Cockerel

A young poultry slaughtered very early (around one month). Its small size makes it vulnerable to moisture loss, but its age guarantees muscle fibers of extreme finesse and devoid of any stubborn collagen. It excels when split in half (spatchcocked) and grilled over live embers, or stuffed (often with herb butter under the skin) and roasted at very high heat, its small size allowing the heat to penetrate the center quickly before the peripheral flesh dries out.