Larger than a chicken but smaller than a turkey, a capon (which is a young male chicken) roasts up rich and tender, and is simply divine with the bold fig-pancetta stuffing in this recipe. You can find capons fresh or frozen at butcher shops and many supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 3h
Yield Serves 8
Number Of Ingredients 13
Steps:
- Let capon stand at room temperature 1 hour. Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add chopped onion, pancetta, and 1 teaspoon salt, and cook, stirring occasionally, until pancetta begins to render fat and onion is translucent, about 3 minutes. Add 1 cup broth and the figs to pan; bring to a boil. Remove from heat; let stand 10 minutes.
- Stir orange zest and juice, liqueur, and chopped sage into broth mixture. Tear bread into 1 1/2-inch pieces, and transfer to a large bowl. Pour broth mixture over bread, and stir until well combined. Fold in egg.
- Preheat oven to 425°F. Place orange wedges in a single layer in the center of a roasting pan; add onion wedges, sage sprig, and capon neck. Stir together 1 tablespoon salt and 1 teaspoon pepper, and season body cavity of capon with half the mixture. Loosely pack body and neck cavities with stuffing. Place capon on top of orange mixture in pan. Rub remaining 2 tablespoons butter all over capon, and season with remaining salt-pepper mixture.
- Roast capon 45 minutes. Reduce oven temperature to 350°, and roast, basting every 15 minutes, until a thermometer inserted into the thickest part of a thigh reads 165°, 55 to 65 minutes more, depending on size of capon. (If skin becomes deep golden brown before capon is fully cooked, loosely tent with foil.)
- Transfer capon to a platter, and tent with foil to keep warm. Let rest at least 15 minutes before carving. Meanwhile, shred neck meat, and set aside. Discard oranges, onions, and sage from roasting pan. Tilt pan, and remove excess fat with a spoon. Whisk together 1/4 cup broth and the flour.
- Place pan on 2 burners over medium-high heat. Add remaining 1 1/4 cups broth, scraping up browned bits with a wooden spoon. Bring to a boil, whisk in flour mixture and boil 1 minute. Pour gravy through a fine sieve into a bowl, stir neck meat into gravy, and serve alongside capon and stuffing. Stuffing (without egg) can be refrigerated, covered, up to 1 day. Bring to room temperature before folding in egg and filling capon.
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Ashok belove
[email protected]I'm not a fan of figs, so I substituted dried cranberries in the stuffing. It was still delicious.
Khagendra Bhujel
[email protected]I love this recipe! It's perfect for a special occasion dinner.
Moe Flood
[email protected]This recipe is definitely a keeper. I will be making it again and again.
Yawer Ali
[email protected]The stuffing was great, but the capon itself was a bit bland.
froggy thefrog
[email protected]I followed the recipe exactly and the capon turned out dry. I'm not sure what went wrong.
Kailee Chavez
[email protected]This dish was a bit too rich for my taste, but I can see why others might enjoy it.
Billieboii
[email protected]I had never cooked capon before, but this recipe made it easy. The results were amazing.
Rashid Lateef
[email protected]This recipe was a bit time-consuming, but it was worth it. The capon was moist and flavorful, and the stuffing was out of this world.
Shabeer Ahmad
[email protected]I made this for a dinner party and everyone raved about it. The fig and pancetta stuffing is a must-try.
Vincent Cooper
[email protected]5 stars all the way! This is a special occasion dish that is sure to impress your guests.
Handsome Ifeanyi
[email protected]I'm not a big fan of capon, but this recipe might just change my mind. The stuffing is incredible.
Mubashar Abbas
[email protected]My family loved this recipe. It was easy to follow and the capon turned out perfectly. Thanks for sharing!
Umar Gaming
[email protected]This dish is stunning to look at and even better to taste. Highly recommend!
M Arif Asif
[email protected]I've cooked a lot of capon in my life, but this recipe takes the cake. The fig and pancetta stuffing is a game changer.
GOLDEN MUNNA 01
[email protected]Just made this for a special dinner and it was a hit! So flavorful and juicy, and the stuffing was divine.