Cockerel Forest Cacciatore by Chef David Dellai & Chef Alex Tintori




20 mins


160 mins

Cacciatore is Italian for hunter and pollo alla cacciatore is chicken hunter style. It’s a dish made everyday in Italy and traditionally done with the firmer, stronger flavoured cockerel. Chef David Dellai and Chef Alex Tintori added a few flavours of the forest to this special version.


2 Aurum Poultry Co. Fook Wong cockerels


Porcini Sauce

  • 50 gm dried porcini, chopped
  • 1.25 l brown chicken stock
  • 25 gm wakame or dried nori



  • 40 ml extra virgin olive oil
  • 1 tablespoon chopped onions
  • 75 gm button mushroom, sliced
  • 1 teaspoon salted capers, rinsed and drained
  • 15 g grated parmesan
  • Salt and pepper to taste



  • 100g salt
  • few sprigs rosemary
  • 25g butter to fry
  • olive oil to fry


Place porcini in a bowl and cover well with cold water. Cover and refrigerate overnight.

The following day, drain the porcini liquid into a large pot. Reserve half the porcini for the farce. Add the remaining porcini to the pot with the brown chicken stock and wakame and bring to the boil over high heat. Reduce heat to low and simmer for several hours until the liquid has reduced to about a cup.

Make the brine by putting the salt and rosemary in a small pot over high heat with 1 litre of water. Bring to the boil, reduce heat to low and simmer for 15 minutes. Remove from heat and allow to cool.
Meanwhile prepare the cockerel by removing the legs, head and neck. Remove the thighs with a sharp knife cutting through the thigh joint being careful not to cut into the skin of the breast. Bone out the legs by laying them skin down and slicing along the length of the thigh and drumstick bones. Using the tip of the knife cut the flesh away from the bone and joints. Do not cut the skin. Remove the bones, flatten the legs out by pressing down with the heel of your palm then brine the flesh for 20 minutes in the brine. Drain the legs and lay out on plastic film skin side down. Wrap the legs tightly in a cylinder shape. Sous vide at 65C for 2 hours. Alternatively double wrap the legs in plastic film and gently cook over very low flame for 40 minutes. Remove and cool in an ice bath.

Meanwhile make the farce by heating the extra virgin olive oil in a pan over medium-high heat. Saute the onions for five minutes or until translucent. Add the mushrooms and remaining porcini and cook for 5-10 minutes until they have released their liquid and it has begun to be reabsorbed. Place in a small blender with the capers and the parmesan and blitz into a paste, but not a puree. Season to taste. Using a spatula remove the paste and place in a piping bag. Set aside.

To stuff the cockerel breasts remove the wings and wishbone. Using your finger gently lift the skin from the breast meat. Using the piping bag of farce, put the stuffing under the breast. Place the cockerel breasts in a roasting tray and let them set an hour in the fridge, uncovered.

Preheat the oven to 200C / 180C fan. Make sure there is space between the cockerels and place in the oven. Cook for 15-20 minutes. While the breasts are roasting, remove the legs from the cling film. Pat dry with paper towel. Add some oil and butter to a non-stick pan over medium high heat. Once browned all over remove and allow to rest. Reheat the porcini sauce. Once the breasts are roasted, remove, allow to rest for 5 minutes, then carefully carve the breasts off the frame while it’s still hot, remove the breast of the main frame of the cockerel, ensuring not to damage the skin. Carve the breasts and leg meat into attractive portions. Serve with sauteed spinach, dried black olives and finish with the porcini sauce.

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