How to roast a domestic rooster. Stewed rooster in tomato. The simplest recipe

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.

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 cooking 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 wash them thoroughly in cold water.
  • Place the cut up rooster carcass in a pan of suitable size and pour 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 the broth can be used to make very tasty soup. Your feedback and useful tips, how long and how to cook a rooster in a pan, leave it in the comments to the article and share it in in social networks, if it was useful to you.

In autumn, when on the farm , we select . And we use young roosters for meat, and sometimes we write off the old ones too. But the meat of cockerels is tough and not at all fatty, not like chicken, so the first courses and broth from it will not be rich. This means that it must either be stewed or baked. So the challenge is how to cook a rooster so that it turns out soft and tasty at the same time. Rooster meat is tough and has no fat at all, so it should only be cooked with sauces or stewed in sour cream. Cooks have always strived to come up with a recipe that makes meat soft and tender. One way to cook tender meat is to stew or boil it for a long time.

Vinegar, soy sauce and other sour seasonings perfectly soften meat. Therefore, before cooking the rooster, it must be marinated. If the cockerels are young, they can be cooked 2-3 at a time. For a vinegar marinade, take 1 tablespoon of sugar, 20g of salt, bay leaf, black peppercorns, carrots, parsley root per liter of table vinegar.

Cut the vegetables and add to the vinegar, boil the marinade, cool and pour it over the rooster carcass. Keep in the marinade for 3-4 hours in a cool place.

Then remove the carcass from the marinade, coat it with mayonnaise or butter, tie the legs, and carefully place it on a baking sheet. Place in the oven and bake, pouring over the resulting juice. When the carcass is browned, the rooster is ready. You can serve it whole or chop it into portions.

But you can use wine as a marinade; such meat will be soft and aromatic. Any homemade wine is suitable for preparation. Of course, it's better to take red.

Prepare the rooster carcass, place it whole in a saucepan or roasting pan and pour wine over it. Add spices, salt and sugar, garlic, coarsely chopped onions, fresh mushrooms. Soak in wine for 2-3 hours in the cold. Then place on a baking sheet and cover with foil and bake for 30-40 minutes. After this time, remove the foil, cover the rooster with pickled mushrooms and continue baking. Bake the rooster until it is golden brown, pouring the juice from the baking sheet over it.

Serve with pickled apples and pickled corn.

The rooster will become soft when cooked if it is coated with a special marinade with honey.

Wash and dry the cockerel, rub the skin with a cut clove of garlic, then rub with salt and ground black pepper. Using a grater, remove a thin layer of zest from one lemon and then squeeze out the juice. Mix lemon juice with zest and a spoonful of honey and brush over the rooster. Place the cockerel in the mold on the breast and bake in the oven for 15 minutes, then turn the carcass over with the juice again and place it in the mold on its back, breast side up. Cook in the oven for another 40-50 minutes.

Cook the rooster in halves

Cut the rooster carcass in half along the spine, remove the spine bone, and lightly beat the halves. Then grate with salt and pepper. Prepare the marinade for the rooster: take 2 tbsp. spoons of vegetable oil, 3 sprigs of rosemary, 3 tbsp. tablespoons grainy mustard, 1 tablespoon soy sauce, a spoonful of honey. Mix everything and rub the carcass with marinade on all sides. Let stand for 15-20 minutes.

Then place rosemary sprigs on a roasting pan heated with oil and place the rooster halves skin side down on them, fry and turn over. Place the roasting pan in the oven and cook with juice for 30-40 minutes.

COCKER IN MUSTARD SAUCE

Cut the rooster carcass into portions, pour in cold water slightly acidified with vinegar or let stand for an hour. Rinse the meat in cold water, dry, salt, roll the pieces in flour, fry in oil on all sides until golden brown. Remove the rooster and place it in a saucepan. Fry in the remaining oil from frying the meat onion large rings. Place in a saucepan with the meat.

