Take out of fridge an hour before cooking. Season the bird well. Put on rack in roasting tin with a cup of stock or wine. Cook at 220°C for 30 minutes. Reduce heat to 160°C and cook for an hour and 15 minutes, basting regularly. Stick a skewer in the fleshiest part, the juices should run clear.. 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 2-2½ hours (plan the roasting time for your cockerel at 15 minutes per 450g/1lb), basting occasionally with the pan juices. Remove the foil for the last 20 minutes to allow the cockerel to brown.

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Cooking the cockerel. So, enough of the background - what was this bird like to eat? For starters, it was pretty impressive uncooked, its smart box opening to reveal a neatly plucked bird ready for the oven. Oh, and a nicely-wrapped packet of the giblets too, ready for the gravy. Plus the instructions - always useful for an amateur like me.. Remove your Cockerel from the packaging & bring to room temperature. Preheat your oven to 130°C for fan assisted or 150°C for ovens without a fan (gas 3). Choose a large, flame proof casserole with deep sides & tight-fitting lid. Season the bird with good quality sea salt & place some herbs inside the cavity of the chicken then brush.