How To Cook Loose Birds Free Range Cockerel

Roast:

1. Remove your bird from the packaging, pat dry and bring to room temperature (this should take about an hour if it's been in the fridge) and make a note of the weight from the label.
2. Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8).
3. Soften 100g of butter with the zest of a lemon, a crushed garlic clove, thyme leaves, salt and pepper.
4. Gently separate the skin from the flesh and push the seasoned butter under the skin, starting at the open cavity.
5. Roast the bird for 20 minutes, then lower the heat to 160°C for fan assisted or 180°C for ovens without a fan (gas 4) & continue roasting for 40 minutes per kilo, reaching a core temperature of minimum 68°C.
6. Remove from the oven and leave to rest in a warm place for at least 30 minutes before carving, allowing the meat to rest & remain moist and succulent.

Pot Roast:

1. Remove your Cockerel from the packaging & bring to room temperature.
2. Preheat your oven to 130°C for fan assisted or 150°C for ovens without a fan (gas 3).
3. Choose a large, flame proof casserole with deep sides & tight-fitting lid.
4. Season the bird with good quality sea salt & place some herbs inside the cavity of the chicken then brush liberally with melted butter just prior to cooking.
5. Next add 100ml white wine, chicken stock or water to the dish & cover with a tight fitting lid & cook for 3 -3 ½ hours, the bird is ready when it is tender, it should pull away easily when pierced with a skewer.
6. Remove the cover from the bird, pass the roasting juices through a fine strainer into a clean saucepan then increase the temperature to 210°C for fan assisted or 230°C for ovens without a fan (gas 8) & roast for another 15 minutes until golden brown.
7. Bring the roasting juices to a simmer, skim away any fat that rises to the surface & reduce a little then thicken with a little corn flour mixed with cold water.
8. Serve the roasting juices with the cockerel.

Serve suggestions:

Nidderdale stuffing, sprouts tossed with bacon lardons & bread sauce.