Dilute sour cream with grain mustard, add peppercorns and pour over the cockerel, cook over low heat, covered, for 30-40 minutes. Even the toughest rooster will cook and be soft and tasty.

How to cook a rooster in the oven? Tasty. . village rooster

  1. It won't work in the oven. Village roosters have tough meat... and tasteless. . but it turns out a very tasty broth. . Well, then whatever soup you want... but it's better to cook noodles
  2. A village rooster, especially an old one, is best served cold or in soup. Yes, the soup will take half a day to simmer over low heat, but the broth will be quite sweet, the soup will be downright medicinal. Or borscht made from such a rooster.
  3. If you still manage to push the rooster into the oven, he will swear terribly and cry out for mercy
  4. Poultry is like a tree! You need to marinate it for a day and a half, then something will come out.
  5. on the bottle.
  6. Roosters have tough and dry meat. They make wonderful jellied meat and the broth is simply excellent, rich and aromatic (it takes a long time to cook). But if the rooster is not quite old, then you can try it (and be sure to marinate it before that), but the meat will still not turn out tender and juicy.
  7. I feel sorry for the rooster...
  8. Well, for starters, it’s still better to kill him, no matter how cruel it may sound, because baking him alive is even more cruel. After this, it is better to pluck, singe, gut and wash it. Then cut into large pieces and put in a special Maggi Juicy Chicken bag and pour the contents of the second bag into it, then shake it slightly, tie with the included wire and put on a baking sheet in the oven at 200C. After an hour, remove and place on plates. That's it, you can eat and lick your fingers. Bon appetit.
  9. How to cook a rooster in the oven
    You will need:
    rooster - 1 piece;
    onions 3-4 pcs;
    carrots 1-2 pcs;
    porcini mushrooms - 250 g;
    ;
    salt.
    For the marinade:
    dry wine - 3 tbsp;
    — 50 ml;
    onions - 1-2 pcs;
    garlic - 2-3 cloves;
    rosemary;
    Bay leaf;
    salt.

    Instructions:
    1
    First, remove the rooster from the freezer and let it thaw thoroughly. To speed up this process, place it in water. It is best if it is slightly warm or room temperature. After this, rinse it well several times in running water.

    2
    Now the rooster needs to be marinated. To do this, prepare a special marinade. Take a pan and pour dry wine into it along with grape vinegar. After this, peel the onion and cut it into half rings. Cut the garlic into very small rings or grate on a coarse grater. Place the onion and garlic in a saucepan, add rosemary, bay leaf and salt to taste. Now mix everything well and taste the salt. The marinade should be slightly salty, but do not overdo it. Now place the rooster carcass in a saucepan with the marinade, close the lid and leave for two to three hours. From time to time it will need to be turned over so that it is better saturated with marinade on all sides.

    3
    At this time, prepare the filling for the rooster. Large onion cut into five or six pieces and fry it until golden brown, then add coarsely chopped carrots to it. After about five minutes, add the porcini mushrooms and fry everything together for another ten to fifteen minutes. Add salt to taste and turn off the heat.

    4
    Then remove the carcass and let it dry a little so that the remaining marinade drains from it. After this, stuff the rooster with the prepared minced meat, and secure the hole with a wooden skewer. Place it on a prepared baking sheet lined with foil. Wrap the rooster well in it and place it in a preheated oven.

    5
    Bake at a temperature of one hundred and eighty degrees Celsius. After an hour and a half, carefully unwrap the foil and leave the rooster in the oven for another hour. When the entire rooster is covered with a golden brown crust, turn off the heat and remove it from the oven.

Description

Stewed rooster will be a great decoration for anyone festive table. In addition, you can prepare such a delicious dish for dinner for your family, for which they will definitely be grateful to you.

It is not at all difficult to prepare a young stewed rooster at home with your own hands. The ingredients that you will need during the cooking process can be purchased at any store, and you will not spend very much time preparing such a delicious dish.

