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Roast rooster with porcini mushrooms in a cast iron oven.

Slow-Braised Rooster with Porcini Mushrooms in a Cast-Iron Pot

Really unusual, wholesome, tasty, and nourishing. This is a recipe for a slow braise cooked in a cast-iron pot in a wood-fired oven, made with rooster and porcini mushrooms. If you have a cast-iron pot and a masonry oven or brick grill, you'll get a magnificent dish. But it works beautifully in a slow cooker on the low setting, too, or in a regular 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

Water

Salt

Ground black pepper

Allspice

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

Cooking method

Step 1:

Before they go into the pot, soak the dried porcini mushrooms in cold water for about five hours ahead of time. Cut the rooster into large pieces.
Step 2:

Cut medium potatoes in half.
Step 3:

Cut the onion into half-moons.
Step 4:

Cut the zucchini into rounds.
Step 5:

Layer the pot as follows: potatoes, then the poultry, then the porcini mushrooms; season with pepper and salt, and add bay leaf and allspice to taste.
Step 6:

Then another layer of potatoes and the rest of the rooster.
Step 7:

On top, lay a sprig of rosemary and spoon over the sour cream.
Step 8:

For the final top layer, add the zucchini, season with salt, and add black pepper.
Step 9:

Pour in 1 liter (about 4 cups) of water.
Step 10:

Set the cast-iron pot to slow-braise for at least four hours. When the time is up, the dish is ready. Enjoy!

Dishes slow-braised in cast iron in a wood-fired oven are about as good as it gets. Anyone who's tried a soup or a porridge cooked this way knows exactly what I mean. Traditional Russian masonry ovens are getting rarer, true, but plenty of people are building outdoor oven setups on their own properties where you can cook like this. And even if you don't have that luxury, loads of ordinary home slow cookers have a low, slow setting — so this recipe works in a regular home kitchen. From experience, I'll say the rooster wasn't chosen at random. You could use a regular chicken, but rooster meat — especially from a lean, farm-raised bird — gives the dish a wonderfully rich broth. And even if rooster meat is a little tough, the long, slow braise brings it right up to tender. You can just as easily swap the poultry for pork or beef. About four hours of slow braising is enough to cook it through. I like to set it going overnight, so the dish is ready for breakfast in the morning. Enjoy!