Rooster Pindos

SKU: 171

6,97 €/kg

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Weight (kg)
ΤΕΛΙΚΟ ΒΑΡΟΣ	3kg
Final Price:	20,91 €

100kg in stock

Cut Type *

Portions Whole Παϊδάκια

Weight (kg)
ΤΕΛΙΚΟ ΒΑΡΟΣ	3kg
Final Price:	20,91 €

~1 piece/ 3kg

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SKU: 171 Categories: Our Preparations, Ready to Cook, Poultry

Description

The entire Pindos rooster is an authentic village rooster raised in a natural mountainous environment in the Pindos region, with free-range grazing and 100% plant-based feed. It comes from a slow-growing breed (about 75 days), making its meat dense, with a golden color and a distinctive mountain flavor reminiscent of old-fashioned village chickens.

Quality & Origin

Greek origin: 100% Greek rooster from the Pindos poultry cooperative.
Free-range: Raised in open spaces with natural movement and plant-based diet, no added antibiotics.
Fresh & raw: Delivered whole, without trimming extremities or head, ready for any recipe.

Characteristics

Type: Whole village rooster, raw.
Weight: Approximately 2.5–3.2 kg (depending on the piece).
Meat: Dense with golden color, ideal for stews, soups, casseroles, and pasta dishes.
Packaging: Raw, in suitable packaging for transport.

Tommy's Tips

Ideal for cooking at low temperature over a long time, such as stews or casseroles, to make it tender and juicy.
For better results, marinate the rooster with herbs and red wine before cooking – it increases tenderness and depth of flavor.
Serve with traditional Greek garnishes, such as oven-roasted potatoes with thyme or pasta with myzithra cheese, for an authentic experience.
Store the rooster in the refrigerator and consume within 2-3 days for maximum freshness.
Ideal for traditional recipes, but also for creative cooking suggestions with spices and vegetables.

Cooking Tips

Rooster with hilopites: Sauté the meat with onion and garlic, deglaze with red wine, add tomato, cinnamon, bay leaf, and tomato paste, then simmer until tender. Finish by adding handmade hilopites χυλοπίτες for a rich, traditional dish. Serve with grated cheese.
Rooster wine-braised with caramelized vegetables: Cook the rooster slowly with wine and herbs, accompanying with caramelized carrots and onions. Slow cooking at low temperature highlights the flavor and juiciness of the meat.
Rooster in the oven with stuffed skin: Marinate the meat with herbs, mustard, and olive oil, brush the skin with grape molasses, and bake slowly in the oven until crispy and golden. Ideal for festive tables with intense flavor.