Best 6 Dubrovnik Renaissance Time Roasted Capon Recipes
Indulge in a culinary journey through time with Dubrovnik Renaissance Time Roasted Capon, a tantalizing dish that captures the essence of Croatia's rich history and culinary traditions. This remarkable recipe, passed down through generations, takes you back to the opulent Renaissance era, where lavish banquets showcased the finest ingredients and cooking techniques.
The centerpiece of this dish is a succulent capon, roasted to perfection with a medley of aromatic herbs, spices, and zesty citrus fruits. The capon's tender meat absorbs the flavors of the flavorful stuffing, made with a combination of savory sausage, aromatic herbs, and toasted almonds. The result is a symphony of flavors that dance on your palate, leaving you craving for more.
Complementing the roasted capon is an array of delectable side dishes that add color and texture to the meal. Indulge in velvety smooth mashed potatoes, prepared with fresh cream and butter, and experience the harmonious blend of flavors. Savor the sweetness of roasted carrots and turnips, caramelized to perfection, and delight in the tangy crunch of pickled red cabbage, adding a delightful sour note to the dish.
To complete this Renaissance feast, try your hand at preparing delectable almond macaroons, a sweet treat that embodies the culinary artistry of the era. The combination of almond flour, sugar, and egg whites creates a delicate and airy texture, while the addition of spices like cinnamon and nutmeg adds warmth and depth of flavor.
Each recipe in this article is carefully crafted to transport you back to the vibrant Renaissance era, offering a glimpse into the culinary heritage of Dubrovnik. Whether you're a seasoned chef or a home cook seeking an adventure in the kitchen, these recipes promise an unforgettable dining experience that will impress your family and friends.
ROASTED CAPON
Steps:
- Preheat the oven to 425 degrees F.
- Place the capon, breast-side up, in a large roasting pan and pat the outside dry with paper towels. Sprinkle the cavity generously with salt and pepper. Place the lemons and thyme inside the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Brush the capon with half of the melted butter, then sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Place the onions around the capon, pour the rest of the melted butter over the onions and sprinkle the onions with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place the capon in the oven and roast for 1 1/2 hours, until the juices run clear when you cut between the leg and the thigh.
- Remove the capon from the oven and cover the pan with aluminum foil. Allow the capon to rest for 20 minutes, then carve it and serve warm with the onions.
GOLDEN OVEN-ROASTED CAPON
Provided by Tyler Florence
Categories main-dish
Time 3h10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F. Remove the neck and giblets from the cavity and rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper. In a small bowl, mix together the butter, lemon juice and chopped herbs. Rub the herbed butter all over the chicken. Put the lemon halves, onion, garlic and whole herbs inside the bird. Tie the legs together with kitchen twine to help hold its shape.
- Place the chicken, breast side down, on a V-rack in a roasting pan. Cooking the chicken on a rack helps make its skin crisp and keeps it from sticking to the bottom of the pan. Pour water in the roasting pan to prevent the fat drippings from burning and smoking.
- Roast the chicken for about 20 minutes, then carefully turn the bird over breast side up. It is best to take the pan out of the oven, close the oven door to maintain the temperature, and rotate the chicken on the counter. Baste the chicken all over with the pan drippings. Turn the heat down to 375 degrees F and return the pan to the oven. Continue to roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees to 170 degrees F, count on this taking about 2 hours. Remove the chicken to a platter and let stand for 15 minutes so the juices settle back into the meat before carving.
- Meanwhile, pour the drippings from the roasting pan into a gravy separator or measuring cup to let the fat rise to the top. Skim and discard the fat then return the pan juices back in the roasting pan. Place the roasting pan on top of the stove over medium heat. Add the sherry and deglaze, scraping up the browned bits from the bottom of the pan. Season with salt and pepper, and serve with chicken.
DUBROVNIK RENAISSANCE TIME ROASTED CAPON
This recipe is from Croatian culinary TV show called "Food from forgotten times". The recipe is from Dubrovnik. This recipe is also mentioned in famous Croatian renaissance comedy "Dundo Maroje" by Marin Drzic. You can find it in well known Pomet monologue about food. You can use older chicken if you do not have capon.
Provided by nitko
Categories Whole Chicken
Time 2h20m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 13
Steps:
- Season capon with salt and pepper. Put smoked sausage for cooking inside the capon. Also put pancetta schnitzel, rosemary and cinnamon stick inside.
- Wash orange and pierce on several spots with fork. Close the capon back hole with the orange.
- Grease the baking pot with lard and put capon to bake on 200°C for about 110 minutes (1kg=1 hour, usually).
- Before end remove the capon from the oven, pour orange juice over capon and spread honey over to cover skin.
- Place BBQ sausages around capon and put back into oven and bake for 15 to 20 minutes (to finish the sausages). Serve.
