Try recipes with rooster in different ways, which can be a luxurious lunch or a hearty dinner

Are you planning a holiday or just a festive feast and wondering what to surprise your guests with? Then definitely try recipes for homemade rooster.

It’s the kind of meat you make once in a while, but when done right, the resulting dish is absolutely delicious.

We have several interesting delicacies for you that are definitely worth tasting. You will see which recipe suits you best in the end.

Delight your loved ones and prepare something special for them that you will enjoy tasting together with them.

Homemade rooster with stuffing

Although this recipe is intended for a rooster, it can be used in a way for any poultry, be it chicken, duck or even turkey. There are no limits to your imagination, and when you’re craving a stuffed bird, you’ve got inspiration. Do not hesitate to take a look at the recipes for roast turkey .

Ingredients:

• 1 rooster (weight approx. 2 to 2 and 1/2 kg)
• 10 black pepper balls
• 120 g of parsley
• 200 g of carrots
• 100 g of celery
• 150 g old bread
• 200 g dried sausage
• 5 – 6 cloves of garlic
• 1/2 cube of fresh unsalted butter
• 20 g semi-coarse flour
• Ground black pepper to taste
• A pinch of citric acid
• 1 handful of freshly chopped parsley
• Salt to taste

Method:

• Put the well-cleaned rooster in a pressure cooker with the entrails, add water, a few grains of black pepper, cleaned carrots and celery.
• Cook gently in a pressure cooker. If we don’t have a pressure cooker, we use a regular one and cook until the rooster is soft.
• After cooking, remove the rooster and the vegetables from the pot and finely chop the innards and the cooked vegetables. Place in a medium-sized bowl.
• Add finely chopped dried sausages, slices of bread pre-soaked in water and squeezed, chopped parsley, pressed garlic, ground black pepper and salt to taste.
• We fill the cooked rooster with this stuffing and sew it up with kitchen thread. Place in greased baking pan and brush with melted butter from 1/4 cube on all sides.
• Preheat the oven to 220 degrees. Bake in a preheated oven and, if necessary, baste with the stock that we kept in the pressure cooker.
• Leave the finished rooster with the stuffing in the turned off oven and prepare the sauce.
• Melt the remaining 1/4 of the butter in a pan, dust with flour, fry and cover with broth, approx. 2 cups. Season the sauce with a pinch of citric acid, salt and ground black pepper to taste.

Slow Roast Rooster

This recipe will delight you, because after cooking, the meat falls apart and completely melts on the tongue. Of course, just like a rooster, chicken can also be prepared.

Ingredients:

• 1 rooster (approx. 2 – 3 kg)
• 1 chemically untreated lemon
• 1 large onion
• 4 – 6 cloves of garlic
• 1 mug of beer or wine
• Ground black pepper to taste
• Salt
• Herb mixture (thyme, licorice, parsley)
• Water as needed

Method:

• We start by salting the whole rooster and preheating the oven to 150 degrees.
• Clean the onion and cut it into quarters together with the lemon.
• Peel the garlic, press it, mix it with herbs and spread it on the rooster.
• We place it in a roasting pan, sprinkle with pepper, throw in chopped onion and lemon, add beer or wine and close the lid.
• Then put the baking pan in the preheated oven and bake for 3-4 hours.
• We continuously check how the liquids have evaporated and add water as needed.
• We need to end up with juice/sauce left in the roasting pan, but not too watery, otherwise it won’t taste the way it needs to.
• At the end of baking, remove the lid, increase the temperature to 200 degrees and bake for another 30-40 minutes.
• Roasted vegetables and boiled potatoes are good as a side dish. Pour the juice from the rooster over them.

Rooster breast roasted in a pan

Preparing a rooster is often a lengthy matter, because when we get our hands on an older piece, it can happen that the meat will be as stiff as a sole. But that doesn’t mean it’s not good meat. On the contrary, it is very tasty and, when prepared well, pleases our taste buds.

Ingredients:

• 2 teaspoons steak seasoning
• 1/2 teaspoon smoked ground paprika
• 1/2 teaspoon sweet ground paprika
• 2 boneless and skinless rooster breasts
• 1 tablespoon of sunflower or extra virgin olive oil
• 1 tablespoon of butter

Method:

• Mix steak seasoning, smoked paprika and sweet paprika in a bowl. Rub the rooster breasts liberally with spices on all sides.
• Put oil in a large pan, heat to medium heat.
• We move the pan so that the oil reaches the entire bottom.
• Add the chicken breasts and roast for 8 minutes without turning. If the breasts are thin, only 5 minutes is enough.
• Then turn the breasts over and repeat the same baking procedure.
• Add a spoonful of butter to the pan, let it melt and turn the breast several times to coat it in the melted butter.
• Transfer to a serving tray, let it rest for 5-7 minutes, and only after this time can we cut the chicken breasts and serve.

Rooster on wine

I’m sure you’ll agree that this recipe is one of the absolute classics that you can enjoy not only in the best restaurants, but also in the comfort of your home. You just have to find the right combination of ingredients. A young rooster needs care and the right spices, only then will it have the ideal taste.

Ingredients:

For the marinade:

• 750 ml of red wine
• 2 medium sized carrots
• 1 large onion, chopped
• 3 pressed cloves of garlic
• 1 tablespoon of dried mushrooms
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon ground black pepper

On the cock:

• 1 tablespoon of semi-coarse flour
• 1 rooster divided into portions
• 2 teaspoons of oil
• 1/2 cube of fresh unsalted butter

To finish:

• 700 g of potatoes
• 500 g of fresh mushrooms
• 200 g of diced bacon
• 200 g shallots
• 1 clove of garlic
• 1 handful of parsley
• 1 pinch of sugar
• Salt to taste
• 1/4 teaspoon ground black pepper

Method:

• Pour wine into a bowl, add chopped onion, chopped carrot, dried thyme, pressed garlic, dried mushrooms, bay leaf and ground black pepper.
• Mix the marinade thoroughly and put the portioned rooster into it. Leave to marinate in the fridge for at least 12 hours.
• The next day, remove the meat and set aside the marinade.
• Heat 1/4 cube of butter and 1 tablespoon of oil in a large oven-safe pan, and sear the rooster evenly on all sides.
• When the rooster is fried, add the vegetables from the marinade to it and stir for 5 minutes so that it is slightly fried.
• Add the flour and mix for another 5 minutes. Meanwhile, preheat the oven to 200 degrees.
• Cover with marinade, cook for a while, cover with a lid and put in a preheated oven for about 2 hours.
• While the rooster is baking, take another pan and heat the other 1/4 of the butter and a tablespoon of oil.
• Add the bacon, shallots and sauté for about 5 minutes, stirring constantly. Season with sugar, salt, pepper and add 2 tablespoons of water.
• Wait for the liquid to evaporate and add chopped fresh mushrooms. Stir for another 5-6 minutes to fry the mushrooms.
• Once the rooster is baked, mix the chopped garlic and parsley into the sauce. Boil the potatoes and add them to the pan with the mushrooms.
• We serve potatoes, rooster, and all this is covered with sauce.