Giouvetsi – Braised rooster with Barley
Fest Lithos semi deep casserole with lid N28 cm – click here
Fest Integra chopper with spout – click here
About 1 hour and 45 minutes. Instead of the rooster you can also
Materials (for 4 people)
½ rooster (1.2-1.5 kg) cut into 4 with its skin, washed and dried
1 chopped onion
300 ml red wine
2 cloves garlic
1 hot pepper (optional)
1 bay leaf
1 cinnamon stick
1 tbsp. sugar
3 grains of allspice (optional)
30 ml olive oil
300 gr. barley medium
2 cans of chopped tomatoes
1 can of tomato paste
50 gr. grated cheese (regatta, gouda or for a more traditional mizithra)
Preheat the oven to 220 degrees C.
Cook the rooster: Put the oil in Fest’s non-stick semi deep casserole (which fits in a
layer all the pieces of the rooster) and adjust the fire as much as possible. Heat the oil,add the garlic (and pepper, if using) and then the pieces of the rooster with the skin down. After they turn brown, in about 5 minutes, turn them over and leave them for another 5 minutes. Use Fest Integra chopper to cut the onion and add it in the casserole, stir and simmer with the wine for 3-4 minutes. Once it boils, lower the temperature to medium-low and while stirring occasionally, leave it for 15 minutes. Cut the tomato in Fest Integra chopper and add it in the casserole with the pulp, sugar, salt, pepper and 150-200 ml of water. Cook over low heat for another 15-20 minutes.
Remove the bay leaf and cinnamon and throw the barley in Fest’s non-stick semi deep casserole.Stir and roast in the oven for about 17 minutes, making sure there is always enough juice so that the giouvetsi does not dry.If necessary, add some hot water.
When the barley shows that it has softened, pour the cheese on top and put it on the grill for 3 minutes, to make a little crust.
Take the giouvetsi with rooster out of the oven and leave it at least 10 minutes before serving. You can remove the skin if you want.
Note: It is very important when the giouvetsi comes out of the oven that it still has enough liquids from the sauce.