- After cleaning it, cut the rooster into pieces and then brown it in a casserole dish over medium heat with 50 g of arundoux.
- Boil the wine and sugar.
- When the roosters are golden brown, remove them from the casserole dish and brown the diced bacon.
- Return the roosters, flambé them with the brandy, then pour the mulled wine, add the spices, salt, pepper and simmer for 1 hour.
- Divide the preparation in the terrines Le Parfait Super or familia Wiss up to 2 cm from the edge. Close and immediately proceed to heat treatment for 2 hours at 100 ° C.
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