Nutrition Facts : Calories 877.1, Fat 61.3, SaturatedFat 18.1, Cholesterol 256.8, Sodium 1277.6, Carbohydrate 13.7, Fiber 0.3, Sugar 12.3, Protein 64.1
GOLDEN OVEN-ROASTED CAPON
Steps:
- Preheat oven to 450 degrees F. Remove the neck and giblets from the cavity and rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper. In a small bowl, mix together the butter, lemon juice and chopped herbs. Rub the herbed butter all over the chicken. Put the lemon halves, onion, garlic and whole herbs inside the bird. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast side down, on a V-rack in a roasting pan. Cooking the chicken on a rack helps make its skin crisp and keeps it from sticking to the bottom of the pan. Pour water in the roasting pan to prevent the fat drippings from burning and smoking. Roast the chicken for about 20 minutes, then carefully turn the bird over breast side up. It is best to take the pan out of the oven, close the oven door to maintain the temperature, and rotate the chicken on the counter. Baste the chicken all over with the pan drippings. Turn the heat down to 375 degrees F and return the pan to the oven. Continue to roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees to 170 degrees F, count on this taking about 2 hours. Remove the chicken to a platter and let stand for 15 minutes so the juices settle back into the meat before carving. Meanwhile, pour the drippings from the roasting pan into a gravy separator or measuring cup to let the fat rise to the top. Skim and discard the fat then return the pan juices back in the roasting pan. Place the roasting pan on top of the stove over medium heat. Add the sherry and deglaze, scraping up the browned bits from the bottom of the pan. Season with salt and pepper, and serve with chicken.
ROAST CAPON WITH LEMON AND THYME
Steps:
- Preheat oven to 375°F.
- Rinse capon inside and out and discard any excess fat from cavity. Pat capon dry and season cavity with salt and pepper. Put in a large roasting pan and let stand at room temperature 20 minutes.
- While capon is standing, stir together butter, zest, thyme, salt, and pepper in a small bowl.
- Turn capon so neck cavity is nearest you. To loosen breast skin, lift neck flap and work your fingers gently between skin and flesh, being careful not to tear skin. Slide your fingers down breast and along both sides all the way to thighs. Put half of butter mixture evenly under skin of each breast, then rub outside of capon to distribute evenly.
- Place 6 lemon wedges in cavity of bird and tie legs together with string.
- Roast capon in middle of oven, basting with pan juices every 30 minutes, 1 1/2 hours. Skim most of fat from pan, then add remaining 10 lemon wedges to pan, tossing with pan juices. Continue roasting capon, basting every 15 minutes, until thermometer inserted 2 inches into fleshy part of a thigh (do not touch bone) registers 170°F, about 45 minutes more.
- Tilt capon in pan to pour out juices in cavity, then transfer capon and lemon wedges to a carving platter and let stand 20 to 30 minutes before carving. Do not clean pan.
- Skim fat from pan juices and straddle roasting pan across 2 burners. Add water and jelly and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Continue to boil, stirring occasionally, until reduced to about 1 cup, about 5 minutes. Season sauce with salt and pepper, then pour through a fine-mesh sieve into a bowl.
- Carve capon and serve with sauce.
DUBROVNIK RENAISSANCE TIME SHRIMPS
This recipe is from Croatian culinary TV show called "Food from forgotten times". The recipe is from Dubrovnik. It is similar to "buzara" recipe. The recipe also mentions one herb which grows only in Croatia, maybe in Italy (Sicily). It is herb grows very close to sea end on stone banks. It has very thick leaves which are more similar to some kind of cactus. We pick this herb in May and pickle it. The most similar taste is fresh sage, so this recipe will have sage instead of this herb.
Provided by nitko
Categories Lunch/Snacks
Time 30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in a pot and add shrimps. Fry them 5-7 minutes and add wine. Cook until alcohol evaporates.
- Slice olives into round slices (remove stone), add fresh sage and capers. Add some water to cover shrimps.
- Cook additional 10 minutes. Serve.
Nutrition Facts : Calories 573.1, Fat 31.3, SaturatedFat 4.6, Cholesterol 323, Sodium 392.3, Carbohydrate 6.7, Fiber 0.7, Sugar 1.2, Protein 43.6
Tips:
- To ensure the capon is cooked evenly, truss it before roasting. This will help it hold its shape and cook evenly.
- Use a meat thermometer to check the internal temperature of the capon. The capon is done when it reaches an internal temperature of 165°F (74°C).
- Let the capon rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the meat.
- Serve the capon with your favorite sides, such as roasted potatoes, vegetables, or salad.
Conclusion:
This recipe for Dubrovnik Renaissance Time-Roasted Capon is a delicious and impressive dish that is perfect for a special occasion. The capon is roasted with a flavorful mixture of herbs and spices, and the result is a tender, juicy, and flavorful dish. If you are looking for a new and exciting way to cook capon, this recipe is definitely worth trying.
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