How to cook a whole domestic rooster in the oven. Culinary portal Masterkok

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 deep 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.

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, used for cooking rich broths. 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 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.

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

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.

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 practically 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 poultry, 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 with a 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 good 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.

Many housewives wonder - What can be prepared 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 poultry. If you like or have tried game, then the meat of a domestic rooster can be taste qualities classed as game. But unlike lean meat game, rooster meat wins its more delicate structure and a good layer of fat.

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, hens are disposed of as soon as they hatch from the egg, and only roosters are raised, they gain more weight and 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; it turns out especially delicious Ukrainian borscht. 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 crust.

Use for frying vegetable oil, and the frying pan must be well heated.

While the cockerel is being fried, we are in a cauldron or thick-walled saucepan, not enameled, sauté carrots cut into strips and onions cubes.

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 we do low 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 hot pepper and fresh sweet pepper, cut into strips. Sweet pepper You can use ice cream.

Simmer for another 10 minutes, and then add finely chopped garlic and herbs.

Let it simmer for 2-3 minutes and our delicacy dish ready. You can serve it with any side dish, but the most successful one would be mashed potatoes.

©Mastercock

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In order to cook delicious dish, it’s not enough to know good recipe! How to cook a rooster correctly so that it becomes a decoration on any occasion festive table in your family? The main thing is to choose quality and fresh product. And of course, add a piece of your soul to the dish.

Properties of rooster meat

Energy value:

• Proteins – 24.0 g;
• Fats – 18.6 g;
• Carbohydrates – 0 g.
• Calorie content per 100 g is 230 kcal.

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 for a long time cook But, fortunately, with the development of gastronomy, huge amount outputs: seasonings, sauces, marinating.

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 are so necessary for 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

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:

• if you feel even a slight smell of rotten meat, refuse to buy it;
• A fresh bird's eyes are full and shiny, the skin is not slippery and dry;
• the meat should be dense and elastic; if it tears easily, it is not fresh;
• The color of a young cockerel is white, both in meat and in skin;
• in an adult - pink skin with 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 bird’s legs; the latter’s are much longer, and the body is larger and somewhat rounded.

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 cockerel in large quantities butter or sour cream.

Secrets of cooking rooster

If you bought an undressed rooster, be careful when gutting it. The main thing is to try not to cut gallbladder, but if this does happen, 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;
• Onions 3 pcs.;
• Carrots 2 pcs.;
• Peppercorns 15 pcs.;
• Salt 2 tsp;
• Garlic 6 cloves;
• Gelatin 2 tbsp;
• Parsley or celery root 1 pc.

First you need to cut 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 ready dish. Ready gelatin pour into the broth, mix thoroughly and pour over the meat. Leave to cool at room temperature and place in the refrigerator for at least 4 hours.

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. Can be prepared 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 pcs.;
• vegetable oil (olive or sunflower) 100 ml;
• onions 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 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 it to the frying pan olive oil another 50 g of butter, 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!

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 tsp 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.

Calories: Not specified
Cooking time: Not specified

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! Try also cooking, maybe this recipe will be useful for your holiday dinner.

We will need products:

- rooster carcass – 2 kg,
- apples with sourness – 3 - 5 pieces,
- garlic – 3-5 cloves,
- mayonnaise – 100 g,
- soy sauce– 5 tablespoons,
- table salt– to taste,
- ground black pepper - to taste,
- curry – 3 pinches,
- mixture provencal herbs- 2 pinches.

How to cook with photos step by step

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). We remove excess fat (if you like, you 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 smooth. 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.








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 it! You learned how to cook a homemade rooster in the oven. Are you convinced that this is not difficult at all? Wonderful delicious cock ready with apples! He's good with anyone vegetable side dish, for example in the form