Rooster with rhubarb and Goudale, mashed potatoes
Recipe proposed by the Restaurant Le Groët de Marie
- 3.4 kilograms rooster
- 75 centilitres of Amber Goudale
- 300 grams of rhubarb
- 300 grams of white and yellow carrots
- 2 onions
- 1.2 kilograms bintje potatoes
- 100 grams of milk
- 200 grams of cream 30%
- 250 grams of butter
- A little cooking oil
- Salt pepper Nutmeg
- Thyme Laurel
- Day before
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
- Next day
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)
- In the meantime
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
- And finally
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 sauceServe and enjoy !