Campfire Roast Cockatrice

A simple camp roast for adventurers, treating cockatrice like game fowl with basic seasonings.

Servings: 4

Ingredients

• 1 cockatrice, cleaned and gutted
• 1 tablespoon salt
• 1 teaspoon black pepper
• 3 tablespoons butter or lard
• 4 garlic cloves, crushed
• 3 sprigs fresh thyme or rosemary
• 1 onion, quartered
• ½ cup ale or water

Steps

1. Prepare the fire. Build a good bed of coals from hardwood. You want steady heat, not flames. Set up a spit or arrange rocks to support a makeshift roasting rack over the coals.

2. Prepare the bird. Pat the cockatrice dry with a cloth. Season inside and out with salt and pepper. Stuff the cavity with garlic, herbs, and onion.

3. Truss and baste. Tie the legs together with twine or leather cord. Rub butter or lard all over the outside — this helps crisp the skin and adds flavor.

4. Start roasting. Place the cockatrice on the spit or rack about 8 inches above the coals. Pour ale or water into a pan beneath to catch drippings and keep things from flaring up.

5. Tend the roast. Turn the bird every 45 minutes for even cooking. Baste with the drippings when you remember. The skin should turn golden-brown and crispy. Poke the thickest part of the thigh — when the juices run clear, not pink, it’s done.

6. Rest and serve. Pull the cockatrice off the heat and let it rest for 10 minutes. This keeps it juicy. Carve and serve with trail bread, root vegetables, or foraged greens. Don’t waste the drippings — use them to flavor your next meal.

Notes

• Check for bezoar. Before cooking, check the cockatrice’s stomach for a bezoar stone a smooth, polished-looking mass. These fetch good coin from alchemists and merchants, so don’t toss it with the offal. Rinse it clean and save it to sell at the next town.
• Camp tips. Cockatrice cooks similarly to pheasant or duck. The meat is lean and gamey, so don’t skip the fat when basting or it’ll dry out.
• Fire management. Keep the coals medium-hot. Too hot and you’ll char the outside before the inside cooks through. Rotate frequently for even cooking.
• Leftovers. Cold cockatrice makes decent travel rations and can be added to a pot of beans or stew the next day.