Free Range Whole Cockerel

Suitable For Home FreezingSuitable For Home Freezing

£34.99£44.99

Guild of Fine Foods Great Taste 3 Star Winner, 2019

We’re keen to inspire the cooking of cockerels. The Fosse free range and slow-grown cockerel offers juicier, bolder, and more generous meat than a chicken, with a rich gamey flavour – simple.   

We use same 3 strains of the traditional French breed for our chickens as we do our cockerels and slow grow them to a maturity of 112–140 days. The length of time we give our birds to reach maturity being fed on a natural cereal based diet helps to develop strong nutritious bones, and darker flesh with a rich flavour and meaty texture. 

We really think that people have forgotten how good this bird is, and in turn, they are not often found outside of Christmas. 

Arrives fresh, suitable for freezing

3.5kg typically feeds 4 people

4.5kg typically feeds 6 people

Clear

Categories: , , SKU: FM-COCKEREL-WHOLE

Cooking

Prepare your bird
  1. Bring to room temperature.
  2. Rub with olive oil or butter and season well.
  3. Squeeze half a lemon over the cockerel and place the squeezed lemon in cavity along with 6 cloves of garlic, carrot chunks, celery and herbs of your choice – we like bay and thyme.
Cook your bird
  1. Place in 200 degree pre-heated oven, breast-side down, for 30 mins to sizzle.
  2. Reduce oven to 140 degrees, turn and baste.
  3. Roast for approx 40-45 mins per kilo plus 30 mins.
  4. Turn and baste every hour if you can.
  5. Once cooked, rest on warm plate under foil, breast-side down, for 30 mins before serving.
What to do with the giblets
  1. Place giblets in a mini casserole dish with your leftovers in the fridge e.g. celery, carrot, half an onion, bunch of herbs (thyme, bay and parsley go well!)
  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.

We use same 3 strains of the traditional French breed for our chickens as we do our cockerels and slow grow them to a maturity of 112–140 days. The length of time we give our birds to reach maturity being fed on a natural cereal based diet helps to develop strong nutritious bones, and darker flesh with a rich flavour and meaty texture.