Monday, 22 December 2014
It was the winter solstice last yesterday so to celebrate the end of the old solar year we slaughtered one of our surplus cockerels and roasted him for dinner. As you can see, we covered the bird with some of our Tamworth bacon. We also stuffed him with sage and onion stuffing, made from fresh sage picked straight from the herb garden.
This is how the bird looked just out of the oven. Roasting time was 20 minutes per 450g including weight of stuffing plus a further 20 minutes. Temperature was 200C.
The cockerel was a cream legbar which is a breed used for egg laying rather than for the table. It therefore did not have a great deal of meat on it. It was therefore more like the chickens eaten before the 1950s. Then mass produced chickens started to hit the supermarket shelves. The new breeds grow rapidly and put on huge amounts of meat in a lifespan of only about 6 weeks. The bird we ate yesterday was 6 months old. We have 4 more to use up, and 6 drakes.