Roast rooster with porcini mushrooms in a cast iron oven.

very unusual, healthy, tasty, nutritious. Recipe for cooking roast in a cast iron stove complex of rooster with porcini mushrooms. If you have a cast iron, an oven or a brick grill, you will get a great dish. But in a slow cooker on the languishing mode it will be fine, as well as in the oven.

The Patricks channel

Recipe author

Roast rooster with porcini mushrooms in a cast iron oven.

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Composition / ingredients

servings:

Rosemary

Dried mushrooms

150

Potatoes

Chicken

Onion

Young zucchini

300

Sour cream

200

Bay leaf

Garlic

to taste

Water

Salt

to taste

Ground black pepper

to taste

Allspice

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 8 g

Fats 32 % 7 g

Carbohydrates 32 % 7 g

125 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 6 h

Step 1:
Before laying in the cast iron, soak the dry white mushrooms in cold water five hours before cooking, the rooster must be cut into large pieces
Step 2:
Divide medium-sized potatoes in half
Step 3:
Cut onion into half rings
Step 4:
Zucchini cut into rings
Step 5:
The bookmark in the cast iron should be done in the following layers: potatoes, poultry meat, porcini mushrooms, pepper, salt, add bay leaf and allspice to taste.
Step 6:
Then again a layer of potatoes and the remains of the cock
Step 7:
We put a sprig of rosemary, sour cream on top
Step 8:
And the last top layer is laid with zucchini, salt and add black pepper
Step 9:
Pour 1 liter of water.
Step 10:
We put the cast iron on languishing for at least four hours. After the specified time, the dish will be ready. Enjoy your meal!

Recipes cooked in ovens in the languishing mode in cast-iron dishes are the most delicious. Anyone who tries soup or any other dish, such as porridge, cooked in the oven will understand this. On the one hand, there are fewer and fewer Russian stoves now, but on the other hand, many have furnace complexes in private sectors that can be cooked in this way. But even if you don't have such a "pleasure", a huge number of ordinary home slow cookers have a languishing mode. Therefore, this recipe is applicable in ordinary home kitchens. From my observations, I want to note that the rooster was not picked up in vain. It was possible to use an ordinary chicken. But the meat of a rooster, especially a rural wiry one, gives a good steep broth to this dish. And even if the cock meat is harsh, in the languor mode it will reach the necessary condition for consumption. Alternatively, chicken meat can be simply replaced with pork or beef. There is enough time for readiness for about four hours of languor. But I see a convenient moment in putting it to cook for the night, and in the morning the dish will be ready for breakfast. Enjoy your meal!