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Probably every person who has tried poultry knows that it is much more tasty, aromatic and healthy than store-bought poultry. But to do this, it needs to be cooked correctly so that it is not tough. Unlike store product, domestic chicken does not contain chemical components, antibiotics or other aggressive substances. So she will ideal food for small children, pregnant and lactating women. Let's find out how to prepare a delicious rooster stewed with potatoes in a slow cooker.

Rooster in a slow cooker with potatoes - recipe No. 1

To prepare such a delicious dish, you need to stock up on one kilogram of potatoes, six hundred grams of rooster meat, one medium carrot and onion, two hundred grams of sour cream and twenty grams of greens. Also use a couple of bay leaves, a couple of pinches of pepper mixture, a pinch of basil, a pinch of oregano, a pinch of mustard seeds, a teaspoon of salt and a pinch of ground black pepper.

Prepare the food: peel the carrots and onions, disassemble the rooster meat, cut it, rinse and dry.
Grate the carrots on a fairly coarse grater, and chop the onion into large half rings.
Pour a little vegetable oil into the bowl and fry the meat until it gets a nice golden brown crust. After the meat is browned, add onions and carrots to it. Fry the vegetables until golden.

Pour water into the meat, add spices, add sour cream and add salt. Cover the multicooker lid and cook in the “stew” mode for an hour.

Peel the potatoes and chop into slices. Send him to the meat. Cover with a lid and cook in the same “stew” mode for another half hour. Sprinkle the finished dish with finely chopped herbs and leave on the “warm” mode for ten to twenty minutes.

Stewed rooster with potatoes - recipe No. 2

To prepare such a dish, you need to prepare one domestic rooster, six potatoes, a couple of red peppers, one medium tomato, three cloves of garlic, and some herbs. Also use three medium onions, vegetable oil, some salt, peppercorns, bay leaf ick and other spices depending on your taste preferences.

Rinse the meat and cut into small pieces - about two by two centimeters.
Pour vegetable oil into the multicooker bowl. Chop the garlic into small pieces and add to the bowl. Set the mode to “fry” or “quick” and fry a little.
Add the meat to the multicooker bowl, pepper, add salt and fry with the lid closed for ten minutes.

During this time, prepare the remaining products. Peel the onion and chop into thin half rings. Cut the tomatoes into slices, and the bell pepper into fairly large strips. Place all the prepared vegetables into the multicooker bowl, cover with a lid and cook for another ten minutes.

Peel and chop the potatoes as desired. Add it to the multicooker bowl, add salt, pepper, herbs and spices to taste. Pour in one multi-glass of water. Set the “soup” mode and cook for one hour.

Chicken with potatoes in tomato sauce

To prepare such a delicious dish, you need to prepare rooster meat - thighs, drumsticks, wings, breast, also use five to seven potatoes, two hundred grams of sour cream and a couple of tablespoons of tomato paste. You will also need one hundred grams of cheese, half a glass of water, some pepper and salt.

Chop the chicken into portions. Prepare the sauce: mix tomato paste with salt and pepper, season to taste. Peel the potatoes and cut into several large pieces. Combine meat and potatoes, coat thoroughly with sauce.

Grease the multicooker bowl with oil. Place meat and potatoes in it, pour in water. Grate the hard cheese and add it to the bowl. Cover with a lid and cook in the “stew” mode for one and a half hours.

Rooster stewed in a slow cooker with apples

To prepare such a tasty and satisfying dish, you need to prepare one kilogram of rooster, half a kilogram to seven hundred grams of potatoes, a couple of onions and a couple of apples. Also use a bay leaf, a couple of cloves of garlic, some butter, chicken seasoning, a little salt and pepper.

Pour some vegetable oil into the frying pan. Cut the rooster into portions, rinse and dry. Chop the onion into thin half rings, fry it until nicely golden and remove. Immediately fry the meat on both sides.
Wash the apples and cut into cubes. Peel the potatoes and cut into small pieces.

Grease the multicooker bowl with butter. First put the fried onions in it, then the meat, and then the potatoes. Add salt and pepper depending on your taste preferences. Season and add finely chopped garlic. Next, pour in the prepared apples. Place bay leaves and herbs on top. Cover the multicooker bowl with a lid, set the “stew” mode and cook for one hour.

Cooking tasty and aromatic rooster meat in a slow cooker is not at all difficult. To do this you just need to stock up poultry and follow the instructions provided.

On the eve of the New Year, the rooster comes to mind, willingly or unwillingly, because 2017 will be completely in its power. It turns out that this bird not only knows how to scream in the morning, you can also get other benefits from it. Rooster can be cooked delicious dishes, A best recipes you will find right here with us.

