Cockerel is making a comeback in the UK and www.farmison.com is offering advice and recipes on how to make it interesting. You should be able to get cocks from your local butcher.
Smear the breast of the bird (under the skin) with Boursin cheese mixed with crushed garlic, chopped pistachios, chopped sage, and a squeeze of lemon. Arrange bacon strips over the top and place on a roasting tin, cover with foil, and cook in a pre-heated oven at 180C (Gas mark 4) for 16 minutes per 450g bird, plus another 16 minutes or until the juices run clear. Remove the foil for the last 45 minutes to brown, and after cooking rest the cockerel for 20 minutes.
Fry pancetta, garlic, and leeks in a pan until softened and tuck these around your bird in a deep casserole dish, along with sprigs of thyme and bay leaves. Add 600ml chicken stock and cover with foil and cook (as above), basting occasionally with any juices.
Cockerel au Vin
Pop chopped leeks, carrots, onions, and 1 bulb garlic in the bottom of a roasting tray and place your bird on top, rubbing the skin with olive oil and seasoning with salt and pepper. Add a good glug of dry white wine and some sprigs of thyme and sage and cover with a lid or foil and cook (as above). Uncover in the last 45 minutes to brown, and add chicken stock, chestnut mushrooms, baby sweetcorn, and banana shallots and test to check the juices run clear before removing.
And if you still love flipping through the good old recipe book here are some books we like for cooking Poultry & Game.