He puts the rooster to macerate with red wine and all the vegetables cut in Juliana, remains in a cool place for 2 days.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make rooster to red wine: |
| 1 3kg gallow, in 12 pieces 4 liters of red wine 8 carries 6 onions 3 leeks 1 Rama of celery ½ head of garlic tomillo laurel perejil black pepper in grain 6 or 7 nails ¼ liter Sunflower oil salt 300 gr. of mushrooms 300 gr. FROM French onions 300 gr. of bacon 50 gr. of butter |
Ingredients to make rooster to red wine:
2. Once maceration is finished, the rooster of vegetables and wine is separated.
3. A little sunflower oil is poured into a pan and the chopped gallium is made.
4. Apart, in a casserole, vegetables are sauté until they acquire a certain color.
5. Once the pieces of rooster are well golden are introduced into the casserole with the garrison and 150 gr. Of flour.
6. The wine is boiled and the impurities of it are eliminated, then it is poured into the casserole, along with a little water.
7. It is splashing.
8. While the cooking of the rooster lasts a garnish with 300 gr. of chives, 300 gr. of mushrooms and 300 gr. of Bacon, without bark and cut to pieces.
9. Everything is first placing the bacon, then the chives and then the mushrooms.
10. When the rooster is cooked, it separates from the sauce that is passed through a sieve.
11. Then it is brought to a boil.
12. The rooster and garrison is incorporated into the casserole with the sauce, and the cooking is prolonged 5 more minutes.
13. At the last moment the sauce is linked by adding 50 gr. of butter.
