Perfect Holiday Roasted Cockerel with Rich Pan Gravy by Jack Munn

Ingredients

• 1 (2-3 kg) Cockerel (large male chicken)
• 2 tbsp Unsalted butter, softened
• 1 tbsp Fresh rosemary, finely chopped
• 1 tbsp Fresh parsley, finely chopped
• 3-4 cloves Garlic, minced
• 2 tbsp Olive oil
• 1 large Onion, roughly chopped
• 2 large Carrots, roughly chopped
• 2 stalks Celery, roughly chopped
• 4-5 sprigs Fresh thyme or sage
• 1 cup White wine (dry, such as Sauvignon Blanc)
• Giblets (neck, heart, gizzard) From the cockerel
• 1 cup Chicken stock, good quality
• 2 tbsp Cornstarch (corn flour)
• 2 tbsp Unsalted butter, cold and cubed
• to taste Salt
• to taste Black pepper

Instructions

1. Pat the cockerel dry with paper towels. Season generously all over, inside and out, with salt and black pepper. Place it on a rack in a roasting pan, uncovered, and refrigerate for 24 hours to dry out the skin for maximum crispiness.
2. The next day, preheat your oven to 180°C (350°F). In a small bowl, combine the softened butter, chopped rosemary, chopped parsley, and minced garlic. Mix thoroughly until well combined.
3. Carefully loosen the skin over the breast and thighs of the cockerel, creating pockets with your fingers. Spoon the compound butter into these pockets and gently push it evenly under the skin.
4. In the bottom of your roasting pan, create a bed with the roughly chopped onion, carrots, celery, fresh herbs (thyme/sage), and the giblets (excluding the liver, which can make the gravy bitter).
5. Place the buttered cockerel on top of the vegetable bed. Fill the cavity of the cockerel with a few extra garlic cloves and herb sprigs, being careful not to overstuff it as this can impede even cooking.
6. Drizzle the entire cockerel with olive oil, ensuring the skin is well coated. Transfer the roasting pan to the preheated oven. Roast for approximately 45 minutes per kilogram, or until an internal temperature of 70°C (160°F) is reached in the thickest part of the thigh, avoiding the bone.
7. Once the target temperature is reached, remove the cockerel from the oven. Transfer it to a cutting board or platter and tent loosely with foil. Let it rest for at least 45 minutes; this allows the juices to redistribute, ensuring a tender and moist bird.
8. While the cockerel rests, make the gravy. Carefully pour off most of the rendered fat from the roasting pan, leaving the vegetables, giblets, and pan drippings. Place the roasting pan on the stovetop over medium-high heat.
9. Sprinkle the cornstarch over the vegetables and drippings in the pan. Stir continuously for 1-2 minutes to cook out the raw starch flavor.
10. Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the wine to reduce by about half, simmering for 3-5 minutes.
11. Pour in the chicken stock and bring the mixture to a simmer. Reduce the heat and let it simmer for 10-15 minutes, stirring occasionally, until the gravy has thickened to your desired consistency.
12. Strain the gravy through a fine-mesh sieve into a clean saucepan, pressing on solids to extract all liquid. Discard the solids. Return the strained gravy to low heat.
13. Whisk in the cold cubed butter, one piece at a time, until completely melted and incorporated. This will make the gravy glossy and smooth. Taste and adjust seasoning with salt and pepper as needed.
14. Carve the rested cockerel and serve immediately with the warm, rich pan gravy.
15. Enjoy your perfect holiday feast!