Cockerel Forest Cacciatore by David Dellai & Alex Tintori

Part 1: Prepare Porcini Sauce

Step 1: Soak Porcini

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

Step 2: Drain Porcini and Make Broth

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

Step 3: Make the Brine

• In a small pot over high heat, combine salt and rosemary with 1 litre of water.
• Bring to a boil, then reduce heat to low and simmer for 15 minutes.
• Remove from heat and allow to cool.

Part 2: Prepare Cockerel Legs

Step 4: Prepare Cockerel Legs

• Remove the legs, head, and neck from the cockerel.
• 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 65°C for 2 hours.
• Alternatively, double-wrap the legs in plastic film and gently cook over a very low flame for 40 minutes. Remove and cool in an ice bath.

Part 3: Make Farce and Stuff Cockerel Breasts

Step 5: Prepare Farce

• Heat extra virgin olive oil in a pan over medium-high heat.
• Sauté onions for five minutes or until translucent.
• Add mushrooms and the 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 capers and parmesan. Blitz into a paste, but not a puree.
• Season to taste.
• Using a spatula remove the paste and place it in a piping bag. Set aside.

Step 6: Stuff Cockerel Breasts

• Remove the wings and wishbone from the cockerel breasts.
• 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 for an hour in the fridge, uncovered.

Part 4: Roast Cockerel and Serve

Step 7: Roast Cockerel and Finish Dish

• Preheat the oven to 200°C / 180°C fan.
• Make sure there is space between the cockerels and place them in the oven.
• Cook for 15-20 minutes.
• While breasts are roasting, remove the legs from the cling film and pat dry with a paper towel.
• Brown with oil and butter in a non-stick pan over medium-high heat.
• Reheat the porcini sauce.
• Once breasts are roasted, remove them and let them rest for 5 minutes.
• 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 sautéed spinach, dried black olives, and finish with the porcini sauce.

Enjoy your delicious Cockerel Forest Cacciatore!