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  • Our Tips for a Perfect Roast Cockerel

    First and foremost if you have a tried and tested chicken recipe, use it but reduce the cooking temperature to 140’C
    1. Rub cockerel with olive oil or butter and season well.
    2. Squeeze half a lemon over the cockerel and place in cavity with 6 cloves of garlic, carrot chunks, celery and herbs of your choice - we like bay and thyme.
    3. Place in 200’C pre-heated oven breast side down for 20 min sizzle, reduce oven to 150’C turn cockerel over and baste. After another 30 mins baste again before returning to the oven, if you have time baste again then leave until cooked.
    4. Cooking times vary for weight, approximately 45 mins per kilo + a further 20 mins.
    5. Rest on a warmed plate breast side down under foil for 25 mins before serving.

    What to do with the giblets

    1. Place giblets in a mini casserole dish with remnants in the fridge i.e. celery, carrot, half an onion, bunch of herbs (thyme bay and parsley).

    2. Cover with water and add to the oven when you put the oven on and then cook them with the cockerel.... simple.

    3. Once the cockerel is out of the roasting pan go to work on the juices.

    3.1. Remove most of the fat and place the pan on a hot plate/hob

    3.2. Bring remaining juices in the pan to a sizzle and add a tbls of plain flour, mix with the juices to create a paste

    3.3. Add the giblet liquid to the pan slowly stirring/whisking to desired consistency.

    Personally I forget the flour and reduce the juices to a jus, I find it simpler.