- Rooster - 1 piece
- Cinnamon stick - 1/2 Pieces
- Pepper Dried Spicy - 1/4 Teaspoons
- Quince - 1 piece
- Bacon - 100 Grams
- Salt - - To taste
- Vegetable oil - 40 Milliliters
- Bay Leaf - 1 piece
- Pepper black peas - 5-6 pieces
- Red onion - 1 piece
- Red wine - 400 milliliters
- Thyme sprig - 4 pieces
- Thyme sprig - 4 pieces
In the photo - a simple set of ingredients necessary for cooking. We cleans the quince and cut into small cubes, then fry with the addition of mulled cinnamon and hot pepper (you can replace it with paprika). Fry until golden brown. A fried quince is stuffed with a washed cock - as shown in the photo. In a frying pan fry the finely chopped bacon. The resulting cracklings from the bacon we put into the baking dish. In the frying pan after frying the bacon, we still have fat. In this fat, we fry our cockerel - not for long, before the formation of a ruddy crust. Solim cockerel from all sides. Spread into the form to the bacon with thin semicircles chopped onion, bell pepper and bay leaf. We put it in the roasting mold of our cock. We fill up vacant places with pieces of fresh quince - it is necessary to make so that the cock was tightly squeezed by a quince or walls of the baking mold from all sides. Fill cock with wine (I had a pink one at hand, but it's better to use red). Cover the form with a lid and put it in the oven. Bake for 15 minutes at 180 degrees, then (during this time the wine will be evaporated almost completely) pour some water into the mold and add a few twigs of thyme. Bake another 40 minutes, after which the cockerel is turned over - and for another 30 minutes. After the specified time the cock will be ready. Bon Appetit!
Servings: 6-8