Roast Cockerel with Butter & Herbs

  • Serves 8-10

  • 4kg (approx.) Packington Free Range Cockerel
    2 tbsp chopped mixed herbs (thyme, rosemary & sage)
    2 cloves of garlic
    2 tbsp butter
    1 lemon
    Salt & Pepper
    400ml Chicken stock
    50ml red wine or 20ml marsalla

  • (to serve)
    Sweet potatoes
    Red cabbage
    12 rashers streaky bacon

Preparation time: 10 minutes plus resting
Cooking time: 2 hours 30 minutes approx
Preparation method
  • Remove the cockerel from the fridge 45 minutes before cooking.
  • Preheat oven to 180.
  • Mix together the chopped herbs and butter, season and rub all over the cockerel. Place the garlic cloves and lemon (cut in half) inside the cavity.
  • Place in a large roasting tin and put in the oven for 16 minutes per 450g/1lb, plus an extra 16 minutes or until the juices run clear. (If the cockerel is browning too much place foil lightly over the top.
  • Once cooked, remove the cockerel from the oven and place on a serving plate cover with foil to rest for 20-30 minutes.
  • Make the gravy by placing the tray over a low heat adding the red wine/marsalla and the chicken stock. Allow to come to the boil and reduce slightly. For added smoothness add 10g of butter to the gravy.
  • Carve the cockerel and serve with the gravy, roast potatoes, roast sweet potatoes, red cabbage, parsnips and streaky bacon rolls.