How to cook a rooster
1. Cut the rooster into pieces to fit in the pan.
2. Wash the pieces of rooster from the blood, put in a saucepan and pour cold water - a couple of centimeters above the level of the pieces.
3. Put the pan on the fire, wait until it boils over medium heat.
4. Boil the rooster for 15 minutes, removing the foam, over medium heat.
5. Reduce heat to low - so that the water boils, but not much.
6. Put salt and peppercorns, bay leaf, peeled onion and peeled carrots into a saucepan.
7. Boil the rooster for 2 hours under a lid over low heat.
8. Check the broth for salt and pepper, adding as needed.
9. Boil a rooster so that a total of 40 minutes of cooking is obtained for each kilogram of poultry: for example, a rooster weighing 5 kilograms should be cooked for 3.5 hours.
Fusofacts
Domesticated rooster meat is tougher than broiler and will take a long time to soften. This can be used when choosing products for cooking soup or jellied meat. Legs, head, wings - the "cartilaginous" parts of the rooster - will cook and make the broth very satisfying, and the jellied meat - solidified.How long a rooster should be boiled depends largely on its age: an old rooster takes longer than a young one. If you can't find out for sure the age of the rooster, cook it, tasting the meat for tenderness every hour. However, keep in mind that fatty parts cook faster.
How to cook a rooster for jellied meat also depends on how well-fed the rooster is: the fat and veins must be completely boiled into broth. If there is a lot of fat, then jellied meat from 1 rooster will turn out without the addition of artificial gelatin.