Ingredients for 6 servings
Preparation Steps
Begin by cutting the rind into pieces and heating it in a large casserole dish with the butter over medium heat.
Remove the liver from the rooster and set it aside. Add the cut rooster pieces to the casserole and brown them thoroughly.
Finely chop the onion, garlic, shallots, and carrot, then add them to the casserole. Sprinkle with 2 tablespoons of flour and stir well to coat evenly.
Pour in the cognac and flambé over high heat for a dramatic, flavorful boost.
Add the red wine, a glass of water, and 1 tablespoon of tomato concentrate. Bring to a simmer and cook gently for 2 hours until the meat is tender.
Meanwhile, cut the bacon into pieces, blanch in boiling water, drain, and sauté in a separate pan over low heat until crisp.
Slice the mushrooms into strips and add to the bacon. Sauté for 10 minutes over high heat until golden. Transfer to a warm serving dish.
Drain the cooked rooster pieces and arrange them in the dish with the bacon and mushrooms.
Retrieve the reserved liver, mash it finely, and stir into the cooking sauce. Pour the enriched sauce over the rooster and garnish with parsley. Serve hot with crusty bread.
