Rooster can be very tasty as long as it is prepared in the right way. Its meat is generally tough and requires a more special processing to acquire an irresistible taste and aroma.
In France, little roosters are revered, but in some other parts of the world rooster with sauerkraut is a real classic.
To make the rooster meat tasty and tender, a little patience and desire is needed.
First of all, you can soak the sliced rooster in salt water for 2-3 hours to tenderize the meat.
Then take it out of the water, wash it and coat it with a marinade of olive oil, lemon juice, garlic, salt and black pepper. Let it sit in the marinade for at least 7-8 hours, then proceed to boil the rooster.
For your convenience, use a pressure cooker, and add one whole onion, bay leaf, peppercorns, lump of butter, 1/2 bunch of fresh parsley and 2-3 sprigs of fresh thyme to the water in which the rooster will be boiling.
To remove heavy flavors from the meat, you can also add 2 tablespoons of vodka. If the rooster is young, it will cook in about an hour.
If it is old, it can cook for at least 2 hours in the pot.
If you have free time and desire, you can cook the poultry in a regular pot, but know that in some cases the meat will need a whole day on the stove to become tender and appetizing.
Afterboiling the rooster, a great broth is obtained that you can make rooster soup from and the meat can be made into Stew, Soup, Rice or Oven-Baked Cabbage and any dish at all that uses chicken meat.
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