Its flesh, barely done, has little flavor (that of poultry from 750 to 900 g is less tasteless). The cockerel is eaten roasted, grilled or breaded and fried, and is served with a spicy sauce (mustard, lemon, tarragon, green pepper, vinegar).
We do not cut the cockerel, but we split it in half in the direction of the l...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.