I don't know if you have ever made cockerel this way, but I can tell you that the meat is very tasty and juicy! I simply came up with the idea when I was in one of our restaurants and saw the cockerel served. I guess they made it my way because I felt all the spices well. If you want to try to believe me it's very delicious, follow this recipe, I believe you will make it many times!
Ingredients: simple, total time: 70 min., 2 servings
2 small young whole cockerel/ or whole young small chicken
20 ml apple acid cider vinegar for spread
salt and pepper to taste
40 g butter/ or Olive oil for frying
cutting scissors
big flat pan/ or wok pan
Marinade:
2 flat Tbsp soy sauce
1 teaspoon red ground pepper
2 small cloves of garlic/ minced
1/2 teaspoon oregano
1 Tbsp Olive oil
1/2 teaspoon mustard
2 flat Tbsp tomato paste
and:
sesame seeds for sprinkling to taste/ optional
Preparation:
Wash the cockerel well and dry with a kitchen towel.
Cut the tail off both cockerel. It's fattest part.
Turn the cockerels to the chest and cut with scissors in the middle.
Cut the wings and separate a small part of the flap, remove the excess skin from the bottom and top. You will see that part is stretchable.
At the upper part where the guts and wings are, cut a small part from the inner part so that the cockerels are open like a leaf.
Remove the inner bones as much as you can.
Coat the whole cockerels with apple cider vinegar then turn and repeat coating with the help of a brush.
Salt and pepper on both sides to taste.
With the meat handle, turn the cockerels over, hit the back part lightly to flatten it more.
Put the butter or olive oil in the pan, wait for it to heat up, put in one piece of cockerel and fry until well brownish. Since I don't have a bigger and flat pan, I used a wok for cooking, I cooked one at a time.
Each part fry about 10-15 minutes. If the cockerel is not flattened, press with a spoon or fork and hold a little longer on both sides.
Place the baked pieces of cockerel on baking paper in the oven tray.
During this time, mix all the ingredients for the marinade.
If you were planning to bake potatoes, now is the right moment to do it and arrange it next to the cockerels.
Peel and wash the potatoes well beforehand, and boil the cut pieces in boiling water for 12 minutes. Then mix them in a bowl6 with a little pepper, red ground paprika, olive oil, salt, and dry spice — Vegeta to taste. Add rosemary or weed dill if you like. Transfer mixed potatoes to the tray of oven.
This dish goes well with a salad of broccoli and marinated mushrooms.
Coat both pieces of cockerels with the marinade on all sides with help of a brush.
Sprinkle with sesame seeds to taste as you like.
Bake the cockerels for about 25 minutes in a heated oven of 200 °C, and the potatoes for about 35 minutes. Turn them if necessary.
Serve warm.
Buon appetito!2
NOTE:
You can also make partridges, small young chicken with this cooking method.
If you don't have all the ingredients for the marinade, you can also use barbecue sauce.
If you have leftover marinade, put it in the fridge for the next 3 days, you can use it for baking or grilling.
Keep the rest of the cockerel in the refrigerator for up to 2 days, covered.
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