Delicious take on the a classic roasted chicken. The cockerel, as succulent as chicken, but as hefty as a turkey.
Click here for a printable recipe
Wine pairing: Stoneburn Pinot Noir
1 Packington Cockerel
1 Bulb of garlic, cut in half
3 Lemons, cut in half
Olive oil, sage, rosemary & thyme
1 Clove garlic, crushed
1 Flame roasted red pepper, deseeded and finely chopped
30g unsalted butter, room temperature
2 tbsp of finely fresh, chopped mixed herbs, such as basil, thyme, sage & rosemary
- Preheat the oven to 180 C/Gas Mark 4. For the butter; mix together the butter, garlic, pepper, herbs and seasoning until well combined.
- For the chicken: place the cockerel on a board and carefully ease your fingers then your hand under the skin of the cockerel at the neck end, freeing it from the breast meat. Smear the butter mixture over the breast meat under the skin. Then tuck the flap of skin underneath.
- Place the garlic and 2 lemon halves in the carcass. Rub oil all over cockerel and season. Place in a roasting tin and scatter around herbs and remaining lemons. Calculate cooking time allowing 16-20 minutes per 450g/1lb plus 16-20 minutes or until juices run clear from the thigh when pierced with a knife or skewer, cover with foil if browning too much.
- Remove the cockerel from the oven, skim off excess fat and then scatter round fresh herbs, cover and allow to rest for 10-20 minutes. Carve and serve with any pan juices.