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INGREDIENTS
- 1 whole rooster
- Salt
- 3 carrots
- 2 stalks of celery
- 1/2 small celery
- Olive oil
- 100 g tomato paste
- 2 shallots
- 150 g bacon
- Wild spices – whole pepper, allspice, bay leaf
- Bundle of fresh herbs – sage, parsley, rosemary, thyme
- Wine vinegar
- 0.7 l red wine Pinot Noir
- 100 g butter
- Tray of mushrooms
SIDE DISH
- Potatoes
INSTRUCTIONS
- 1Cut the rooster into pieces and salt it, chop the vegetables coarsely.
- 2Sauté the vegetables and mushrooms in oil until golden brown, stir in the tomato paste, briefly fry again, add the chopped shallots, bacon, bay leaf, spices tied in gauze (whole pepper and allspice), a bundle of herbs, splash with wine vinegar and pour in the wine, bring to a brief boil and let cool.
- 3Place the rooster in the cold base and let it marinate for at least 24 hours.
- 4Then bake in an oven preheated to 170 °C until tender. If necessary, you can baste with wine or water during baking.
- 5Remove the tender meat, as well as the spices and the bundle of herbs. Blend or strain the sauce and enrich it with butter, if necessary, add salt and pour it over the rooster.
