Country Rooster in Pinot Noir Sauce

Clean, rinse and remove the country rooster. Dry the breasts and legs and season lightly with salt. Score the legs at the joint. Heat the oil in a frying pan and brown the breasts and drumsticks in it all around, without coloring. Remove from the roasting pan and dry. Cover the carcasses (bones) with 2 liters of cold water and bring to a boil. Skim, put on low flame and add the white root vegetables (celery, leek and shallots).

Season lightly with salt and simmer for about 1/2 hour. Strain. Heat the butter in a roasting pan and sauté the shallots. Extinguish with the cognac. Pour half of the Pinot Noir and add the sautéed poultry parts. Cover the poultry parts with the poultry stock and cook them on a low flame for about 25-30 minutes. Blanch the dried meat strips briefly in boiling water and drain. Blot. Sauté the quartered mushrooms in 30 g butter, season lightly with salt.

Pour the resulting juice to the cooking stock of the poultry parts.

Drain the cooked mushrooms. Remove the cooked chicken parts from the broth and keep them warm with the mushrooms and dried meat strips. Pour the broth through a sieve, drain and boil briefly. Add the remaining Pinot Noir. Cut the flour butter into cubes and gradually add it to the gravy using a blender. When the sauce thickens, fold in the whipped cream and briefly bring to the boil.

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