How to Cook a Rooster

by Owen Pearson

A dish of rooster sits in jus and is surrounded by vegetables.

Abundant_Life/iStock/Getty Images

Rooster is not commonly eaten in the United States because its meat is tough and dries out easily. However, it is sometimes used in French cuisine, most notably in coq au vin, or poultry in wine. Cooking rooster to a tender texture is a time consuming and challenging process; however, if you have roosters available from a farm or butcher shop, your efforts can turn rooster meat into an appetizing source of protein.

Preparing Rooster Meat

Cut rooster meat into small pieces, about 1/2 inch thick. Discard organs and skin.

Place the rooster meat in a large, sealable freezer bag. Pour in enough red wine to completely cover the pieces and seal the bag.

Put the sealed freezer bag in the refrigerator and allow the rooster meat to marinate in the wine for 24 to 48 hours. The wine helps break down and tenderize the meat.

Remove the rooster meat from the freezer bag. Pat the pieces dry with paper towels.

Slow Cooker Method

Place marinated rooster meat in a slow cooker. Add enough vegetable broth to completely cover the meat pieces.

Turn the slow cooker on the lowest heat setting possible. Place the cover on the slow cooker.

Allow the meat to simmer in the slow cooker for 12 to 16 hours, or until the meat is tender. During cooking, add liquid as necessary to cover the rooster meat, and stir every hours to make sure the pieces are uniformly cooked.

Oven Method

Arrange rooster meat pieces in a single layer in a shallow glass baking dish. Cover with vegetable broth. Place the lid on the baking dish.

Place the baking dish in an oven and turn the oven on the lowest heat setting.

Bake the rooster meat for eight to 12 hours or until tender. Stir and add vegetable broth as necessary to prevent the meat from burning or drying out.


  • Prop the oven door open about 1 inch if your oven's lowest heat setting is above 200 degrees F. Check the internal temperature of the oven with a cooking thermometer at least once per hour to make sure the internal temperature does not exceed 200 degrees F. Higher temperatures can dry out rooster meat.


  • "It Must've Been Something I Ate: The Return of the Man Who Ate Everything"; Jeffrey Steingarten; 2002
  • "Gourmet Paris"; Emmanuel Rubin; 1999

Photo Credits

  • Abundant_Life/iStock/Getty Images

About the Author

Owen Pearson is a freelance writer who began writing professionally in 2001, focusing on nutritional and health topics. After selling abstract art online for five years, Pearson published a nonfiction book detailing the process of building a successful online art business. Pearson obtained a bachelor's degree in art from the University of Rio Grande in 1997.