Cockerel (whole)

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British Cockerel

Only available after December 19th

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.

Each Christmas Rooster comes with Giblets (included in weight) for that extra special rich gravy.

In line with Parson's Nose initiative of " No Waste", all Thanksgiving and Christmas orders will come with 10 amazing "Left Over" recipes from some of London's top chefs on how to use every bit of the bird and other left overs from your Christmas meal.

NOTE

Due to the current haulage difficulties, it is recommended that you secure your bird soonest. You can always add to your order online unto 72 hours before your collection / delivery.

When you make your order, Register or Login to your account. This will allow you to edit your order at any time.

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.