Roast Cockerel with Tarragon Sauce by Jacques Reymond







Fook Wong Chicken – Cockerels remind me so much of the Poulet de Bresse they bred in my village in France. I remember the whole house smells so good for days after roasting one of these birds. These cockerels have so much natural flavour, that there is no need to cook the sauce for a long time. A great Burgundy is a perfect match for this delicious dish.


  • 1 Fook Wong Chicken – Cockerel SHOP NOW
  • 8 garlic cloves crushed
  • 1 carrot, cut in batons
  • 1 celery stick, cut in 3
  • 4 fresh bay leaves
  • Half lemon, cut in quarters
  • 60 g butter
  • 4 tablespoons vegetable oil
  • 350 ml white wine
  • 1 bunch of tarragon
  • Juice of 1 lemon
  • 350 ml cream
  • Salt and pepper


Part 1: Dry Aging the Cockerel

Step 1: Remove Head and Feet

  • Using a sharp knife, remove the head of the cockerel and the feet at the end of the drumstick.
  • Place the cockerel on a plate or container the with neck and feet.
  • Leave uncovered in the fridge for 3 days to dry the skin.


Part 2: Roasting the Cockerel

Step 2: Preheat and Prepare Cockerel

  • Preheat the oven to 200°C/180˚C fan forced.
  • Massage the cockerel for 1 minute, especially the legs, to relax the muscles.
  • Place the garlic, carrot, celery, bay leaves, and lemon wedges inside the cockerel’s cavity and secure with a skewer.
  • Rub butter all over the bird and drizzle with oil.
  • Season with salt and pepper.

Step 3: Roast the Cockerel

  • Put the cockerel in a roasting tray lined with baking paper.
  • Place the feet and neck next to it.
  • Place in the oven and cook for 45 minutes.
  • Take the chicken out of the oven and let it rest for 15 minutes.


Part 3: Prepare Tarragon Cream Sauce

Step 4: Debone and Make Stock

  • Debone the chicken by separating the legs and the breast. Put them aside.
  • Make a quick stock with the carcass, head, feet, the condiments from inside the cavity, white wine, 300ml water, and half the tarragon in a medium saucepan.
  • Cook on high heat for 10 minutes.
  • Strain the juices, return to the saucepan, and cook until reduced by half.
  • Coarsely chop the remaining tarragon and add it to the strained stock.
  • Add the cream and lemon juice.
  • Simmer over low heat for a few minutes until it forms a fine sauce.


Part 4: Finish and Serve

Step 5: Reheat and Serve

  • Place the chicken quarters skin up in a baking dish and reheat in the oven for 10 minutes.
  • Place on a serving plate and pour over the tarragon cream sauce.
  • Serve with rice pilaf.

Enjoy your delectable Roast Cockerel with Tarragon Sauce!

Click here to watch the Cook-Along video

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