Festive Cockerel / Capon

Recipe for Cooking a Large Festive Chicken

Cooking a large festive chicken can be a showstopper for any holiday or celebration. Here’s a recipe tailored for large chickens weighing 3.50kg, 4.00kg, and 4.50kg, ensuring they come out juicy, flavourful, and perfectly golden.

Ingredients:

• 1 large whole Cockerel (3.50kg, 4.00kg, or 4.50kg)
• 3-4 tablespoons olive oil or melted butter
• Salt (preferably coarse)
• Freshly ground black pepper
• 1-2 teaspoons dried thyme, rosemary, or sage (optional)
• 1 lemon, halved
• 1 onion, quartered
• 4-6 garlic cloves
• Fresh herbs (like rosemary, thyme, or bay leaves, optional)
• 1 cup chicken broth or white wine (optional, for roasting pan)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 180°C (350°F).

2. Prepare the Cockerel:

• Remove the chicken from its packaging and pat it dry with paper towels. Dry skin helps it crisp up during roasting.
• Season the cavity of the chicken with salt and pepper, then stuff it with the halved lemon, onion quarters, garlic cloves, and fresh herbs if using.
• Rub the outside of the chicken with olive oil or melted butter to help the skin brown and lock in moisture.
• Generously season the outside with salt, pepper, and optional dried herbs like thyme, rosemary, or sage for extra flavour.

3. Truss the Cockerel (Optional):

• Trussing the chicken (tying the legs together with kitchen twine) helps it cook more evenly and makes for a better presentation. This is optional, but recommended for larger birds.

4. Roast the Cockerel:

• Place the cockerel, breast side up, on a rack in a roasting pan or in a large baking dish. If you prefer, pour 1 cup of chicken broth or white wine into the bottom of the pan to keep the chicken moist and to use later for a pan sauce.
• Roast the chicken based on its weight, following these guidelines:
  • For the 3.50kg chicken: Roast for 2 ¼ to 2 ½ hours.
  • For the 4.00kg chicken: Roast for 2 ½ to 2 ¾ hours.
  • For the 4.50kg chicken: Roast for 2 ¾ to 3 hours.
• The chicken is done when the internal temperature in the thickest part of the thigh (without touching the bone) reaches 75°C (165°F), or when the juices run clear when you cut between the thigh and the breast.

5. Basting (Optional):

• For extra golden skin, baste the cockerel every 30 minutes with the pan juices, melted butter, or olive oil.

6. Check for Doneness:

• Use a meat thermometer to ensure the cockerel has reached the safe internal temperature of 75°C (165°F).
• If the skin starts to brown too quickly, loosely cover the chicken with foil during the last 30-45 minutes of cooking.

7. Rest the Chicken:

• Once the cockerel is cooked, remove it from the oven and let it rest for 15-20 minutes before carving. Resting allows the juices to redistribute, ensuring the meat stays moist and tender.

Optional: Making a Pan Sauce or Gravy

While the Cockerel rests, you can make a simple pan sauce or gravy from the drippings left in the roasting pan.

1. Remove excess fat from the drippings in the pan.
2. Place the pan on the stovetop over medium heat and add 1 cup chicken broth or a splash of white wine to deglaze the pan, scraping up any browned bits.
3. Let the mixture simmer for 5-10 minutes to reduce and intensify the flavor.
4. Season with salt and pepper to taste. For a thicker gravy, add a cornflour slurry (1 tablespoon cornflour mixed with 2 tablespoons water) and stir until thickened.

Cooking Times and Tips:

• 3.50kg Cockerel: Roast for 2 ¼ to 2 ½ hours.
• 4.00kg Cockerel: Roast for 2 ½ to 2 ¾ hours.
• 4.50kg Cockerel: Roast for 2 ¾ to 3 hours.

Key Tips:

• Check the internal temperature using a meat thermometer to ensure the chicken reaches 75°C (165°F) for safe consumption.
• Crispy skin: Basting and patting the skin dry before seasoning will help achieve that deliciously crispy skin.
• Resting: Always allow the chicken to rest for at least 15 minutes before carving to retain moisture.

Enjoy your large, festive Cockerel with perfectly golden skin and succulent meat – perfect for sharing during a special meal!