Rooster first courses

Traditionally, rooster meat is used for first courses. From such meat, soups and broths are very rich and aromatic. For you, we have selected delicious recipes for first courses made from this meat:

No. 1. Rooster soup

Simple and clear, and most importantly - delicious recipe you will find on the video from YouTube (watch starting from 13 minutes):

No. 2. Chorba from the rooster

This dish is interesting not only for its richness and thickness, but also for the sour notes of kvass. Watch the full video from YouTube:

No. 3. Ribollita soup

Rooster dishes include the famous Italian Ribollita soup. This is a combination of vegetables and legumes, which get a special taste and richness if cooked in rooster broth. The recipe for the dish is shown in the video from YouTube:

Main courses: the best rooster recipes

We have selected the following dish recipes as the second:

No. 1. Stuffed rooster in the oven

This meat can make a real masterpiece homemade, which will become the highlight of the New Year's and Christmas table. See for yourself by repeating the recipe from the video:

No. 2. "Rooster in wine" in French

This meat goes wonderfully with red wine, which the French have long understood. Here is a recipe for how to deliciously bake meat with this key ingredient:

No. 3. Rooster in Greek

The Greeks also like to cook rooster and also use red wine for this. Watch the video for the full recipe:

No. 4. Rooster in a slow cooker

The recipe is simple: cut the bird into pieces, add salt and pepper. Into the lubricated vegetable oil Layer the bowl in layers with some of the meat, onion half rings, grated carrots, then again with pieces of meat + a cup of water. Set to simmer for 1 hour. For 5 minutes. Fill in the sour cream completely, mix and let the program turn off. Yummy is ready! Don’t forget to choose the best one: it will highlight the taste of the dish!

Rooster appetizers

Jellied meat can also be made from rooster. Watch the video for the recipe for this cold appetizer:

It's easy to love this meat if you find it. correct instructions for its preparation. Take our recipes into service and be sure that everyone who tries them will want to crow with pleasure from such dishes. And also read - they can be a great addition to your table!

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

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 onion, 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.

Much depends on the age of the individual. If the broiler was under 2 months old, there will be no difference. The chicken and the rooster will be identical in appearance and taste. But with age, changes begin.

Chicken meat is very tender, but almost tasteless. But the rooster has a sweetish taste, so the spices during cooking must be selected correctly. They should highlight the taste, not interrupt it.

There is also a difference in rigidity. Even small children are given chicken. But rooster fillet is not so easy to chew, even when properly cooked.

At the same time, chicken has more fat. And her skin is much thicker. But in a rooster it is hard, thin and can have a color from deep yellow to bluish.

And a chicken is cheaper than a rooster. Therefore, in order not to fall for the tricks of dishonest sellers and not buy a chicken instead of a rooster, you need to know the main visual differences:

  • When choosing a carcass, look inside. The rooster must have testes. They resemble large beans;
  • a rooster carcass will emit a richer aroma than a chicken carcass;
  • there are definitely spurs on your feet.

Note!

The most delicious meat comes from a rooster up to 10-12 weeks old. It is moderately tender and fatty. But then it becomes tougher.

How to cook properly

It definitely takes longer to cook a rooster than a chicken. Poultry is rarely fried. It is mainly stewed, baked, and used to prepare rich broths. Traditional dish from a rooster - jellied meat. It not only freezes well, but also turns out very tasty even without seasonings and spices. Just cook it for at least 8-10 hours. By the way, professional chefs prepare jellied meat using meat from both young and adult animals.

The rooster can be stewed in a frying pan or in a slow cooker. Sour cream and cream complement its taste well. You can cook the bird right away with potatoes, carrots and other vegetables.

Rooster broth makes a gorgeous borscht or beshbarmak.

Note!

Young roosters are not raised for meat very often. If you slaughter an aged bird, the meat will still be tough no matter how much you cook it. Then you can use the broth, pick the fillet from the bones, grind it or chop it very, very finely, fry it with onions and mix it with porridge or pasta.

A lot of questions arise specifically about cooking an old rooster. It's not just about toughness. After it begins to cover the chickens, the meat becomes bad smell. When choosing a carcass at the market, you may not feel this. But at home everything will become clear. There's no need to get upset. The carcass must be washed, dried, then generously rubbed with soda inside and out and left to lie for 20-30 minutes. This will get rid of the smell. Then in cold water add vinegar at the rate of a spoon per half liter of water. Bring the rooster to a boil over low heat. Drain the water, rinse the carcass, add new water and cook until tender. This step will help the meat become more juicy and tender.

