Rooster with red wine from the Dutch Oven
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Dutch Oven
Ingredients
• 800 g organic rooster (cockerel)
• 2 tablespoons oil
• 2 carrots
• 2 sticks of celery
• 6 shallots
• 2 cloves of garlic
• 120 g bacon
• 3 sprigs of thyme
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of mace
• 2 bay leaves
• 2 cloves
• ½ tbsp tomato paste
• 150 ml strong chicken stock
• 500 ml strong red wine
• 250 g small mushrooms,
leave as a whole
• 1 tbsp basil leaves, chopped
• 1 tbsp parsley, chopped
Lodge Camp Dutch Oven with feet - 4.7L and other Black Pots are available in the SHOP!
preparation
➊ First, cut the rooster into 8 pieces and fry them in a hot DO with a little oil until they take on some color. In the meantime, peel and halve the shallots. Press the garlic with a knife and peel it off, cut the bacon into wide strips. Clean the carrots and celery and cut both into large cubes or slices. Add everything to the poultry pieces together with the thyme and fry until golden brown.
➋ Season with salt and pepper from the mill, a small pinch of mace, bay leaves and cloves give the dish a special touch. Then add the tomato paste and roast briefly. Pour in the chicken stock and red wine, close the Dutch oven and place around 10 glowing briquettes on the lid.
➌ After about 30 minutes, add the mushrooms and chopped herbs and cook for 10 to 15 minutes.
Enjoy with baguette and a glass of good red wine.
R ecipe by Christoph Gollenz
Christoph Gollenz aka Goli, Austrian champion, BBQ world champion 2011. With his grill team Goli & Chef Partie he is at the top of every competition. www.goli.tk
Recipe from FIRE&FOOD Bookazine N°9 "Best Chicken"
