Esta fornalha de galo é uma receita tradicional portuguesa que combina a técnica lenta de cozedura no forno com um recheio rico e aromático. O tempo prolongado de marinada e cozedura permite que todos os sabores se desenvolvam harmoniosamente, resultando numa ave suculenta e cheia de sabor.

Ingredientes

  • 1 Galo
  • 2 Cenouras em rodelas
  • 6 Chalotas em rodelas
  • Sal QB
  • 40 gr Banha de porco
  • 40gr Manteiga
  • Vinho tinto
  • 1 Laranja em rodelas
  • 1 Limão em rodelas
  • 5 Grãos pimenta preta,
  • 1 Ramo de tomilho
  • 1 Ramo de salva
  • 1 Ramo de salsa
  • 1 Folha de louro
  • Pimenta-de-caiena QB
  • 3 Dentes de alho esmagados
  • 250 gr de miolo de pão
  • 150gr de Toucinho fumado cortado em brunesa
  • 150gr de Chouriço cortado em brunesa
  • 1 Mão cheia de salsa picada
  • 1 Mão cheia de azeitonas descaroçadas com amêndoa (Maçarico) picadas
  • Miúdos do galo picados
  • 3 Ovos inteiros
  • 2 dentes de alho picados
  • Flor de sal
  • Pimenta preta
  • 200ml de vinho do Porto Tawny

Preparação

  1. Coloque o galo num recipiente, acrescente o vinho tinto até cobrir, adicione os restantes ingredientes da marinada e deixe a marinar 24 horas.
  2. Retire o galo da marinada, seque com papel absorvente e reserve.
  3. Faça o recheio, Colocando o pão a demolhar em água fria, depois de espremido junte-lhe os ovos, as azeitonas com amêndoas, o alho, sal e pimenta, o chouriço, o toucinho fumado, os miúdos do galo, a salsa, o vinho do Porto e misture muito bem todos os ingredientes.
  4. Recheie o galo com o preparado anterior e feche-o com agulha e linha, coloque-o num tabuleiro de forno por cima de uma cama de chalotas e cenouras às rodelas, uma nóz de manteiga e banha de porco por cima do galo e leve ao forno pré aquecido a 120 graus cozinhando lentamente durante 4 horas, regando de quando em vez com caldo de galinha e vinho do porto.
  5. No final da assadura triture e passe no chinês o fundo do assado, regue com este molho o galo ou sirva à parte, acompanhado de batatas assadas e arroz de forno.

Here’s the English version of this traditional Portuguese recipe below

Roasted Cock with Rice and Roasted Potatoes

This traditional Portuguese dish showcases the art of slow cooking, where patience transforms a simple cock into a magnificent centrepiece. The 24-hour marinade infuses the meat with deep, complex flavours, while the rich stuffing adds texture and heartiness to every bite. The slow roasting technique ensures the meat remains tender and succulent throughout.

This recipe represents rustic Portuguese cooking at its finest – a perfect dish for special occasions or when you want to impress guests with authentic flavours. The combination of port wine, herbs, and the unique stuffing creates layers of taste that develop beautifully during the long cooking process.

Ingredients

  • 1 Cock
  • 2 Carrots, sliced
  • 6 Shallots, sliced
  • Salt to taste
  • 40g Lard
  • 40g Butter
  • Red wine
  • 1 Orange, sliced
  • 1 Lemon, sliced
  • 5 Black peppercorns
  • 1 Sprig of thyme
  • 1 Sprig of sage
  • 1 Sprig of parsley
  • 1 Bay leaf
  • Cayenne pepper to taste
  • 3 Garlic cloves, crushed
  • 250g Fresh breadcrumbs
  • 150g Smoked bacon, diced
  • 150g Chorizo, diced
  • 1 Handful of chopped parsley
  • 1 Handful of pitted olives with almonds (Portuguese style), chopped
  • Cock giblets, chopped
  • 3 Whole eggs
  • 2 Garlic cloves, chopped
  • Sea salt flakes
  • Black pepper
  • 200ml Tawny Port wine

Method

  1. Place the cock in a container, add red wine until covered, add the remaining marinade ingredients and leave to marinate for 24 hours.
  2. Remove the cock from the marinade, pat dry with kitchen paper and set aside.
  3. Prepare the stuffing by soaking the breadcrumbs in cold water, then squeeze out excess water and combine with eggs, chopped olives with almonds, garlic, salt and pepper, chorizo, smoked bacon, chopped giblets, parsley, and port wine. Mix all ingredients thoroughly until well combined.
  4. Stuff the cock with the prepared mixture and secure with needle and thread. Place on a roasting tray over a bed of sliced shallots and carrots, add a knob of butter and lard on top of the cock, and roast in a preheated oven at 120°C, cooking slowly for 4 hours, basting occasionally with chicken stock and port wine.
  5. At the end of roasting, blend and strain the cooking juices through a fine sieve. Either pour this sauce over the cock or serve separately, accompanied by roasted potatoes and oven-baked rice.