Braised Spiced Rooster

An easy and tasty way to turn that arrogant backyard rooster, or a cheap cut of meat from the farm into a tender dish that is great as a stew or luncheon meat.

Submitted by: Sara Tung (125)

Cuisine: American    Dish: Main Dishes    Preparation: Braise / Slow Cook
This recipe is: GAPS / SCD, Gluten Free, Low Carbohydrate, No Tree Nuts, Paleo, Wheat Free


6 servings

Active Time

45 minutes

Ready In

8 days


  • 2 roosters, about 4 to 5 lbs each
  • 3 tbsp salt
  • 2 tbsp ghee
  • 1 large onion or 2 small onions, sliced
  • 6 cloves garlic, each cut into 2 or 3 pieces
  • 3 tsp paprika
  • 2 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp garlic powder or granules
  • 1/4 tsp ground black pepper
  • juice from 2 fresh lemons
  • handfull of olives

Preparation Instructions

  1. Allow freshly slaughtered or thawed roosters to rest in fridge for 5 to 7 days.

  2. Cut roosters up into pieces. Remove the backs and necks and save for another use such as broth.

  3. Sprinkle salt evenly to cover rooster pieces, using about 1 tsp per pound of chicken.

  4. Allow to dry brine in fridge overnight or up to 2 days.

  5. Line the bottom of a slow cooker with onion slices.

  6. Heat ghee in saute pan at medium-high heat and brown rooster pieces.

  7. Place rooster pieces over onion slices in slow cooker.

  8. Sprinkle all remaining ingredients over rooster pieces.

  9. Cover and cook on high between 4 to 6 hours, or all day on low, or until desired tenderness.

Last updated on 01-26-2014