Pot-roasted home-grown rooster with leeks and fennel

Pot-roasted home-grown rooster with leeks and fennel

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

Chooks are a big part of our life at Lorne and breeding them is one of my hobbies. This recipe is for those who share my interest and my all-too frequent despair at the over-supply of roosters in the coop.

Choose a nice plump rooster, and once you’ve killed, dressed and plucked it, keep it in the fridge for a few days before cooking to tenderise. Singe away any little feathers that are left on the carcass after plucking with cotton balls soaked in a little methylated spirits that you ignite very carefully. Wash the bird thoroughly inside and out and pat dry with paper towel. Cook in a very low oven or on the stovetop.

Ingredients

Quantity Ingredient
1 x 1.7kg free-range rooster
salt
freshly ground black pepper
125ml extra virgin olive oil
1 onion, finely sliced
2 leeks, washed and cut into 10 cm lengths
1 bulb fennel, sliced
125ml verjuice

Method

  1. Preheat the oven to 150ºC. Season the rooster with salt and pepper, rubbing it into the skin well. Now season the inside cavity.
  2. Heat the oil in a deep cast-iron pot or heavy-based casserole. Brown the rooster on its back first, then turn to brown the breast and legs. Transfer to a plate and set aside.
  3. Add the onions to the pot and sauté for a few minutes until they start to colour. Add the leek and fennel and cook for a few minutes, stirring. Add the verjuice then return the rooster to the pot.
  4. Cover with a tight-fitting lid and roast in the oven for 1½–2 hours. By the end of the cooking, the vegetables should be meltingly soft and the liquid thick and tasty. Remove from the oven and leave to rest for 20 minutes before serving.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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