This may or may not be a unique recipe, we’re not sure. Years ago we took the techniques to make a chicken gumbo and applied it to the preparation of tomato sauce. Fusion? Intuitive? Possibly been done for hundreds of years? No clue, we just like it and as far as we’re concerned we “invented” it!
This technique results in a rich, addictive sauce that will not last long, so make a lot. To deepen the flavor even more, we used a heritage breed rooster for the chicken (click here to read about our experiences raising heritage breeds). With the bones simmering in the sauce you bring the power of chicken stock the to the sauce that takes it from regular old spaghetti sauce to something you can eat by the spoonful shamelessly.
You can use your favorite tomato sauce recipe, or even use those “kitchen ready” tomatoes and season it as desired. Or, hey, you can use this amazing one Amy makes from fresh tomatoes.
Serve this with pasta. Or gnocci. Or just eat it on a sandwich. If you make a pizza with it and put the chicken on top you will win dinner. Or, like I said, grab a spoon and dig in.
Rooster Tomato Sauce Recipe
- 1 quart Amy’s Saucy Sauce (click here for recipe) OR:
- 1 can Kitchen Ready Tomatoes
- 1 tablespoon Olive Oil
- 1-2 cloves garlic
- 1-2 tablespoons oregano, basil, or other herbs you like
- Salt and pepper to taste
- Legs, thighs, and wings from one chicken (use a heritage breed chicken or even an old rooster for ultimate flavor!) Click here to see how to quarter a chicken.
- 2 medium onions, julienned roughly
- 2 tablespoons lard, olive oil, or butter for pan
- Salt and pepper
1. Liberally salt and pepper all the chicken parts.
2. In a frying pan over medium heat, add 1 tablespoon of lard, oil, or butter.
3. Brown the chicken parts on all sides, then set aside on a platter or bowl.
4. Caramelize onions by cooking over medium-low heat with 1 tablespoon lard/oil/butter and a heavy pinch of salt. Cook for 10-15 minutes, stirring regularly, until they are soft and brown and look great.
5. Start the tomato sauce if not already made: saute minced garlic in oil for 1-2 minutes, add tomatoes and herbs. Salt and pepper to taste.
6. Add sauce, onions, and chicken to a pan large enough to hold everything. Bonus points if you can reuse the pan from the chicken and/or onions.
7. Simmer on low for at least an hour. You want it to be lightly bubbling.
8. To serve, you can pull the chicken and keep it separate from the sauce or take it off the bone and mix the meat right in. We like to serve the whole parts on the bone on the side of the sauce-topped spaghetti and eat it like heathens with our hands and extra napkins.