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Grid Iron Meat

Roast Yorkshire Christmas Cockerel

A Christmas cockerel has a gentle richness that sits between chicken and turkey, with a softer grain and generous succulence when roasted slowly. This version keeps things traditional: crisp skin, aromatic herbs, and a roasting method that protects the breast while bringing the whole bird to tenderness.

INGREDIENTS
  • 1 Yorkshire Free Range Cockerel (3–4.5kg)
  • 2 onions, halved
  • 1 lemon, halved
  • 1 bulb of garlic, halved horizontally
  • Small bunch of thyme
  • Small bunch of sage
  • 80g softened butter
  • 2 tbsp rapeseed oil
  • Sea salt
  • Black pepper
  • 250ml chicken stock or light poultry stock
  • 150ml dry white wine or dry cider
METHOD

  • Prepare the bird
    Heat the oven to 180°C fan (200°C conventional). Bring the cockerel out of the fridge 45–60 minutes before cooking. Pat dry thoroughly and season inside the cavity.
  • Aromatics
    Stuff the cavity with the lemon, garlic, thyme and sage. Lay the halved onions in the roasting tray to act as a trivet.
  • Butter & Seasoning
    Mix the softened butter with salt and pepper. Gently loosen the skin over the breast and push a little butter underneath, spreading the rest over the top. Drizzle with rapeseed oil for even browning.
  • Roasting
    Sit the cockerel on the onions breast-side up. Pour the stock and wine (or cider) into the base of the tin. Roast for 20 minutes per 500g + 20 minutes extra, basting twice. Cover the breast loosely with foil halfway through to stop it colouring too quickly.
  • Check for doneness
    Internal temperature should reach 72°C in the breast and 75–78°C in the thigh. Pierce the thigh and ensure the juices run clear.
  • Resting
    Rest for 40 minutes under foil and a tea towel. This relaxes the fibres and keeps everything juicy.
  • Gravy
    Skim excess fat from the roasting tin. Reduce the tray juices on the hob until they reach a light gravy consistency. Mash an onion into the juices if you want extra depth, then strain.

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Yorkshire Christmas Cockerel

The perfect Christmas centrepiece – a delicious alternative to turkey.

Our award-winning Yorkshire Christmas Cockerels are raised on a family farm in East Yorkshire, enjoying a welfare-rich life and a natural diet of farm-grown wheat. This care results in firm, traditional-tasting chicken, as it used to be. Perfect for a festive roast, these birds bring rich, genuine flavour to your Christmas table.

ONLY AVAILABLE FOR DELIVERY 20th-23rd DECEMBER

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Sides

  1. Roasted Roots with Rosemary Salt – Carrots, parsnips and swede roasted until blistered at the edges, then dusted with rosemary salt.
  2. Leek, Chestnut & Pancetta Gratin – Soft leeks folded with smoked pancetta and chopped chestnuts under a light cream and breadcrumb topping.
  3. Crispy Goose Fat Potatoes – Fluffy centres with a crisp shell, cooked in goose fat with thyme.
  4. Red Cabbage with Apple & Vinegar – Slowly braised, slightly sharp, adds colour and cuts through richness.
  5. Sage & Onion Stuffing Balls – Classic and aromatic.
  6. Creamed Brussels Sprouts with Nutmeg – Shredded sprouts folded into a light cream sauce with nutmeg and black pepper.

Matches

  • Sage, thyme, rosemary
  • Lemon, orange zest, apple
  • Chestnuts, pancetta, bacon
  • Leek, mushroom, tarragon
  • Mustard, white wine, cider
  • Nutmeg, black pepper, bay, parsley

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Preparation Time: 20 minutes
Cooking Time: Around 2 to 2½ hours depending on size, plus resting

Hot Tips

  • Resting the bird properly keeps the meat tender.
  • Onions under the bird act as a natural trivet and add flavour.
  • For extra crisp skin, leave the bird uncovered in the fridge overnight.
  • Light trussing helps even cooking.

Pairings

Red Wine

  • Pinot Noir – bright fruit and gentle tannins.
  • Gamay (Beaujolais Villages) – soft, earthy and refreshing.
  • Grenache blends – gentle spice that suits the herbs.

White Wine

  • White Burgundy – clean, mineral and ideal with lemon and herbs.
  • Viognier – fragrant with soft stone fruit.
  • Alsace Pinot Gris – fuller-bodied with subtle sweetness.

Beer & Cider

  • Dry Yorkshire Cider – crisp and seasonal.
  • Golden Ale – balanced bitterness.
  • Belgian Blonde – soft spice and honeyed notes.

Non-Alcoholic

  • Sparkling apple pressé – lively and refreshing.
  • Alcohol-free wheat beer – aromatic and light.
  • Herb-infused water with lemon and rosemary.

Recipe Collections