The most common bird is chicken. But the rooster has no less tasty meat. I suggest you try this bird in a company with vegetables. Stewed rooster will definitely appeal to real connoisseurs of meat dishes!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Domesticated roosters are now a luxury. They are rarely sold in stores, so when you manage to get this bird, you want to cook it in some unusual way. From a rooster, you can cook hearty jellied meat or soup, bake in the oven or fry in a pan. All food options are truly festive and will delight you with their wonderful aroma and exquisite taste.
In this recipe, I propose to fry the cockerel, and then stew with vegetables. The set of vegetables can be as different as you like. Classic potatoes, or carrots and onions, cabbage or cauliflower, bell peppers, or green beans will do. All vegetables are good, you just have to choose. I used beets and onions, thanks to which the second dish turned out to be very good: prolonged stewing, made the rooster meat soft and juicy.
Also, I note that this dish can also be festive. It will delight everyone with its wonderful aroma and exquisite taste. A traditional side dish for this dish can be boiled potatoes, spaghetti, and rice. Although if you put more vegetables, then the meal will not need to be supplemented at all.
- Caloric content per 100 g - 95 kcal.
- Servings - 2
- Cooking time - 1 hour 50 minutes
Ingredients:
- Rooster legs - 2 pcs. (maybe another part of the bird)
- Onion - 1 pc.
- Beets - 1 pc.
- Garlic - 3 wedges
- Apple cider vinegar - 3 tablespoons
- Tomato paste - 2 tablespoons
- Bay leaf - 2 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
- Refined vegetable oil - for frying
Cooking stewed rooster with vegetables
1. Wash the legs under running water and pat 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 not plucked feathers on the skin, then burn them over the 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 butter starts to sizzle, add the rooster to the roast. Set the heat to high and cook for about 10 minutes to brown the skin. At the same time, turn the pieces over several times so that they do not burn.
4. Add vegetables to the pan to the roast rooster.
5. Heat medium-high heat and continue to fry food for another 10 minutes to warm up the vegetables.
6. Pour apple cider vinegar into a frying pan, put tomato paste, bay leaf, peppercorns and splash about 50 ml of drinking water.
7. Stir food, bring to a boil, reduce heat to low, cover pan and cook for about 1.5 hours. Season with salt and spices 10 minutes before cooking. Cut the rooster with a sharp knife, if the meat is soft, then it's ready.
8. Serve the finished meal hot. If you do not use it right away, then heat it up in a microwave oven or in a frying pan.
See also a video recipe on how to cook a rooster in red wine.
