Coq au Vin

Cut the rooster into portions and season with salt, chop the vegetables coarsely.

Sauté the vegetables and mushrooms in oil until golden brown, stir in the tomato paste, sauté briefly again, add the chopped shallots, bacon, bay leaf, spices tied in gauze (whole peppercorns and allspice), a bunch of herbs, deglaze with wine vinegar and pour in the wine, bring to a brief boil and let cool.

Place the rooster into the cooled base and let marinate for at least 24 hours.