• Christmas Cockerel, Whole (incl. giblets)
  • Christmas Cockerel, Whole (incl. giblets)

Christmas Cockerel, Whole (incl. giblets)


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  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • cook on the bbq
  • Great for home roasting
  • great for home smoking

Product description

⭐⭐ great taste® 2023

Easter 2024
Our free range, slow-grown cockerel, also known as a capon or rooster, is reared for a minimum of 120-days, and has a natural cereal-based diet and unlimited access to the great outdoors - resulting in a bird that is unrivalled.

This fantastic, celebratory cockerel is the perfect bird to have adorning your Easter table. It is large enough to feed the masses and every mouthful is packed with robust flavour and wonderful succulence.

For this year's table try slow roasting the bird with shallots and carrots and then serve alongside a bubbling dish of jabron potatoes and some buttered spring greens. The jabron potatoes, for those who haven’t encountered them before, are a distant cousin to the more famous dauphinoise. The cream and garlic remain, but with jabron the potatoes are pre-cooked and therefore offer up a different, deeper potato flavour, and a lovely waxy finish. You can thank us later for this fabulous addition to your potato repertoire!

Alternatively, simply roast some potatoes with rosemary, lots of salt and olive oil. Indulge in the seasonal bounty with some fresh peas, crisp leaves and shaved asparagus in a well-dressed salad. Plus, you could slow roast some halved courgettes alongside the bird. Add to this a vat of salsa verde and you have yourself a very handsome Easter table.

Christmas 2024
If you’re looking for a wonderful alternative to a whole bronze turkey for your festive feast, but don’t want to veer too far from the familiar bird we all lovingly associate with Christmas, try cockerel, also known as a capon or rooster. Reared for a minimum of 120-days, our free range, slow-grown cockerel has a natural cereal-based diet and unlimited access to the great outdoors. This results in a bird that has a darker, more robust meat than turkey, and is packed with rich flavour.

There is no doubt about it, your slow-grown Christmas cockerel served with all the classic trimmings will be a sensational meal, a stunning centrepiece for any festive feast. You can slow-roast it in the traditional way, or pot-roast your cockerel for increased succulence.

Chef George Ryle inspires:
"If you’re feeling the urge to shake things up even more, then this bird gives you plenty of options. Perhaps 2023 is the year for putting an Italian slant on your festive proceedings. Prepare a stuffing of pork and veal mince, diced mortadella, chopped rosemary, nutmeg and a healthy mound of grated parmesan. Stuff the cavity of the bird and then lay it in a roasting tray surrounded with peeled chestnuts. Add a couple of glasses of Marsala and the same amount of chicken stock. Roast for 2-3 hours at 160°C. Serve with lentils braised in red wine and stock, roasted pumpkin and kale, or cavolo nero sautéed with garlic. After resting the bird, the roasting tray will be full of the most delicious liquid – thicken it with a little flour for a gravy to rival all others."

great taste® commented:
"Visually impactful, the judges felt the meat from this cockerel exhibited a good firm texture that spoke of being reared well. With great depth of flavour there's no mistaking this for average supermarket poultry.

...absolutely loved the depth of flavour from this majestic bird. The meat was super juicy and succulent, even on the breast, and the skin was incredibly moreish. They felt it couldn't be improved upon!

This is a handsome bird with beautiful conformation, evenly bronzed all over. We were delighted by the sweet, full flavour of the white meat and the brown, too, more than fulfilling expectations. If flavour can evidence a long and happy life and great husbandry, this certainly appears to do so...we certainly can't fault the flavour, which also has remarkable length.

This is a very fine bird which looks incredibly enticing. The texture is firm in both the breast and leg, and the skin is thick and crisp..."


Free range, slow-grown cockerel.

Cooking advice

Resting the cockerel is key. Covering the bird in recycled aluminium foil means you can cook it early, at a time that works best for your schedule, and leave it to relax and the juices to disperse evenly through the meat. Don't carve the bird too soon or you will lose essential juices, and with it, that all important succulence. The bird will stay hot for several hours; in fact your cockerel will carry on cooking when removed from the oven and will in fact increase in temperature before cooling. We would recommend resting for a minimum of one hour or ideally for as long as you roasted it.

Customer reviews

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