How to cook cock

Traditional recipe of cock – a noodle based on it or chicken soup. As the cock itself tough enough in its pure form it is not often fried, but the broth from it differs significantly from the usual chicken. However, the dishes of rooster is not over, at least the original this bird turns out in the wine.

You will need

• • Cock
  • olive oil
  • a glass of wine
  • water
  • wine vinegar
  • carnation
  • black pepper
  • cinnamon stick
  • tablespoon sugar
  • salt to taste
  • some fresh tomatoes,
  • a pair of bulbs
  • 100 grams of cheese.

Instruction

1. The exact origin of this recipe is unknown, as it is called in French and Greek dish. Before you cook the rooster must be gut and get rid of the feathers. In that case, when the bird is purchased in the store, such trouble does not occur and it remains only to rinse it under running water. Next, the cock is cut into pieces which are fried in vegetable oil until Golden and browned on all sides. Cut into pieces the bird the special culinary scissors, which can easily cope with the tendons at the junction of the leg bones and wings.
2. Then cock is put into a saucepan with a thick bottom, if not, you can use a saucepan. Thereto was added a glass of dry white wine and water in such quantity that it covered the meat on top. Rooster cooked in this sauce with salt, sugar, spices and a couple tablespoons of vinegar for three hours on very low heat. The pan is covered with a lid to the sauce from boiling over.
3. On the oil, which were roasted rooster, stewed onions, cut into large pieces. It should be soft but not turn into mush. To it is added 3-4 chopped and peeled tomatoes. This mixture is put into a pot of toshima cock for an hour before the end of cooking. The duration of suppression is determined by the stiffness of the meat, then like in 3 hours even the old rooster takes on a silky texture. That's cooking the rooster is almost finished, it is laid out on a dish, sprinkled with grated cheese, and sauce received at his fire, watered the side.