Pot-roasted Cockerel

CockerelIngredients:

2 tbsp vegetable oil
250g (8oz) pancetta or thick-cut bacon,diced
2 cloves garlic, chopped
3 leeks, washed and sliced into rounds
1 cockerel (3 kg – 4 kg  / 6 lb – 7 lb)
600ml (20 fl oz) chicken stock
6 sprigs thyme
2 bay leaves

Serves:  6-8    Prep time:  15 mins     Cook time:  2 hours
Cals per serving:  339     Fat: 26g

Step One: Heat the oven to 180oC (gas mark 4).

Step Two:  Heat the oil in a large frying pan over a medium heat and fry the pancetta, garlic and leeks, stirring occasionally, for 5-10 minutes or until the leeks have softened.

Step Three: Place the cockerel, breast-side up, in a roasting tin that is just large enough to hold it and four in the stock to a depth of 2 cm.  Add the pancetta, garlic and leeks and tuck in the thyme and bay leaves around the sides.  Cover tightly with foil and cook in the oven for 2 – 2 ½ hours (plan the roasting time for your cockerel at 15 minutes per 450g / 1 lb), basting occasionally with the pan juices. Remove the foil for the last 20 minutes to allow the cockerel to brown.

Step Four:  Leave the cockerel to rest in the pan for 30 minutes and cover with foil while you finish off preparing the vegetables.

Step Five:  To serve, remove the cockerel to a warm dish.  Skim any fat off the sauce, then taste and season with salt and pepper.  Remove the thyme and bay leaves and transfer the sauce (and leeks) to a jug.  Serve the cockerel with the sauce.

Tip:  For the best results, the cockerel should be allowed to reach room temperature before going in the oven.

Recipe courtesy of Easy Living Magazine

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