Recipe options for roasting a whole rooster in the oven. Rooster meat - benefits and harms; what and how can be prepared from this ingredient

1. Prepare the marinade in a small container. To do this, combine mayonnaise, soy sauce, ground pepper and spices: suneli hops, nutmeg and paprika.


2. Mix the sauce well so that the ingredients are evenly distributed.


3. Wash the rooster under running water, clean it of feathers and black markings, if any. Also gut the insides. Wipe with a dry cloth and coat with marinade on all sides and inside.


4. Place the bird on a convenient surface and wrap in cling film. Leave it to marinate for a day in the refrigerator, but you can keep it longer, then the meat will be softer. However, if you don’t have time to wait that long, leave the bird to marinate at room temperature for 2-3 hours.


5. When the rooster is ready to bake, wash and dry the apples. Using a special knife, remove the core and cut the fruit into 2-4 parts. Although if the apples are small in size, then they can be placed whole in the bird.


6. Stuff the rooster with apples.


7. Wrap the carcass in a baking sleeve, place it on a baking sheet, and place it in the oven at 200°C for about 1.5 hours. The specific baking time depends on the size of the rooster. Usually the time is calculated as follows: for 1 kg of meat - 45 minutes of cooking, plus 25 minutes for the whole carcass for browning.

In order to prepare a delicious dish, it is not enough to know a good recipe! How to cook a rooster correctly so that it becomes a decoration on any holiday table in your family? The main thing is to choose a high-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 cook it for a long time. But, fortunately, with the development of gastronomy, a huge number of options have appeared: seasonings, sauces, pickling.

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 our central nervous system needs so much, as well as A and C, which improve our immune system and vision.

Even despite its calorie content, it is considered a 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, the skin color is pink with a slight yellowish tint;
  • 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 paws; 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 a large amount of 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 the 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 up 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 the finished dish. Pour the prepared gelatin into the broth, mix thoroughly and pour it 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. You can prepare a huge number of different dishes from a rooster by stewing it. 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 another 50 g of butter to the olive oil in the frying pan, 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 teaspoon of 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.

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” made from rooster (inyyka) is a 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.

All lovers of homemade chicken know: if possible, it is better to buy a rooster rather than a chicken. The fact is that its meat is noticeably tastier, although it takes longer to cook. So if you haven’t tried making rooster dishes yet, it’s time to start! The simplest, and at the same time, successful recipe is stewed rooster in tomato. It turns out very flavorful, and even with gravy!

Recipe information

Cooking method: stewing.

Ingredients:


  • rooster – 1 carcass
  • tomato paste – 3 tbsp.
  • water – 500 ml
  • onion – 1 pc.
  • carrots – 1 pc.
  • vegetable oil for frying
  • flour - 3 tbsp.
  • ground black pepper or other spices.

Preparation


  1. We bought a young rooster, so the carcass is small and round, like a chicken. However, if you take the carcass of an adult rooster, it cannot be confused with a chicken: the rooster has longer legs, and its entire body is more “angular.” To prepare the dish, wash the bird and pluck it if necessary. Then we cut it into several portions. If you have a large rooster, then to two drumsticks, two thighs and two wings you can add four more parts of the brisket and two or three parts of the back. Our carcass is small, so we will divide the brisket into only two parts. You may find the instructions useful.
  2. In a small container, combine salt and ground pepper. Rub each piece of chicken with this mixture and place separately on a plate. Then light the fire and set the frying pan with vegetable oil to heat up. While it is heating, roll portioned pieces of poultry in flour. If you want, you can use breadcrumbs instead of flour: they will also serve well in this matter. Lay out the pieces of rooster to fry. We don’t fry it too much—it’s enough to wait until the crust just “sets.”

  3. Prepare a vessel for stewing. Take a large saucepan and pour a little vegetable oil into the bottom. We put it on the fire and lay out the fried pieces of rooster. After this, peel the onion and cut it into rings or half rings. Place on top of the rooster pieces. Cover the pan with a lid so that the dish begins to simmer.

  4. Peel and grate the carrots. Add to the pan.

  5. Now pour half of the prepared water into the pan, cover with a lid and simmer. Tip: Add hot water so that it does not lower the overall temperature of the dish.

  6. After 20 minutes, when the vegetables are already soft and the rooster is half cooked, you can add the tomato. Place the tomato paste in a deep plate or bowl, add the rest of the water and stir until smooth. Pour it into the pan and stir the contents. Cover the dish with a lid and continue to simmer the rooster until fully cooked. In total, the rooster should spend at least an hour in the pan.
  7. Stewed rooster in tomato is ready! An excellent side dish for it would be buckwheat porridge or mashed potatoes!

Rooster meat It was usually used for preparing jellied meat, borscht or other similar dishes, but it was not recommended to fry such meat separately. It is still believed that rooster meat has a tougher consistency than chicken meat. However, differences between these types of meat still exist, however, if you properly prepare rooster meat at home, they are almost invisible.

In order to prepare a delicious dish of rooster meat, you should choose it correctly. If you are going to use homemade rooster meat, then the bird should be chopped at a young age, since rooster meat becomes tougher over the years. Fattening the rooster also plays an important role. If you raise poultry for meat, then you need to feed it grains, cereals and, of course, vegetables. Particular attention should be paid to root vegetables.

When choosing rooster meat in a store, you should pay special attention to its smell. E If you feel even a slight presence of a rotten smell, then you should not take such meat. Also take a closer look at the consistency of the product. High-quality rooster meat must be dense and elastic, not flake or fall into pieces. The color of the carcass also plays a big role. An adult young rooster has pink or slightly yellowish skin, a very young rooster will have white meat and skin, and if the bird was killed at an age, then the color of its skin will be bright yellow, sometimes with an admixture of blue.

Carefully inspect rooster meat in the store before you buy it, and it is better to make sure of the freshness of the meat yourself, since not all sellers may be conscientious.

Benefits and harms

Like any other product, rooster meat has both beneficial and harmful properties. The beneficial properties include the fact that rooster meat contains a large amount of proteins and amino acids. Rooster meat also contains a large amount of B vitamins, as well as A and C. Thanks to their content, consuming rooster meat regularly can significantly improve vision, normalize acidity in the stomach and support the nervous system with the necessary components.

Despite the fact that rooster meat has a high calorie content, if consumed and cooked correctly, it can be considered a dietary product.

How to cook rooster meat?

As already stated, If you cook rooster meat correctly, it will not be tough. Many housewives wonder what to cook from this ingredient?

First of all, I would like to note that rooster meat makes excellent jellied meat. There are a large number of recipes for its preparation, which are united by one factor: rooster meat for jellied meat should be cooked for at least eight hours, so that it subsequently becomes soft and tender.

Rooster stew is also very popular. You need to simmer it in a frying pan with your favorite additives. Very often, rooster meat is stewed in cream sauce or sour cream.

Rooster meat produces a very tasty and rich broth, which is perfect for making borscht, soup or beshbarmak. However, if the rooster was not young, nothing can be done with the meat after boiling, as it will still be tough.

You can also bake a rooster in the oven with very juicy vegetables. They will make its meat more tender and soft.

Whatever cooking method you choose, you should know that the older the rooster was before slaughter, the tougher its meat will be.