Recipe proposed by the Restaurant Le Groët de Marie
Peel the colored carrots, rhubarb, onions Cut this garnish into small pieces Lift the rooster's thighs and leave the sides on the chest Marinate the rooster with the beer the colored carrots, rhubarb, onions and beer Add the thyme, bay leaf and a little salt Leave to marinate overnight in the fridge
Heat a pot with a little oil Brown the pieces of rooster for a few minutes on each side Salt and pepper on the flesh side Add the complete marinade and simmer, covered, over low heat for 3 hours, taking care that there is always juice cooking (add a little water if this reduces too much during cooking)
Peel the potatoes and steam them Heat the milk, cream and a little grated nutmeg in a saucepan, add the potatoes and mash them, gradually adding 200g of butter Keep warm
Take the rooster out of its cooking juices and cut it into pieces according to your convenience
Boil the cooking juices and add the remaining 50g of butter to bind the sauce
Serve and enjoy !