How to stew a domestic rooster


Poultry prepared according to this recipe can be served festive table. It's a win-win option. Pairs perfectly with potato dishes.

Ingredients:

  • medium-sized carcass;
  • a glass of wine (preferably table red);
  • tomato;
  • 2 onions;
  • 3-5 cloves of garlic;
  • salt and spices.

How to cook

Wash the bird and let it drain excess liquid, wipe the inside with kitchen paper napkins. Cut into portions. Fry in a heated frying pan until golden brown. Add garlic whole or cut in half.


Place the fried meat in a saucepan with a thick bottom. Add salt and spices (be sure to have bay leaves), wine and just enough water to completely cover the meat.



Simmer over low heat and cover loosely with a lid for about two hours. Add tomato slices and cook for about another hour.


In the fat remaining after frying, simmer the onion, cut into rings or half rings, simmer until golden brown. Add to the rest of the ingredients and simmer for another 10-15 minutes.



Serve hot. As soon as it starts to cool, it will become covered with “islands” of fat.


How to cook a homemade rooster in the oven


There is nothing complicated about this recipe. But in order for the rooster to turn out tasty, no tricks are needed. You just need to follow the recipe.

Ingredients:

  • medium-sized rooster carcass;
  • 2-3 cloves of garlic;
  • 2-3 bay leaves;
  • tsp vinegar 9%;
  • a pinch of paprika and ground black pepper;
  • salt to taste.

Cooking method

Wash the rooster, dry it, cut into portions. Place in a deep bowl. Chop the onion into not too thin rings, chop the garlic with a knife. Spread over the surface of the bird. Pour in a mixture of vinegar and water. There should be enough liquid to completely cover the meat. Leave the rooster to marinate for at least an hour.

Transfer the pieces into the mold. Place in an oven preheated to 190 degrees for 10-15 minutes. Pour the remaining marinade over the field and cook for another 40-60 minutes.

The smaller the pieces of meat, the faster they will bake.

Homemade noodles with rooster


Do you want to pamper your family with a delicious, rich dish? Then this is exactly the recipe you need. It’s not at all difficult to prepare, but serves as both the first and second course.

Ingredients:

  • medium-sized rooster carcass;
  • liters of water;
  • 2-3 carrots and onions;
  • 2 eggs;
  • flour;
  • salt;
  • 5-6 cloves;
  • 10-15 peas;
  • 2 bay leaves.

How to cook

Cut the rooster, wash it, put it in a saucepan, add water. As soon as the water boils, you must constantly remove the foam that forms from it.

When it is almost gone, put one carrot cut in half or quarters and all the whole onions into the broth. First stick a clove into one. Sprinkle pepper. Let everything simmer together over low heat for an hour.


Afterwards, you need to remove everything from the broth except the bird, add carrots, cut into medium-thick slices (for beauty, you can make them curly).

At this time, you need to start preparing the noodles. Let’s say right away that not a single store-bought one, even the most expensive one, can replace the taste of homemade. It's easy to prepare. You need to pour the sifted flour onto the table, make a hole in it, beat the eggs into it, add salt. Knead until you get a thick but fairly elastic dough.

Water cannot be added. It will be easier to knead, but the noodles won't taste as good and won't hold their shape as well.

Roll out the dough into a layer. Ideally, the thickness should be no more than 2 mm. But it may not work out so subtly the first time. It takes skill. So if it turns out thicker, you just need to boil the noodles a little longer. Sprinkle the rolled out layer with flour, roll it into a roll and cut it into pieces. sharp knife. Sprinkle the “rings” with flour again.


Boil water in a separate saucepan and add salt. Pour in the noodles. Cook after boiling for 5-9 minutes, depending on the thickness of the rings. Drain the water, but do not need to rinse the noodles. Place it on plates, pour over the broth, add vegetables and meat.


Rooster in a slow cooker

This recipe can be used to cook poultry in the oven or in a frying pan. But in a slow cooker it will have a more pleasant taste and a more delicate consistency.

Ingredients:

  • a small carcass of a young rooster;
  • half a liter of water;
  • large onion;
  • carrot;
  • three tablespoons of flour and volume of pasta;
  • salt and black hammer. pepper;
  • a little vegetable oil.

Cooking method

Wash the rooster, dry it, cut into portions. Mix salt and spices. Spread each piece and roll in flour. Then fry in the “Fry” mode until golden brown. Cut the onion into half rings and place on top of the rooster. Close the lid and cook for about half an hour in the “Stew” mode. After pouring a glass of water, add carrots grated on a medium grater. Simmer for half an hour.

