Our free range dry plucked cockerels will not only impress you but will also bring back the memories of what real chicken tastes like. These birds have a slightly gamier taste resulting in the bird having tremendous white tasty meat.
Butchers Tip
Before cooking the chicken, rub the breast and legs thickly with softened Butter and then sprinkle with a little sea salt just before roasting. The Butter and salt will help create a crisp skin, golden skin and will taste divine
Please Note
The order value & weights are approximate, we cut all our weighed products by hand and the weights may vary. All meat prices were correct at the time of printing, but are subject to market prices and may change without notice.
Price range: £53.00 through £93.00
1. Take the bird out of the fridge 60 minutes before cooking.
2. Preheat oven to 200C (Gas Mark 6).
3. Roast for 20 minutes at 200C (Gas Mark 6).
4. Reduce oven temperature to 180C (Gas Mark 4) and continue to roast for 40 minutes per kilo
5. Remove the joint from the oven and rest for at least 45 minutes before carving.
Please Note, the above is only a guide and oven?s may vary in temperature.
