How to Stuff a Cock

You can make this poultry dish for holidays. Cock meat is tasty and sweetish. It is generally coarser than chicken meat, so it is usually boiled for broth or aspic. But if you marinate and bake it in foil you’ll get an excellent meat dish, juicy, soft, rich taste. We took a big cock of about 5.5 lb so we decided to stuff it with white mushrooms.

Ingredients for Stuffed Cock

• 1 cock
• 0.7 lb white mushrooms (you can take frozen)
• 1 carrot
• 0.7 lb shallot

Ingredients for Marinade

• 3 cups dry white wine
• 3-4 tablespoons grape vinegar
• 3-4 onions
• 4 garlic cloves
• 1 teaspoon curry
• 1 teaspoon oregano
• 1 stalk rosemary
• 3 bay leaves
• salt

Cooking Instructions

1. The cock should be marinated the day before the cooking, better overnight. To prepare the marinade dice onions into rings, chop garlic finely. Add oregano, rosemary, curry, bay leaves and salt. Mash it and rub everything well with your hands. Then pour some wine and vinegar into the marinade and mix well.
2. Put the cock into the marinade. Turn the cock over time and again to make it soak better. About 12 hours afterwards the cock is ready for stuffing.
3. Then make the stuffing. Quarter shallots and fry them until nicely brown. Dice the carrot largely. Add the carrot and in about 5 minutes add white mushrooms. Fry it all for about 10 minutes. Salt it to taste and turn the fire off.
4. Stuff the cock with this mixture, pin the edges together with a wooden skewer.
5. Put the stuffed cock on a foil lined baking sheet. Wrap the cock up into the foil and put into a pre-heated oven.
6. Bake it at the temperature of 360 degrees. After about an hour and a half open the foil. Continue baking the cock for about an hour more. When the cock has acquired a nice brownish crust, turn the heat off and take the cock out.
7. It is more impressive to serve the whole cock, garnished with lemon and orange slices and grapes.