ingredients

The following ingredients are used in the cooking process:

Sequencing

Prepare the soup in the following sequence:

1. The rooster carcass is placed in a pan, filled with water and placed on maximum heat. Bring to a boil, remove the foam formed on the surface. Add pepper, bay leaf and dried dill. Salt to your taste and continue to simmer over low heat for 1.5 hours.
2. After the specified time, the meat is removed from the pan and separated from the bones.
3. The broth is filtered.

4. The fish is washed, placed in a pan and filled with clean drinking water. Place the pan on maximum heat and bring the contents to a boil. Boil for another 15-20 minutes. Add pepper, bay leaf and salt and pepper. Then remove the fish onto a plate using a colander, cool and separate the meat from the bones.
5. The fish broth is filtered.
6. The onion is peeled, cut into half rings and sautéed in oil until softened and golden brown.
7. Mushrooms are cut into thin slices, added to the onion and fried for about 10-15 minutes. In 1-2 minutes. add salt and spices until finished.
8. Place rooster meat and fish meat in pots, add mushroom frying on top (2 tablespoons in each pot). Add 1 ladle of each broth. Sprinkle grated cheese on top.
9. Place the pots in the oven preheated to 230° and cook the fish soup for 30 minutes.
10. After the specified time, the pots are removed, each is sprinkled with chopped herbs and served.

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.

Rooster broth makes a gorgeous borscht or beshbarmak.

A lot of questions arise specifically about cooking an old rooster. It's not just about toughness. After it begins to coat the chickens, the meat acquires an unpleasant odor. 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 add vinegar to cold water at the rate of one 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

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

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

Wash the bird, allow excess liquid to drain, and wipe the inside with kitchen paper napkins. Cut into portions. 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.

Greek rooster soup

Homemade rooster soup according to a Greek recipe is served with a creamy, sour sauce. To ensure that the rooster meat is well cooked, it is simmered for 2 hours.

Preparation next.

Ingredients

Ingredients for making rooster soup:

Sequencing

The soup is prepared as follows:

1. The rooster carcass is placed in a pan and filled with water. Place the pan over high heat and bring the contents to a boil. Regularly remove any foam that forms on the surface.
2. Reduce the heat and place the bouillon cube in the container.
3. The onion is peeled, the tomato is washed and cut in half. Add vegetables to broth. Cover the pan with a lid and simmer the contents for 2 hours.
4. After the specified time, remove the meat and vegetables from the broth. The meat is cleared of bones and temporarily set aside.
5. Add rice to the broth, sprinkle with salt and pepper to your taste and cook until the rice is half cooked.
6. In a separate bowl, add lemon juice, salt and pepper to the yolks. Mix everything thoroughly. Using a ladle, scoop up a small amount of the prepared broth and gradually add it to the yolks, while simultaneously mixing it into the total mass. Add 3-4 more ladle and then pour the finished mixture into the pan.
7. Portioned pieces of rooster meat are laid out on plates, broth is added and served.

With dumplings

Homemade rooster soup is prepared with flour ingredients - noodles, pasta.

There is an option for making soup with dumplings. The process takes about 1 hour.

Ingredients

To prepare the soup you need the following ingredients:

Step-by-step cooking process

The soup is prepared according to the following recipe:

1. The rooster carcass is thoroughly washed, singed if necessary and placed in a pan. Fill with cold water and place on maximum heat. Bring the contents of the pan to a boil and remove the resulting foam. Remove the pan from the stove, remove the meat, and strain the broth.
2. Onions and carrots are peeled. The onion is chopped with a knife, the carrots are grated. Fry vegetables in butter in a frying pan for 5 minutes. until softened and a golden crust forms.
3. The potatoes are peeled and cut into cubes.

4. The broth is poured back into the pan, the potatoes are placed there and continue to cook.
5. In a separate bowl, beat the eggs with the addition of flour. The amount of flour is regulated independently so that the overall consistency resembles thick sour cream.
6. When the potatoes are ready, spoon the finished dough into the boiling broth with a teaspoon.
7. Add the vegetable frying and cook for another 5-7 minutes.
8. Add chopped herbs and remove the pan from the stove. Leave covered for some time.

Place portioned pieces of meat on each plate and fill them with broth. Served to the table.

Useful tips and tricks

To make rooster soup with a rich taste, they try to choose the right carcass and observe some features during the preparation process:

• When purchasing a carcass, pay attention to its smell. There should be no rotten smell.
• A fresh carcass has non-slippery, but not dry skin, and the eyes are shiny.

• Fresh rooster meat is dense and should not tear easily.
• The carcass of a young rooster has a white tint to the meat and skin. The carcass of an adult rooster has a pink skin tone, sometimes with yellowness. The carcass of an old rooster has yellow meat, sometimes with blue spots. The most delicious meat is considered to be the meat of a young rooster, the age of which reaches 10-12 weeks.
• To distinguish a rooster carcass from a chicken carcass, pay attention to their paws. The rooster has long legs and a large and round body.
• A rooster takes longer to cook than a chicken. The cooking time depends on the age of the bird and whether the carcass is homemade or from a poultry farm. Old rooster carcasses are boiled for 1 hour per kg of weight. Young rooster carcasses are boiled for 40 minutes. per kg of weight. If it is not the carcass that is cooked, but the cut parts, then a rich broth is obtained in 1.5-2 hours. If these are parts of the carcass of a young rooster, then the cooking time can be reduced to 1 hour.

Soups from domestic rooster are made according to different recipes, but the basis of the preparation is long-term cooking of tough meat. If the meat carcass is young, then cooking takes less time. After the broth is ready, the remaining ingredients are added to it. Rooster meat is often combined with white fish meat, then the process occurs in parallel, but the broth is filtered each time, and the finished meat is removed and all parts are combined only at the end of cooking.

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.