We prepare the marinade by placing all the ingredients in a large non -metallic source. We incorporate the pieces of rooster, we cover and keep cold all night.
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| Ingredients to make rooster to red wine with mushrooms: |
| A kilo and a half of roosters 45 g of flour cup and a half of chicken broth 100 g of smoked bacon 200 g of pearl onion (or pickle) 200 g of sugar 20 g of butter 150 g of small mushrooms for the marinada 1 carria 1 onion chopped 5 berries Vinegar red 1 bouquet garni |
Ingredients to make rooster to red wine with mushrooms:
2. The next day, take the rooster and dry with paper paper. We cast the marinade and reserve the vegetables and herbs separately. We preheat the oven to 200 ºC.
3. We put a refractory deep saucepan in the oven, with a little oil and saute the rooster over high heat, always on the skin side, until it is very golden. Add the separate vegetables and herbs and cook 5 minutes or until the vegetables soften, stirring to avoid sticking.
4. We eliminate excess fat, sprinkle the flour and mix everything well. We add the liquid of the marinade, the hot broth, salt and pepper. We place a waxed paper on the saucepan and on top of the lid, let everything cook for 45 minutes, until the rooster is cooked inside.
5. We lower the oven temperature, we pass the rooster to a clean saucepan and strain the sauce, always remove the excess fat. We review the seasoning and pour the sauce on the rooster, taking it back to the oven.
6. We place the bacon in a pot with water and once it has boiled, we remove it from the heat, we drain and cool under the cold water pipe. We remove the cortex, cut it into small pieces and brown in a little oil, then drain it on absorbent paper.
7. We put the onions, sugar and butter in a pot, add water to cover and take to the fire to boil, let it cook slowly until the water evaporates and are tender.
8. If necessary, we add a little more water. We grip the onions with butter and sugar. We fry the mushrooms in hot oil and let it drain. We spread the bacon, carrots and mushrooms on the rooster, cover and keep hot.
