Season the cockerel pieces and roll in flour. Heat the fat in a large flameproof casserole and seal the cockerel on all sides, then add the bacon and fry for 5 minutes. Pour off the fat and add the wine to the casserole. Bring to the boil and skim the surface, then add the garlic and bouquet garni. Cover and cook gently for about 2 hours, depending on the age and tenderness of the cockerel.