Cockerel (whole)
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Cockerels are only available for delivery after 20th December
British Cockerel
Parson's Nose Christmas Roosters are a very special chicken which are produced only once a year for Christmas Day by our farmers.
The Christmas Roosters are fed a diet of over 10 fresh herbs and are free to roam and graze acres of Yorkshire pasture.
They offer a classic alternative to Free Range Bronze Turkeys and because they are smaller, they can be the perfect ‘bird with taste’ for a festive family meal.
Your bird will be within the weight bracket chosen and we always try our best to give as big as possible. Please note that these are not mass produced and there is always a natural variant.
Each Christmas Rooster comes with Giblets (included in weight) for that extra special rich gravy.
NOTE. Farming is difficult, we do our best to support all of our farmers and to keep them financially stable. When you order a Cockerel from Parson's Nose, we secure that bird immediately for you. We are then obliged to pay for it. Please note that once ordered, you cannot cancel the bird at any time, NO refunds can be given. If you contact us more than 1 month before delivery or collection, we may be able to offer you a store credit or gift card only.
Allergens are stated in BOLD CAPITALS
100% Cockerel
To cook a cockerel, preheat your oven to 180°C (fan 160°C). Rub the bird with olive oil, salt, and pepper, and stuff the cavity with a halved lemon, garlic cloves, and fresh herbs like thyme and rosemary. Place the cockerel in a roasting tin and roast for about 90 minutes, basting occasionally with its juices. Check if it's cooked by piercing the thickest part of the thigh; the juices should run clear. Let it rest for 10-15 minutes before carving. Serve with roasted vegetables and potatoes for a hearty meal. Enjoy the tender, flavourful meat.
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