Roasted Rooster with Incredible Cocotte. Since I got this magic pot, there’s no food I don’t want to prepare in it. Of course, cooking a whole, free-range, and huge rooster, if we will, with all the vegetables and greens, is a challenge. But do you want to know how it went? Follow the step-by-step recipe here and your roasted rooster will come out succulent, and the breast will be very tender. Lately, for personal reasons, I have chosen to go for a plant-based diet for taste: I love vegetables. However, a small part of my heart, thanks to childhood memories, often leads me to cook rooster or chicken, if you will. Do you know the difference between chicken and rooster? The rooster is the adult male of the species, while chicken is a young animal, whether hen or rooster. I was telling you that, when I was little, the weekend was always a party because we went to our grandparents’ house and stayed until Sunday. The lunch was roasted rooster with potatoes. Today I thought of preparing the roasted rooster in my incredible super spacious casserole, and thus I cook it whole with vegetables and tubers, whatever I have at home and in the freezer, like Jerusalem artichokes.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 45 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Ferragosto
Ingredients to prepare the rooster with Incredible Cocotte
- 1 whole rooster
- 1 sweet potato
- 10 radishes
- 4 potatoes
- 1 Jerusalem artichoke
- 2 carrots
- 1 head garlic
- 1 onion
- 3 sprigs rosemary
- 9 g salt
- 1.4 oz extra virgin olive oil
- 1 cup cup white wine
- 1 teaspoon black pepper
- 1 tablespoon rosemary (dried, chopped)
Tools
- Pot
- Peeler
- Cutting Board
- Tongs
- Paper Towel
- Scissors
- Knife
Steps
Here’s my free-range rooster, which, after being singed to remove any remaining feathers, I quickly wash under water and dry with paper towel.
I wash the potatoes and cut them into fairly large pieces; some I peel, others I do not. After peeling the carrots as well, I cut them into slices. I add the radishes whole and some cut in half. An essential whole head of garlic cut in half. I also cut the onion into large chunks, as well as the sweet potato, after peeling it. The Jerusalem artichoke, being frozen and already cut into pieces, I used for the inside of the rooster, as well as part of the rosemary and garlic.
In addition to fresh rosemary, I always add dried chopped rosemary. Of course, I season with salt and plenty of oil.
I place everything in the Incredible Cocotte pot and add the dry white wine.
After a generous handful of black pepper, I put the lid on and move to the preheated oven at 375°F for an hour and a half. After the time has passed, I remove the lid and turn on the grill in the oven for another 30 minutes.
Here is the result of the roasted rooster with Incredible Cocotte: very tender, despite being free-range rooster.
Here is the roasted rooster with tubers and vegetables ready.
Tips
I recommend checking out this link for chicken-based dishes.
https://blog.giallozafferano.it/vaipinacucina/piatti-a-base-di-pollo/
https://blog.giallozafferano.it/vaipinacucina/piatti-a-base-di-pollo/
FAQ
What is the difference between chicken and rooster?
“Chicken” is a generic term, whether rooster or hen, especially young, for quick cooking. Whereas, of the species, the rooster is an adult and mainly reserved for reproduction and longer cooking times.
