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Grid Iron Meat

GRID IRON GOURMET / THE KITCHEN

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.

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
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.

Print recipe

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.

Shop for Ingredients

Whole Yorkshire Christmas Cockerel roasting bird

Yorkshire Christmas Cockerel

Traditional Yorkshire Christmas Cockerel, reared in East Yorkshire and fed on locally grown grain. A richly flavoured whole roasting bird and a festive alternative to turkey.

CHRISTMAS DELIVERY: TUESDAY 22 OR WEDNESDAY 23 DECEMBER 2026 ONLY. Order now and select one of these dates at checkout.

Price range: £49.90 through £89.90

View Product

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