Buy all ingredients right below the recipe
INGREDIENTS
- 1 whole rooster
- Salt
- 3 carrots
- 2 celery stalks
- 1/2 small celery root
- Olive oil
- 100 g tomato paste
- 2 shallots
- 150 g bacon
- Wild spices – whole peppercorns, allspice, bay leaf
- Bunch of fresh herbs – sage, parsley, rosemary, thyme
- Wine vinegar
- 0.7 l red wine Pinot Noir
- 100 g butter
- Pack of mushrooms
SIDE DISH
- Potatoes
INSTRUCTIONS
- 1Cut the rooster into portions and season with salt, chop the vegetables coarsely.
- 2Sauté the vegetables and mushrooms in oil until golden brown, stir in the tomato paste, sauté briefly again, add the chopped shallots, bacon, bay leaf, spices tied in gauze (whole peppercorns and allspice), a bunch of herbs, deglaze with wine vinegar and pour in the wine, bring to a brief boil and let cool.
- 3Place the rooster into the cooled base and let 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 herb bundle. Blend or strain the sauce and enrich with butter, season with salt if needed, and pour over the rooster.
