Red Wine Rooster (Coq au vin)

Portion the rooster and salt it. Cut the carrots, celeriac, and celery stalks into larger pieces.

In a little oil, sauté the vegetables and mushrooms until golden brown. Stir in the tomato paste, sauté briefly, then add the chopped shallots, diced bacon, bay leaf, whole peppercorns, and allspice. Add the herb bouquet as well.

Pour in the red wine vinegar and red wine, bring to a brief boil, then let it cool completely.