The Perfect Christmas Cockerel

The Perfect Christmas Cockerel

The Perfect Christmas Cockerel

By: Herd Market

This year, we decided to go full Willy Wonka in partnership with The Suffolk to create THE most incredible Cockerel for your Xmas Day table. Providing the unison of Will's enormous, juicy coq with the sumptuous garlic and parsley butter from The Suffolk - you'll receive everything you need to feed 6, short of flour and wine which we imagine you'll have buckets of at home.

You'll need:

  • 1x Sutton Hoo Cockerel
  • Salt
  • 100g ‘The Suffolk’Garlic Butter
  • 1tbsp Olive oil
  • 2x onion
  • 1x bunch Carrots
  • 1x leek
  • 1tbsp Semi dried Rosemary
  • 1tbsp Semi dired Thyme
  • 1x lemon
  • 2x heaped tbsp flour/cornflour

Extras: 

  • 1x bottle white wine
  • 1x litre Chicken stock (edited) 
Difficulty Homecook
Homecook
Cook Along
Directions
1.

If possible, remove your cockerel from the packaging the day before cooking. Remove the bag of giblets from the cavity and set aside for the gravy. Heavily season the entire bird, inside and out, then place on a tray in the fridge uncovered.

2.

Remove your Cockerel from the fridge one hour before roasting. In a large roasting tray, add roughly chopped onions, carrots, leek and giblets. Sprinkle over your semi dried herbs and drizzle over a little olive oil.

3.

Carefully separate the skin from the breasts from the side closest to the cavity. Make 1cm thick slices of garlic butter and place under the skin. Squeeze the butter around the breasts, then pull back and tighten the skin.

4.

Preheat the oven to 190C. Chop a lemon in half and place in the cavity, then place over the trivet of vegetables. Place in the oven for 15-20 minutes per 500g (or until you reach 69C internal).

5.

Remove from the oven, wrap the cockerel in foil and rest for at least half the cooking time.

6.

Meanwhile, place your roasting tray back onto the hob over a medium heat. Sprinkle flour over veg and mix thoroughly before adding your white wine. Bubble away for 2-3 minutes until the alcohol cooks out, then add your chicken stock. Simmer for 30 minutes (or until lovely and thick) before straining into a separate saucepan through a sieve.

7.

Once all your sides are finished cooking, remove the foil from the cockerel and pour any resting juices into the gravy. Using a sharp knife, slice the legs then pop them out of the joint. Separate the thigh and the drumsticks. Then remove the breasts, then slice into even 1cm slices. Serve up with the hot gravy and all the trimmings and enjoy.