Shurpa with Golden Roosters - Kazan-Oven! Stalik Khankishiev

I have told you more than once about lamb shurpa. But shurpa is not necessarily lamb! For example, shurpa from a rooster turns out no worse. And most importantly, you yourself know how to cook it.
Take 2.5-3 liters of water per kilogram of bird weight. And take the dishes more spacious - consider the volume of other products.
Indeed, for an average rooster, you should take a kilogram of onions and three hundred grams of carrots, and this is just the beginning!
Just don't forget to add some salt to get the foam off.
Poultry is not the easiest product to cook. The breast is most often dry and requires short cooking, it does not tolerate overheating, and the legs, if it is from the village rooster legs, it would be good to cook longer. And how to be? Yes, very easy! Turn the bird in the cauldron. As long as it is cooked breast-side up, the breast does not overheat and is not overcooked.
Some products have a more stable flavor, they can be cooked longer, such as dried capsicum, hot, certainly whole. And who came up with the idea that potatoes should be boiled for only twenty minutes? But what if you boil potatoes in a barely gurgling broth for an hour, or even an hour and a half? It will only get better! If only the potatoes didn’t boil to smithereens, they didn’t muddy the broth.
Green bell pepper has a more delicate and delicate flavor, if you cook it for a long time, then all the flavor will disappear to the neighbors. Therefore, we lay it after the potatoes and do not even let the shurpa gurgle - the fire is at a minimum. After all, the stronger the smell of food, the higher the temperature in the pan, the faster their smell is lost.
Tomatoes just need to warm up. Small, so-called "Baku" tomatoes will be ready in ten minutes. About the same time it will take the leaves of dry basil and a special Uzbek herb - jambul to transfer their smell to the broth. There will be no other spices and spices in this soup, because there is nothing more reckless than drowning out the taste of the bird itself in the broth.
Of course, roosters and hens are different. Inexpensive broiler chickens, designed for quick frying or baking, have such a weak taste and smell that you simply cannot do without spices - otherwise it will be insipid and boring. Good rustic or expensive ones, fed in a special way during the allotted time on farms, have such a taste and smell that, while still raw, they seem to declare themselves "we don't need anything but a pinch of salt - the farmer took care of everything, feeding us with grain and grass nine month!"
And if the rooster is ordinary, from simple ones, then the neighborhood with simple and familiar vegetables will only benefit him. Vegetables will give an interesting shade not only to the broth, but also to the bird itself.
But look: the bone on the leg of the cockerel is exposed, the tomatoes have surfaced, the bell pepper has drowned - the shurpa is ready! And three hours have not passed, they didn’t even have time to talk properly, but already serve shurpa on the table!
We will serve the rooster and potatoes on a separate dish.
You can pour one broth, good, it turns out like a tear. But you can also use some vegetables. The bread is thin, flat, crispy - be it pita bread, be it a flatbread "patir", or even matzah. Anything crunchy goes well with hot soups and broths.
If he ate shurpa, but his forehead did not sweat, the rooster died in vain. Yes, but that doesn't happen.)
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