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