Most housewives are afraid to cook a rooster at home, since if cooked incorrectly, its meat turns out tough and rubbery. However, if you try to cook a bird according to our recipe with, then you will see that even rooster meat can turn out juicy and tender if you cook it correctly at home. A delicious young rooster stewed in vegetables will leave only the most positive impressions on you and your family, as well as on your guests, if you are preparing this dish for a holiday table.

Ingredients


  • (8 pcs.)

  • (1 carcass)

  • (a handful of)

  • (1 PC.)

  • (1 PC.)

  • (2 cloves)

  • (small, 2 pcs.)

  • (300 ml)

  • (1 branch)

  • (taste)

Cooking steps

    Before you start cooking, make sure you have all the necessary ingredients in your home. Place them on the table in front of you so that you don’t waste time looking for them during the cooking process. Rinse the vegetables thoroughly, peel the garlic, open the olives.

    The young rooster should be cut into pieces and fried on both sides in a frying pan until crispy.

    Now cut the zucchini into small pieces so that it is convenient to stew them along with the meat. There is no need to peel the peel.

    Take a large cast iron skillet, add some oil and wait for it to heat up. After this, add the zucchini and chopped bell pepper to the pan. Fry vegetables for 5 minutes.

    Then add finely chopped garlic and halved cherry tomatoes to the pan. Fry for a few more minutes.

    Now you should add olives to the pan and pour white wine over the vegetables. Mix all this well.

    Take a lemon, wash it thoroughly and grate the lemon zest on a fine grater. Add it to the pan and simmer its contents for a couple of minutes.

    Now it's time for the meat! Place the fried pieces of rooster in a frying pan, stirring with vegetables, and add a sprig of rosemary to give the dish an original aroma.

    You should wait until the wine boils and let it simmer for a few minutes, stirring the ingredients thoroughly. Simmer the rooster in wine for about 90 minutes over medium heat with the lid closed.

    When the dish is almost ready, add finely chopped herbs to the pan and simmer for a few more minutes so that the meat is saturated with the smell of the herbs.

    When the meat is ready, place it on a plate and serve.

    You can serve stewed rooster with a side dish of boiled potatoes or mashed potatoes! The dish turns out incredibly tasty, and the rooster meat will amaze you with its softness.

    Bon appetit!

How to cook some of the rooster. Moldavian dish

2014-09-22

Description

Moldovans are a cheerful and free people. Their cuisine is tasty and varied. They are usually prepared from fresh vegetables, meat or fish. “Inyya” from a rooster (inyyka) - Moldavian National dish. “Inyya” is served with mamaliga and sheep cheese. This masterpiece is washed down with homemade red wine. So, to prepare “Inyika” from a rooster you will need:

Ingredients

  • Domestic rooster – 1 pc.;
  • Onion – 2 heads.;
  • Tomato (tomato) – 1 large and juicy;
  • Green onion – 1 large bunch;
  • Sorrel – 1 large bunch;
  • Dill – 3 sprigs;
  • Dry homemade wine – 100 ml;
  • Salt, ground black pepper;
  • Vegetable oil for frying – 70 ml;
  • Drinking water – 500 ml.

The process of preparing “Inyiki”:

Pluck a fresh rooster carcass, singe it and wash it under running water. Cut into medium sized pieces.


Peel and wash the onions. Chop it into thin rings or half rings.

Chop the tomato into small cubes.

Wash green onions, sorrel and dill and chop as desired.


Pour vegetable oil into the cooking vessel. It is better to choose a deep container with a thick bottom and walls.

Fry the rooster pieces over maximum heat until golden yellow.

Add all the onions to the meat. Cook at the same temperature for another 3 minutes.


Salt and pepper the rooster meat and onions to taste. Fill with water and cover with a lid. Simmer over low heat until the meat is completely soft but does not fall off the bone.

Add green onions to the stew mixture. Cook for another 3 minutes.


Add sorrel.


Add chopped tomatoes and dill last. Taste for salt. If necessary, add salt.

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