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Relishing rooster?

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Relishing rooster?

rworange | Jan 10, 2011 09:38 AM

How many people have tried rooster and what did you think?

I tried my first rooster recently. One of the annoying things to me is that one of Gautemala's most known dishes, gallo in chica is 99% of the time made with chicken.

The dish, which I like even with chicken, made a whole lot more sense with rooster.

There's was not a huge flavor difference between chicken and rooster, but like this old post about coq au vin with rooster states, the meat was more 'intense'.
http://chowhound.chow.com/topics/298799

That doesn't mean gamey. Really, intense is just the right word ... chicken ... but more so. Appropriately ... macho chicken... manly meat.

It doesn't taste like duck or goose or turkey. It, um, tastes like chicken.

The texture of the meat is a bit denser and the bones are bigger. I liked it.

And to keep the dinner theme going ... I did have my rooster with Gallo beer because ... well, it just seemed the right thing to do. It paired perfectly.

An interesting side note: The Guatemalan cookbook False Tongues and Sunday Bread writes that this Central American dish “could also be known as “Sunday Rooster.” Cockfights are held in El Salvador on Sundays and the losers of this bizarre pastime are sold to Monday’s hungry diners”

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