You will need
- cock - 1 PCs;
- onions 3-4 pieces;
- carrots 1-2 PCs;
- white mushrooms - 250 g;
- sunflower oil;
- For the marinade:
- dry wine - 3 St;
- vinegar - 50 ml;
- onions - 1-2 PCs;
- garlic - 2-3 cloves;
- Bay leaf;
For starters, get the rooster out of the freezer and let it thaw. In order to speed up this process put it in the water. It is best if it is slightly warm or at room temperature. After that, rinse it well several times in running water.
Now rooster, you need to marinate. To do this, prepare a special marinade. Take the saucepan and pour into it wine with grape vinegar. After that, clean the onion and cut it into half rings. Garlic cut into very small pieces or grate on a coarse grater. Put the onion with the garlic in a pan, add the rosemary, Bay leaf and salt to taste. Now mix well and try for salt. The marinade should be slightly salty, but not too much. Now put the carcass of a rooster to the pan with the marinade, cover and leave for two or three hours. From time to time it will need to be flipped so that it better soaked with marinade from all sides.
At this time, prepare for cock stuffing. Large onion cut into five or six pieces and sauté it until Golden brown, then add coarsely chopped carrots. After five minutes, put mushrooms and fry all together for another ten or fifteen minutes. Add salt to taste and turn off the heat.
Then, remove carcass and allow it to dry a little, in order that it drained the remaining marinade. Then nafarshiruyte rooster cooked with minced meat, and the hole secure it with a wooden skewer. Put it on a prepared baking tray lined with foil. It is well to wrap the cock and send in the preheated oven.
Bake at a temperature of one hundred and eighty degrees Celsius. An hour and a half gently expand the foil and leave the rooster in the oven for another hour. When the whole cock covered with ruddy Golden crust, turn off the fire and remove it from the oven.
Instead of wine vinegar you can use Apple cider or the juice of one lemon.