We recently dispatched another rooster to the Big Farm In The Sky, and now have another recipe to share for it. This is a simple “kitchen sink” recipe. I usually use this with leftover cooked chicken or turkey (on Thanksgiving), and you don’t need very much chicken for this dish. You can load up on the potatoes and veggies and make one bird extend for four pies. Since we have so many roosters in the barnyard, we used the entire rooster for one large pie. Note that I give measurements for the recipe, but I just about never measure anything when I cook, just eyeball it. Enjoy! – Jen
Rooster Pot Pie
generous helping of butter, bacon grease or olive oil (I used bacon grease)
1 large onion, chopped
2 large carrots, chopped
1 large potato, cubed
1 cup of any other vegetables that you have handy, celery or more potato. (I used green beans from the garden)
half a bag of frozen peas
1 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 teaspoon thyme
about a tablespoon fresh basil (I added this only because I had it on hand and wanted to use it up, otherwise I would forego the basil)
stock, wine or vermouth to deglaze the pan if it becomes too dry
2 cups shredded meat from one small rooster
1/4 cup flour
2 cups rooster stock
1 cup goat milk (or any other milk, cream or half/half)
single pastry crust or double if you like a bottom crust
butter and parmesan (if you don’t use the bottom crust)
1. See below for tips on cooking the rooster.
2. Oven to 400. Prepare a large pie dish or two small pie pans by smearing butter on the dish and grating parmesan or other hard cheese onto the pan.
3. Heat large cast iron skillet and add whatever fat you’re using. Add onions, carrots, potatoes, whatever vegetables you’re using, garlic, salt, pepper, thyme (whatever herbs you’re using). Saute until onions are cooked through, about 10 minutes. Add flour and saute for a minute. Add stock and thicken. Add milk. Add chicken and frozen peas and heat through. Check for seasoning. Pour into prepared pie pan.
4. Bake until heated through and the crust is golden brown and bubbly, about 40 minutes.
Rooster Cooking Tips
After I butchered the rooster, I put the back, neck and wings into the stock pot and covered with water. I simmered gently for a day. Strained and refrigerated the stock with the bones (only because I was too busy to pick the meat off the bones. You can get a surprising amount of meat off the back, wings and neck. Don’t overlook this if you’re being frugal. If you don’t care, pick off the meat for your cat or dog).
The legs, thighs, and breast I put into a glass tupperware and covered with water. I let it age for a few days in the refrigerator (3 days this time around). This helps tenderize the meat. When I was ready to cook the rooster, I put the meat into a pot and just barely covered with water. I simmered for a few hours until the meat was falling off the bone, then deboned and shredded and put back in the fridge until I was ready to make the pot pie (this took another few days). You can also freeze the meat at this point. I also saved the “stock” from cooking the liquid. It’s not as strong as the stock I simmered all day, but it’s enough to add some flavor to a dish.