This is the ideal way to prepare hard cock meat and we will analyze it using the example of two recipes.
Cock in wine in French - recipe
This is a recipe for the preparation of a classic French cock in wine, which was adapted and presented to the general public by French handyman Julia Child.
Ingredients:
- bacon - 45 g;
- olive oil - 35 ml;
- a cock - 1,7 kg;
- cognac - 55 ml;
- laurel leaf - 1 pc .;
- shallots - 20 pieces;
- red Burgundy wine - 480 ml;
- flour - 45 g;
- chicken broth - 480 ml;
- garlic - 2 teeth;
- tomato paste - 10 g.
Preparation
Before you prepare a cock in Burgundy wine, divide the bird into pieces, rinse and dry with a towel. Fry the bacon slices in hot olive oil and transfer them to the napkins as soon as they are browned. Place the slices of the cock in the preheated fat and brown on all sides. Add the peeled bulbs, the laurel leaf and pour it all over with cognac. The resulting sauce boil, sprinkle the bird with flour, stir and pour the wine. Return the bacon to the dishes, put the tomato paste, fill the cock with chicken broth. Leave the dish on minimum heat for an hour and a half.
Add soft pieces of the bird, and leave the saucepan on high heat. Stirring, assure the sauce, thickening it to the desired consistency, and then serve it with the bird.
Rooster in white wine with vegetables
Above we have considered the classic cocktail recipe for France in red wine, but if you wish, you can use a base of white wine and boil a thick soup stew from the bird.
Ingredients:
- carcass of the cock;
- white wine - 430 ml;
- chicken broth - 2.3 liters;
- stalks of celery - 2 pcs .;
- carrots - 290 g;
- garlic - 3 pieces;
- leeks (white part) - 6 pcs .;
- pearl barley - ½ st .;
- a handful of green parsley;
- a handful of prunes .
Preparation
Cut the bird into pieces and brown it. Add to the bird randomly sliced vegetables, pour the washed pearl croup and pass for 3-5 minutes. Pour the contents of the dishes with a mixture of wine and broth. You can also add a twig of thyme or rosemary. Leave the dish on low heat for about an hour, then add the pieces of prunes and continue cooking for another 20 minutes. Finish the dish with parsley.