Mix tomato paste and a glass of water, add a spoonful of flour. Pour over the rooster and simmer until done. Serve with a side dish of potatoes, topped with gravy.

Rooster in a frying pan

They say that roasted rooster cannot be cooked deliciously. This is said by those who are not familiar with this recipe. There is no need to prepare a side dish for this dish. Although mashed potatoes never hurt.

Ingredients:

  • 1.5 kg. rooster;
  • 300 ml. dry red wine;
  • 6 small slices of lard;
  • 300 gr. champignons (can be replaced with oyster mushrooms, but they don’t look as attractive);
  • shallots – 10 pcs. (can be replaced with regular onion);
  • two carrots;
  • 3-4 cloves of garlic;
  • 2 sprigs of thyme, one bay leaf;
  • ol. oil;
  • salt and herbs to taste.

How to cook

Wash the rooster, dry it, cut off the skin. You can later make a good rich broth from it.

Cut into portions. Place in a deep bowl. Place onion on top (half of the total amount), chopped into thin strips, pour in wine, add thyme and bay leaves. Leave for a day.

The rooster will marinate better if you wrap the container in cling film.

Then heat the oil in a frying pan. Fry the pieces of meat on both sides. Place in a saucepan. In the same fat, simmer the finely chopped remaining onions and carrots; when they are almost ready, add chopped garlic cloves to them, simmer all together for 2-3 minutes, and send to the meat.

Strain the marinade until only liquid remains. Pour it over the meat and vegetables. Simmer for 1.5 hours. Fry the champignons cut into slices with the addition of finely chopped lard. Add this mixture to the saucepan 20 minutes before the end of the specified time. When serving, sprinkle with fresh herbs.


Be sure to cook the rooster. Now you know how to choose it, what to do to make it soft and juicy, and how best to cook it.


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The most common bird is chicken. But the meat of a rooster is no less tasty. I suggest trying this bird in the company of vegetables. Stewed rooster will definitely please true connoisseurs of meat dishes!
Recipe contents:

Domestic roosters are now a luxury. They are rarely sold in stores, so when you manage to get your hands on this bird, you want to cook it somehow unusual. You can cook a hearty jellied meat or soup from the rooster, bake it in the oven or fry it in a frying pan. All dish options are truly festive and will delight you with their wonderful aroma and exquisite taste.

In this recipe, I suggest frying the cockerel and then stewing it with vegetables. The set of vegetables can be very different, whatever you like best. Classic potatoes, or carrots and onions, white or cauliflower, bell peppers or green beans. All vegetables are good, you just have to choose. I used beets and onions, thanks to which the second dish turned out very good: long stewing, the rooster meat was soft and juicy.

Also, I note that this dish can also be festive. It will delight everyone with its wonderful aroma and exquisite taste. A traditional side dish for this dish can be boiled potatoes, spaghetti, and rice. Although if you add more vegetables, the food will not need any additions at all.

  • Calorie content per 100 g - 95 kcal.
  • Number of servings - 2
  • Cooking time - 1 hour 50 minutes

Ingredients:

  • Cock legs - 2 pcs. (you can use another part of the bird)
  • Onion - 1 pc.
  • Beetroot - 1 pc.
  • Garlic - 3 cloves
  • Apple cider vinegar - 3 tbsp.
  • Tomato paste - 2 tbsp.
  • Bay leaf - 2 pcs.
  • Salt - 1 tsp. or to taste
  • Black ground pepper- a pinch or to taste
  • Refined vegetable oil - for frying

Cooking stewed rooster with vegetables


1. Wash the legs under running water and dry with a waffle towel. You can cook them whole, but I preferred to divide them into parts, so they will cook faster. If there are unplucked feathers on the skin, scorch them over a gas burner.


2. Peel the beets, onions and garlic, rinse and cut into strips.


3. Place the frying pan on the stove, pour in refined vegetable oil and heat. When the oil starts to sizzle, add the rooster to fry. Set the heat to high and cook for about 10 minutes to brown the skin. At the same time, turn the pieces several times so that they do not burn.


4. Add vegetables to the pan with the fried rooster.


5. Turn the heat up to medium and continue cooking for another 10 minutes to brown the vegetables.


6. Pour into the pan apple cider vinegar, add tomato paste, bay leaf, peppercorns and add about 50 ml of drinking water.


7. Stir the ingredients, boil, reduce the heat to low, cover the pan with a lid and cook for about 1.5 hours. 10 minutes before cooking, season with salt and spices. Cut the rooster with a sharp knife; if the meat is soft, it is ready.