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.