Step 1

Unwrap the rooster package and discard the neck and giblets. Rinse the pieces in cold water. Pat dry and place on a platter. Sprinkle both sides with salt and let rest at room temperature.

Step 2

In a large cast-iron pot over medium heat, add the bacon pieces and sauté slowly until they are lightly browned. Remove the bacon to a side dish lined with paper towel. Save for later use.

Step 3

In the same pot with the bacon grease, add the small boiler onions. Sauté until brown, and then move to a platter to keep warm.

Step 4

Add 2 tablespoons of butter to the remaining bacon grease and melt. Add the mushrooms to the pot and brown. Move to a platter.

Step 5

In a mixing bowl, add the flour. Add the rooster to the flour and coat lightly on all sides. Place the rooster pieces into the pot and brown on all sides. Remove the chicken pieces to a platter.

Step 6

Add 2 tablespoons of the remaining breading flour to the remaining oil in the pot and stir to make a light roux. Once the roux has turned a light beige color, add the bottle of red wine along with the chicken stock, tomato paste, onion, celery, garlic, bay leaf, thyme, rosemary, and parsley. Add the rooster and the bacon pieces back to the pot. Cover and lower the heat to simmer and cook for 2 hours, stirring every half hour.

Step 7

Once the rooster is done, remove the pieces to a casserole dish and place in a 150ºF oven to keep warm.

Step 8

With a colander over a pot, strain the sauce removing all vegetables and herbs as well as the bacon pieces. Place the pot on the stove on medium-high heat to thicken.

Step 9

Mix equal amounts (2 tablespoons each) of softened butter and flour to make a beurre manié (a classic French culinary technique) to thicken the sauce. Stir into the sauce until it reaches the desired thickness.

Step 10

Into the sauce, add the boiler onions, sautéed mushrooms, and baby carrots. Cook for 20 minutes over medium heat until the largest onion is tender. Taste the sauce and adjust the flavor with salt and pepper. Add 1 tablespoon of butter to the sauce for a finishing touch.

Step 11

Add the rooster pieces back to the pot and bring to temperature.

Step 12

For serving, place the rooster in the center of a large platter. Arrange the onions to one side and the mushrooms on the other with the carrots in between. Add a few spoonfuls of sauce over the rooster and serve the rest on the side.

Step 13

Noodles are the traditional French accompaniment for this dish, but a bowl of white rice is acceptable in French Louisiana. Serve with hot French bread and a quality French butter along with a bottle of your best red wine.