Rooster is a much esteemed meat in the Mediterranean and in the Greek diet especially, where it is reserved for Sunday and festive meals. The most famous Greek recipe for rooster is Kokoras Krasatos, or Rooster Braised in Red Wine. Consider it the Greek version of Coq au Vin! It may be hard to find rooster in American markets, so go with a good-quality free-range chicken if necessary. Rooster meat is darker and has a richer flavor, but this can just as easily morph into a great Greek chicken recipe, replete with Greek red wine and some classic Mediterranean diet ingredients like fresh herbs. Choose a delicious Greek red wine to serve with this, like Xinomavro or Agiorghitiko.
NOTE: If you want to cook the noodles the old-fashioned way, remove the rooster pieces from the pot and set them aside tented with aluminum foil to keep warm. Add 6 cups of water to the pot, bring to a boil and add the noodles. Simmer according to package directions until the noodles are very tender. The noodles should absorb most of the liquid in the pot but should be slightly soupy. Toss with a little additional olive oil and transfer to a platter. Sprinkle generously with grated cheese. Place the bird parts in the center and serve. The rooster may also be served with mashed potatoes. You might want to try them with my feta-mashed potatoes, here!