Cockerels In Pot

Preparation:

Preparation: Wash the cockerels well under running water, dry them and blanch them briefly in a saucepan with boiling water. Rinse the birds again to remove any residual dirt. Wash the lentils. Fry two tablespoons of onion brunoise in a saucepan with a spoonful of hot oil over moderate heat for a few minutes, then add the lentils and water and cook gently for 20 minutes. In another saucepan, heat the rest of the oil, brown the garlic and what remains of the onion brunoise over high heat, then add the vegetables, peeled and cut into small pieces. Brown everything, stirring constantly, then put the cockerels in the pan, pour in the broth and bring to the boil. Immediately lower the heat, so that the liquid just simmers, and cook for 15 minutes. After this time add salt, add the spices, aromatic herbs and lentils and cook for another 20 minutes. Cut the cockerels in half and serve them together with the broth and vegetables. --- ADVICE. The cockerels don't necessarily have to be roasted to be tasty: this recipe is proof of that. In fact, cockerels, boiled with suitable vegetables and a good broth, acquire a particularly delicate flavor and have very tender meat.