Rooster meat is considered to be tough, stringy meat. It's also known to be flavourful. The best way to prepare rooster meat is to braise or stew it for a long time to make it tender. The most well-known such dish is coq au vin, rooster cooked in wine. While coq au vin is often made with any chicken, it was traditionally made with roosters, as this preparation made the rooster meat tender and delicious.
- Skill level:
Things you need
- 7.26kg. to 3.63kg. rooster
- 0.454kg. mushrooms (traditionally small white ones)
- 6 shallots
- 4 cloves of garlic
- 1 bottle red wine
- 1 onion, chopped
- 6 slices bacon
- 2 cups chicken or vegetable stock
- 1 bay leaf
Mix 1/2 of the bottle of wine, three crushed shallots, half the garlic and the bay leaf. Pour into a self-sealing bag and add the rooster parts. Marinate overnight.
In a heavy pot, cook the bacon. Remove bacon to a plate, leaving the fat in the pan.
Remove the chicken parts from the marinade. Brown them in the bacon fat, turning them to brown evenly. Remove the chicken from the pan.
Add the onion to the pan and brown. Add salt, the remaining shallots and mushrooms and sauté them.
Add the chicken pieces back to the pan. Add the remaining wine and the stock.
Bring the pot to a simmer, reduce the heat to low, cover and cook for about three hours or until the meat is almost falling off the bone. Check hourly to be sure it is not cooking too fast.
Remove the lid, increase the heat, and reduce the liquid before serving, about five to 10 minutes.
Tips and warnings
- You can also cook this in an oven at 163 degrees Celsius for three hours. Cook rooster parts in a slow cooker on low for seven or eight hours for tender meat.
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