Rooster with honey
A perfect tasty proposal that suits every Sunday table either summer or winter. Serve with a fresh salad and iced beer.
Toplou Carob honey will give a special taste and aroma to our food.
1.5-2 kg rooster (cut into pieces)
100ml Olive oil
Juice of an orange
150ml red wine
2 tablespoons Toplou carob honey
8 potatoes (optional)
Wash the pieces of rooster and wipe with absorbent paper. Transfer to a bowl and add the orange and lemon juice. Pour over the olive oil and sprinkle with the spices. Cover with cling film and refrigerate for one hour.
Put the pieces in a hull and add the marinade. Add a cup of water. Cover the hull and bake in a preheated oven at 200 degrees for 1.5-2 hours.
If we put potatoes in our food, we cut them into cubes and add salt, pepper and a little oregano. Open the hull in one hour, spread the potatoes around the rooster and continue cooking for the rest of the year.
When ready, heat the wine in a saucepan and add the honey, stirring until melted. Slowly pour over the rooster and cook for another quarter with the lid open.