Product Description
Following the success of our free range English Label (formerly Label Anglais) chickens which we farm all year round, we are going one step further to offer you free range English Label apple fed cockerels.
Grown to full maturity of 70-80 days using a slow growing breed of chicken which is carefully selected for its ability to thrive outdoors and live twice as long as commercial chickens.
This gives them a longer and happier life of freedom out in the fields and this is reflected in the amazing eating quality of the bird. Fed on a diet including wheat, maize and whole natural oats, the end product is simply incredible in taste and texture, quite unlike any other.
These products are despatched fresh.
Cooking guidelines for your Adlington Apple Fed Cockerel
- Pre-heat oven to 190ºC/375ºF or gas mark 5 (180ºC for fan assisted ovens)
- Remove all packaging, weigh and place your Apple Fed Cockerel in a baking tray. Spread all over with butter and season with salt and pepper. Leave to settle for at least an hour at room temperature.
- Calculate cooking time allowing 40 minutes per kg (e.g. a 3kg bird would take approximately 1 hour 30 minutes to 2 hours)
- Place the cockerel upside down in a large roasting tin. This will ensure that the juices run in to the breast of the meat, keeping it moist
- Loosely cover with aluminium foil
- Roast the cockerel for the calculated time, basting occasionally with the pan juices
- 45 minutes before the end, turn the cockerel back up the right way, remove the aluminium foil & continue to cook until the skin becomes crispy
- Ensure that the centre of the cockerel is piping hot and that the juices run clear
- A minimum core temperature of 75ºC is recommended
- Allow the cockerel to rest for 15 minutes before carving
Please note that these are guidelines only and you should refer to your oven manual for clarification. You must always ensure that the centre of the joint is piping hot before serving.
If using pop up timer, simply push all the way into the breast of the raw chicken, leaving the wider end protruding. Simply when the red button at the end pops out, the bird should be cooked. We advise to double check by pushing in a skewer and checking that the juices run clear as well.
Click to download these instructions
