Rooster in Cranberry Broth with Noodles and Glazed Vegetables
Main Dishes | Argentinian cuisine
⏳ Time
2 hours
🥕 Ingredients
14
🍽️ Servings
8
Description
Rooster in cranberry broth with noodles and glazed vegetables.
Ingredients
- Rooster - 4 lbs
- Cranberry - 10.6 oz
- Onion - 1 head
- Lard - 1.8 oz
- Potato - 10.6 oz
- Carrot - 10.6 oz
- Beetroot - 10.6 oz
- Sugar - 3.5 oz
- Egg noodles for wok - 14.1 oz
- Wheat Flour - 0.7 oz
- Butter - 1.8 oz
- Salt - to taste
- Chicken Broth - 1 qt
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the rooster into breasts (which should be divided into four pieces) and drumsticks. Finely chop the onion and sauté it together with the pancetta in a deep, spacious saucepan.
Step 2
Coat the pieces of rooster in flour, add them to the onions and lardons, and sauté the chicken, turning it over to brown on all sides.
Step 3
In another saucepan, sauté the cranberries with 50 grams of sugar, pour in the broth, and cook for three minutes, then blend the mixture with an immersion blender.
Step 4
Add the cranberry broth to the saucepan with the rooster, bring to a boil, then reduce the heat to low and cover with a lid. Simmer the bird for an hour and a half, and at the very end, season with salt and pepper.
Step 5
Cut the remaining vegetables into small cubes, rounds, or balls. Blanch each vegetable separately in a saucepan with a small amount of water, sugar, and cream butter. Once all the water has evaporated, the vegetables should be fully cooked and coated with a layer of glaze.
Step 6
In salted water, cook the egg noodles. Serve the rooster with the noodles and glazed vegetables.
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