Cockerel Recipe Card

Our tips for a perfect roast cockerel Roasting Times 1. Place in 200°C pre-heated oven, breast-side down, for 30 mins to sizzle.

2. Reduce oven to 140°C, turn and baste every hour if you can.

Roasting times are approx 40-45 mins per kilo.

3. Our Pop-Up Timer will pop at 65 degrees. Remove the bird when it pops and it will continue to cook while resting.

4. Rest on warm plate under foil, breast-side down, for 30 mins before serving.

Prepare your bird 1. Bring to room temperature - very important!

2. Rub with olive oil or butter and season well 3. Squeeze half a lemon over the cockerel and place the squeezed lemon in the cavity along with 6 cloves of garlic, carrot chunks, celery and herbs of your choice – we like bay and thyme.

What to do with the giblets 1. Place giblets in a small casserole dish with your leftovers in the fridge e.g. celery, carrot, half an onion, bunch of herbs 2. Cover with cold water and place in the oven along with cockerel and cook for the same time and temperature. Simple!

3. Once the cockerel is resting out of the roasting pan, use the giblets and the stock you have made to deglaze the pan with some wine and a little sugar.

4. Once reduced, strain and serve.

fossemeadows.co.uk