Free Range Christmas Cockerel

Our Christmas cockerels are produced on our fourth-generation British family farm in rural Staffordshire, where we have been farming for over 100 years with a focus on high welfare, sustainability and proper farming methods.

Reared slowly and naturally in small groups on traditional pasture, our cockerels develop a deeper, more traditional flavour and firmer texture compared to standard chicken, making them an ideal choice for a festive centrepiece.

Fully traceable and produced without growth promoters or routine antibiotics, this is poultry you can trust from farm to fork.

For those looking to move away from turkey, a cockerel offers something different while still delivering a classic roast experience.

Upon receipt of your Packington Free Range cockerel, please ensure it is kept refrigerated between 0–4°C, with an optimum temperature of around 1°C.

While the bird can be removed from the presentation box if needed, it should remain in its protective plastic packaging until you are ready to prepare it on the day of cooking.

Please take care not to overfill your fridge or open it too frequently, as this can affect the internal temperature and impact storage conditions.

If fridge space is limited, the cockerel can be kept in the insulated delivery box in a cool place such as a garage or utility room. Ice packs should be replaced every 24 hours to maintain temperature.

Suitable for freezing. Defrost thoroughly before use and do not refreeze once defrosted.

For best results, remove your cockerel from the fridge in advance and allow it to come towards room temperature before cooking.

Preheat the oven to 190°C (170°C fan) / 375°F / Gas 5.

Preparation
Remove all packaging. Season simply with Blackthorn salt and pepper.

For a more traditional roast, rub a little butter over the bird, season well and cover the breast with streaky bacon to help retain moisture during cooking.

Roasting
• Place the bird in a roasting tin and cover loosely with foil
• Roast for 12–15 minutes per 450g (1lb)
Approximately 40 minutes before the end of cooking:
• Remove the foil
• Discard the bacon (if used)
• Drain off excess fat
• Return to the oven to finish cooking and crisp the skin, basting regularly

Checking it’s cooked
Insert a skewer into the thickest part of the thigh.
• Juices should run clear
• If pink, return to the oven for a further 10 minutes and test again

Resting
Once cooked, transfer to a warm platter, cover loosely with foil and rest for up to 40 minutes before carving.

Important
Cooking times are a guide only, as appliances and bird sizes may vary.

Tips
• Allow plenty of resting time to retain juices
• Basting helps maintain moisture and enhances flavour
• Cook gently for best results, this is a bird that rewards care and time

For full cooking inspiration, visit our recipe page.
And to love your leftover, Sophie Allport has a fabulous Packington cockerel pie on her website.

Perfect for a traditional Christmas roast with a difference.