1 Properly Free Range Slow Grown Fosse Meadows Cockerel (allow between 300 to 350gm of raw bone in poultry per person for a regular serve, this does not allow for seasonal gluttony, leftovers or just how delish the bird will be)
Generous tablespoon of sea salt
a lemon or other citrus
any of the added extras above and your own choice of side dishes
1. pre - heat oven to 160celsius
2. Ensure you know the weight of your bird - then calculate cooking time
A meat thermometer does help take out the guess work/worry. Allow approx 15mins per 500gm of meat and at least 20mins in total resting time.
So if I am feeding 6 people generously (allowing 400gm p/p) and want enough leftovers (200gm p/p) to make pie for everyone I am going to choose a bird of approx 3.6kg and this will need approx 110 mins/1 hr 50min cooking time and 20mins resting time.
3. Slather the bird in seasalt, if using citrus cut it in half and place up the bottom of the cockerel with the fresh thyme if using.
4. place bird breast side down in baking tray, leave well alone and prepare your sides and gravy, about 25mins before cooking time is finished, turn your oven upto 220 celsius, pull out bird and turn it carefully, so the breast side is up, place back in the oven to crisp up the skin. if you are using stuffing make small balls and p ut them in the oven now. If the juices of the thigh run clear or your thermometer reads between 65 and 70 celsius or over pull out the bird, rest, gently covered and get cracking with the rest of your meals preparations as it will be ready after 20mins resting, though if behind schedule don't worry resting a little longer won't hurt.
Recipe : Ruth & Nathan The Butchery Ltd
Photo : Mike Heywood
Cockerel : Nick & Jacob Fosse Meadows Farm