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Making a cockentrice requires a hefty set of ingredients, specifically the front half of a suckling pig weighing between 15 to 20 pounds and the back half of a capon, although a small turkey could serve as a substitute. Attempting such a dish necessitates careful coordination, especially in sourcing cleanly cut meats, which can be a challenge without the assistance of a butcher.

The filling for the cockentrice is where the spectacle continues; a mixture consisting of 20 to 30 eggs, cups of suet, saffron, ginger, salt, and stale bread (preferably something with more flavor, like manchet bread) brings the dish together. The practice of "endore," or coating the dish in a lustrous golden hue, signifies the importance of presentation in medieval dining.