1. In a skillet, heat the olive oil and brown the roosters on all sides until golden. Remove the roosters from the skillet and add the onion, garlic, and bacon, sautéing until lightly browned. 
2. Then add the carrots, celery, and mushrooms, season with salt and pepper, and continue sautéing until the vegetables are lightly cooked with the tomato paste. Add the brandy and carefully ignite to flambé, allowing the alcohol to burn off, and deglaze with the wine. 
3. Add the bouquet garni and let it simmer for 3–4 minutes. Αdd the potatoes and chicken stock, remove the mixture from the heat, and transfer it to a deep ovenproof dish, placing the roosters on top. 
4. Cover with baking paper and aluminum foil, pressing the edges to seal tightly. Bake in a preheated oven at 200°C (392°F) for 1 hour. 
5. After that, remove the cover and continue baking for another 30–40 minutes until the roosters are browned. Cut the roosters into portions and serve with the vegetables and sauce. 

* This product is not available at foodhaus stores