100% Properly Pastured Whole Cockerel

Bolder & more generous than chicken Read more

From £48.60

Pick your size

3kg
-

£48.60
Out of stock

Quantity
3.5kg
-

£56.70

Serves 7

Quantity
4kg
-

£64.80

Serves 8

Quantity
4.5kg
-

£72.90
Out of stock

Serves 9

Quantity

A gem on any kitchen table, our delicious Whole Cockerel offers bolder and more generous meat than a chicken.

A simple pleasure to cook and to eat, our cockerels are grown slowly and left to reach natural maturity, ensuring a properly developed carcass and strong muscles. They live active, contented lives, running through diverse pastures within their small flocks.

These golden birds are reared in a healthy outdoor environment, free to run as they choose and are fed a completely natural, 100% soy-free diet, rich in pasture and any other morsels that they can find as they scratch and peck amongst the hedgerows.

To further develop the stunning flavour of our free-range cockerels, and give you meat at its very best, our birds are dry-plucked individually by hand. The birds are each hung for at least 12 days.

Our 100% Properly Pastured Cockerels come with giblets. As our poultry is naturally reared, weights are not absolutely precise.

We recommend placing your order for your Properly Pastured Cockerel as early as possible to avoid missing out.

All Cockerels will be delivered frozen.
100% Properly Pastured Chicken
To cook your cockerel:
Bring to room temperature and then rub with olive oil or butter and season well. Squeeze half a lemon over the cockerel and place the squeezed lemon in cavity along with 6 cloves of garlic, carrot chunks, celery and herbs of your choice - we like to use bay and thyme. Place in 200 degree pre-heated oven, breast-side down, for 30 minutes to sizzle. Reduce oven to 140 degrees, turn and baste. Roast for approx 40-45 minutes per kilo plus 30 minutes after that. Turn and baste every hour if you can. Once cooked, rest on warm plate under foil, breast-side down, for 30 mins before serving.
What to do with the giblets:
Place giblets in a mini casserole dish with your leftovers in the fridge e.g. celery, carrot, half an onion, bunch of herbs (thyme, bay and parsley go well!) Cover with cold water and place in the oven along with cockerel and cook for the same time and temperature. Simple!Once the cockerel is resting out of the roasting pan, use the giblets and the stock you have made to deglaze the pan with some wine and a little sugar. Once reduced, strain and serve alongside your golden cockerel.
Your cockerel will arrive frozen. You can pop it straight into the freezer until you are ready to use it.
Depending on the size of your bird, you'll want to allow plenty of time to defrost it. Remove from its packaging then put your bird on a wire rack or on a plate and place it at the bottom of the fridge. Make sure you leave space around your bird to allow the air to circulate and ensure it stays dry.
We recommend you leave your meat at room temperature for a few hours before cooking.
- Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
  Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
  Standard Delivery Highlands & Islands (2 day service) is £14.95
- Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
- All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
- Delivered in compostable and fully recyclable packaging

One Pot Roast Chicken with Fennel & Cider

This recipe for one pot chicken is good-mood food, and good-mood cooking, too. You just throw everything in the pan and let it roast away merrily. A wonderfully simple way to honor a whole bird.

View recipe