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Growing up on a farm, I've always had a soft spot for rooster stew. This hearty dish brings back memories of chilly evenings spent gathered around our family table. My grandmother's secret recipe, passed down through generations, transforms tough rooster meat into tender, flavorful bites. Rich with vegetables and aromatic herbs, this stew warms both body and soul. I'm excited to share my twist on this beloved classic, promising a comforting meal that'll have everyone asking for seconds.
Ingredients for Rooster Stew
- Rooster: Lean meat with rich flavor, adds depth to stew, traditional choice for hearty dishes, tenderizes with slow cooking.
- Carrots: Sweetness and color, add earthy sweetness, provide texture and balance, rich in vitamins and antioxidants.
- Potatoes: Hearty and filling, add substance and thickness, absorb flavors, classic comfort food ingredient, versatile and satisfying.
- Onions: Aromatic base, add depth and sweetness, enhance overall flavor, provide texture and body, essential in many dishes.
- Garlic: Pungent flavor, add complexity and depth, boost savory notes, aromatic powerhouse, essential in many cuisines.
- Chicken broth: Rich base flavor, adds depth and umami, enhances overall taste, provides liquid for stew, savory and comforting.
- Olive oil: Rich flavor, adds richness and depth, good for sautéing, heart-healthy fat, enhances overall dish.
- Tomato paste: Concentrated flavor, adds richness and umami, thickens stew, provides depth and complexity, essential in many dishes.
- Dried thyme: Earthy and aromatic, adds warmth and depth, complements rooster, enhances overall flavor, versatile herb.
- Dried rosemary: Woody and fragrant, adds depth and aroma, pairs well with rooster, enhances savory notes, versatile herb.
Read more: Mulligatawny Stew
Essential Tools for Making This Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed to cut the rooster into pieces and chop vegetables for the stew.
- Cutting board: Provides a safe and stable surface for cutting and preparing ingredients.
- Wooden spoon: Ideal for stirring and mixing the stew while it simmers on the stove.
- Measuring cups and spoons: Ensure accurate measurements of ingredients for the best flavor balance.
Rooster Stew Recipe
A hearty and flavorful stew made with rooster, perfect for a cozy meal.
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Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 whole Rooster cut into pieces
- 2 cups Carrots sliced
- 2 cups Potatoes diced
- 1 cup Onions chopped
- 4 cloves Garlic minced
- 4 cups Chicken Broth
- 2 tbsp Olive Oil
- 1 tsp Salt to taste
- 1 tsp Black Pepper to taste
- 2 tbsp Tomato Paste
- 2 tsp Thyme dried
- 2 tsp Rosemary dried
Read more: Ayamase Stew Recipe
Instructions:
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add rooster pieces and brown on all sides.
- 3. Remove rooster and set aside.
- 4. In the same pot, add onions and garlic. Sauté until softened.
- 5. Stir in tomato paste, thyme, and rosemary.
- 6. Add carrots, potatoes, and chicken broth. Bring to a boil.
- 7. Return rooster to the pot. Reduce heat and simmer for 2 hours.
- 8. Season with salt and pepper to taste. Serve hot.
Notes:
This stew is even better the next day. Store leftovers in the fridge and reheat before serving.
Nutrition value:
Calories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 4gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 5gVitamin A: 3000IUVitamin C: 20mgCalcium: 50mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Mondongo Stew Recipe
Can You Make Rooster Stew Ahead of Time?
Make Ahead Instructions
- Cook the rooster stew as directed in the recipe.
- Let the stew cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer the stew to a freezer-safe container or bag.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
When making this stew, try marinating the rooster pieces in buttermilk overnight before cooking to tenderize the meat and add a subtle tangy flavor to the dish.
Common Questions About This Rooster Stew Recipe
FAQ:
Can I use chicken instead of rooster in this stew recipe?
Yes, you can substitute rooster with chicken in this recipe for a similar result.
Can I use fresh herbs instead of dried in this stew?
Yes, you can use fresh herbs instead of dried. Just double the amount of fresh herbs compared to dried.
How long can I store the leftover rooster stew?
You can store the leftover rooster stew in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze the rooster stew?
Yes, you can freeze the rooster stew. Allow it to cool completely before transferring it to a freezer-safe container.
Can I add other vegetables to this stew?
Yes, feel free to add other vegetables like peas, celery, or mushrooms to customize the stew to your liking.
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