Experience the culinary delight of Roast Capon, a dish fit for special occasions. Capon, a castrated rooster, offers tender and flavorful meat, making it a prized ingredient in many cultures. This comprehensive guide presents three distinct yet equally tantalizing variations of Roast Capon recipes. From the classic Roast Capon with Garlic and Herbs, bursting with aromatic flavors, to the indulgent Roast Capon Stuffed with Wild Rice and Dried Fruit, each recipe promises a unique taste adventure. Embark on this culinary journey and discover the art of preparing this exceptional dish that will impress your family and friends.
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ROASTED CAPON
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 6
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 155 degrees F to 160 degrees F when the thigh is tested with a meat thermometer.
- 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.
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.
Tips:
- Select a high-quality capon: Look for a capon that is plump and has a moist skin. Avoid capons that have any signs of bruising or discoloration.
- Prepare the capon: Rinse the capon inside and out with cold water and pat it dry. Remove any excess fat from the cavity and neck. Truss the capon to help it hold its shape during roasting.
- Season the capon: Rub the capon all over with salt, pepper, and any other desired seasonings. You can also stuff the cavity with herbs, vegetables, or fruit.
- Roast the capon: Preheat the oven to 350°F (175°C). Place the capon in a roasting pan breast-side up. Roast the capon for 20 minutes per pound, or until the internal temperature reaches 165°F (74°C). Baste the capon with its own juices every 30 minutes.
- Let the capon rest: Remove the capon from the oven and let it rest for 10 minutes before carving. This will allow the juices to redistribute throughout the meat.
Conclusion:
Roast capon is a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can ensure that your roast capon turns out perfectly. Remember, the key to a successful roast capon is to use high-quality ingredients and to cook it slowly and evenly. With a little patience and care, you can create a dish that will wow your guests.
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