Rooster cold cuts

This culinary dish represents a clogged rooster meat soup and it is often found in the holiday`s menu of the people from Bucovina. In order to prepare this, one needs a medium-sized rooster, well peeled and rinsed.

The rooster is to be put in water with a bit of salt and foam it out every time it is needed. After foaming out the rooster, the vegetables, such as the rooted vegetables, bay leaves, peppercorns and certainly 2-3 cloves of garlic, are added in the pot

It is to be boiled at a low flame for about two and a half hours, so that the soup does not unsettle. When the meat is cooked, it has to be taken out of the soup and put into pieces in clay bowls. The soup needs to be filtered and let to cool. When it is cold enough, a bit of smashed garlic is added in it. Afterwards, the soup is to be placed on top of the meat in the bowls. It should be kept in the fridge and it is served with warm polenta.

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