Rooster Soup. The Most Delicious Recipes

About rooster meat

Rooster meat is a staple of French cuisine, especially the famous coq-au-vin (literally “rooster in wine”).

The rooster has a distinctive crest and increased muscle mass due to a more significant amount of male hormones. It is a bird of the order of the Galliformes and of the subspecies Gallus gallus domesticus. Hence, the rooster is simply a male chicken that has reached sexual maturity (therefore over 6 months of age).

Also, since the rooster is larger than the hen, it is heavier and can grow up to 3 kg. Its meat is firmer, but also tastier than that of chicken.

The rooster has a very aromatic and flavorful meat, but is firmer than other poultry. Therefore, it is usually boiled for several hours to tenderize it.

Rooster meat is rarely found in grocery stores. You will probably have to get it from the farmers. Once you find a rooster, make sure the meat is firm. If the rooster is sold whole, including the head, make sure the crest is soft and not dry. In addition, its color must be bright.

You can cook stewed rooster, like the famous coq-au-vin. It is advisable to marinate the meat first to soften it even more. It is then cooked in a marinade, with the addition of various herbs, such as thyme, rosemary and garlic, or vegetables such as carrots, mushrooms or other. The gelatin, resulting from the boiling of its skin, binds the sauce that is formed from the juices of the meat. Cooked rooster meat makes a sensational soup or stew, no matter what vegetables and confusion you add.

In a slightly more exotic way, rooster can also be cooked with curry or other spice blends. You can serve the rooster in sauce with steamed potatoes, rice and fresh pasta.

Rooster scallops can also be eaten. To prepare them, simply boil them in a mixture of salted water, flour and lemon juice, before scraping and rubbing them with salt (to remove the outer layer), then fry them in a butter base. It’s a little weird, but you’ll probably like it if you try it.

Rooster soup recipes

Chicken soup with homemade noodles

• Chicken breast
• The rooster is back
• 1 onion
• 1 kg of carrots
• 1 celery
• 1 bunch of parsley
• Homemade cutlets
• salt
• Pepper

The meat is washed well and boiled in a pot of salted water, over low heat. It soaps well when needed. Clean, wash and cut the vegetables into small pieces. Put them in the pot when the meat stops foaming.

When the chicken is cooked and the vegetables are soft, remove the meat and add salt and pepper. Homemade noodles are added, while the meat is removed from the bones and chopped.

Return the meat to the pot, add the finely chopped parsley and turn off the heat.

Rooster soup with dumplings

• A rooster
• 2 Moscow
• 1 parsley root
• 1 parsnip root
• 1 onion
• Green
• An egg
• Semolina

Cut the rooster into small pieces and wash it well, then put it in a large pot with water and salt over low heat.

Clean vegetables are also put whole. The heat is left low and the soup skimmed as often as needed. The juice should be clear. The gnocchi are made with eggs and semolina mixed until a cream-like dough is obtained. Let it rest for 10 minutes and then take it with a spoon and put it in the soup. Let them boil until they swell and are cooked in the center.

After the meat is cooked, drain it and place the vegetables in a bowl. Pass the juice through a sieve and add it to the noodles. The meat and juices are put back into the pot, because they can be eaten.

When the noodles are cooked, add the vegetables and turn off the heat.

Sour Rooster Soup

• 1 rooster
• 4 carrots
• 1 parsley root
• 2 parsnip roots
• 1 celery
• 2 onions
• 2 Leustea connections
• 2 peppers
• 1 potato
• Olive oil
• 1 yolk
• salt
• Pepper
• 1 l of borsch

Wash and cut the meat, then boil it in about 3 liters of salted water. Lather as often as needed and leave over low heat.

The vegetables, apart from potatoes and peppers, are washed and finely chopped. Fry them in a little olive oil and add them to the broth in which the rooster meat is boiled.

Add the potato and pepper, season with salt and pepper and leave over low heat.

When the meat is ready, choose the pieces that will remain in the meat and add the borsch. Let it boil for another 10 minutes and thicken the soup with an egg yolk and the optional cream. Add the chopped vegetables and serve with fresh bread.

Clear rooster soup

• Pieces of rooster meat
• 1 large carrot
• 1 celery
• 1 parsnip
• Parsley root
• salt
• Pepper
• Parsley
• 1 bell pepper

The pieces of rooster meat are washed well and boiled over low heat in a large pot of water. Boil and skim as often as needed. Add the carrot and other clean, whole vegetables.

When the vegetables are well cooked and the meat is about to come off the bone, remove the vegetables and meat from the soup. The meat can be chopped up and put back into the soup or used for other dishes.

Remove the vegetables, add salt to the soup and season with pepper. Add the finely chopped vegetables and serve.

Rooster juice – Adi Hădean’s recipe

• 1 rooster
• salt
• Peppercorns
• 1 apple
• 1 onion
• 1 bell pepper
• 2 parsnip roots
• 3-4 carrots
• 1 celery
• 1/2 cup
• Parsley
• vermicelli

Cut and wash the rooster, peel the vegetables and put everything to a boil over low heat. Salt and peppercorns are also added. Foam as often as needed. Strain the juice and add the finely chopped parsley. Boil the noodles for 2 minutes and add them to the soup.

Remove the cooked meat from the bone and add it back to the soup, along with the carrot. It is served hot.

Photo source: 123rf.com

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