Indulge in a culinary symphony with our Roasted Capon with Black Truffles and Chanterelle Stuffing, a dish that elevates the art of roasting to new heights. This regal bird, known for its rich, succulent meat, is meticulously prepared and roasted to perfection, resulting in a crispy, golden-brown skin and tender, juicy flesh. The true magic lies within the stuffing, an exquisite blend of earthy chanterelle mushrooms, aromatic black truffles, and a medley of herbs and spices that dance on the palate. Accompanying this majestic capon is a symphony of side dishes, each a masterpiece in its own right. Savor the Roasted Brussels Sprouts with Caramelized Shallots, where crispy Brussels sprouts meet the sweetness of caramelized shallots, creating a harmonious balance of flavors. Embark on a culinary journey with our Roasted Sweet Potatoes with Honey Glaze, where tender sweet potatoes are glazed with a luscious honey glaze, resulting in a delightful combination of sweet and savory. Experience the elegance of our Steamed Broccolini with Garlic and Lemon, where crisp broccolini is tossed with garlic and lemon, resulting in a vibrant and refreshing side dish. Prepare to be captivated by the Roasted Carrots with Thyme and Rosemary, where colorful carrots are roasted with aromatic herbs, creating a symphony of flavors and textures. Dive into the culinary artistry of our Roasted Beets with Balsamic Reduction, where earthy beets are glazed with a tangy balsamic reduction, resulting in a sweet and savory treat.
Here are our top 7 tried and tested recipes!
ROASTED CAPON WITH QUINOA-OLIVE STUFFING
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 450 degrees F.
- Make the stuffing: Heat the olive oil in a wide saucepan over medium heat. Add the onion, fennel chunks and 3/4 teaspoon salt and cook until slightly soft, about 7 minutes. Add the coriander and cumin and cook for 1 minute. Stir in the quinoa and broth and bring to a simmer; cover and cook over low heat until the quinoa is tender, 10 to 12 minutes. Let cool slightly, then add the scallions, dried apricots, pistachios, olives, parsley, orange zest and juice, fennel fronds, 1/2 teaspoon salt, and pepper to taste. Toss to combine.
- Prepare the capon: Season the inside of the bird with salt. Fill the cavity with the quinoa stuffing and tie the legs together. Place any extra stuffing in a small oiled baking dish, cover with foil and set aside. Brush the capon with 2 tablespoons olive oil. Mix the coriander, cumin and paprika in a small bowl. Rub the spice mixture over the capon and season with salt.
- Pour 1 cup water in the bottom of a large roasting pan; place a rack in the pan. Place the capon on the rack, breast-side down, and roast about 30 minutes. Turn the bird breast-side up, reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the thigh registers 165, 1 hour 15 minutes to 1 hour 30 minutes. Place the dish of extra stuffing in the oven about 15 minutes before the capon is done and cook 20 to 30 minutes. Let the capon rest about 15 minutes before carving.
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.
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 WITH BLACK TRUFFLES AND CHANTERELLE STUFFING
Provided by Molly O'Neill
Categories dinner, project, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- To make the stuffing, combine the apricots and brandy and set aside. In a large skillet set over medium heat, combine the butter and olive oil. Add the mushrooms and shallots and cook, stirring, until the mushrooms are tender and lightly browned, 7 to 8 minutes.
- Add the apricots and brandy and cook until the brandy has evaporated. Add the stock and cook until almost dry. Remove the pan from the heat and add the bread crumbs and thyme. Season the stuffing with salt and pepper.
- To make the capon, preheat the oven to 475 degrees. Season the bird generously, inside and out, with salt and pepper. In a small bowl, combine the butter, truffle paste and shallot and stir until smooth. Use your fingers to gently separate the skin from the breast meat, and work your fingers under the skin at the leg. Push the butter mixture under the skin and over the leg.
- Stuff the bird loosely with the stuffing (do not pack it, as it expands during cooking) and truss the bird or tie the legs together securely with kitchen string.
- Place the bird on a roasting pan fitted with a rack and roast for 15 minutes. Lower the temperature to 350 degrees and continue to roast until the juices of the bird run clear when it is pierced at the thickest part of the leg, about 1 1/2 to 2 hours more.
- Remove the bird from the oven and allow to rest at room temperature for 15 minutes. Remove the string, and then remove the stuffing. Carve and serve the capon with the stuffing on the side.
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.
ROAST CAPON
These recipes are from "Barefoot Contessa At Home", everyday recipes that you'll make over and over again. Wouldn't you love to whip up a fabulous dinner party, and spend only five minutes in the kitchen after your friends or guests arrive? Ina Garten is showing us how to do it in this new cookbook. A capon is a rooster that's been altered to become a hen; a wonderful alternative for the Holidays or for a lovely simple dinner party. The fresh & salted capon will keep up to two days in the refrigerator.
Provided by Manami
Categories Whole Chicken
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle the bird liberally with salt, wrap it well and refrigerate until you are ready to roast it.
- Preheat oven 425ºF.
- Place the capon, breast side up, in a large (13"x16"x3") roasting pan and pat the outside dry with paper towels.
- Sprinkle the cavity generously with salt and pepper.
- Tie the legs together with kitchen string and tie the wings close to the body of the capon.
- Brush the capon with half the melted butter or margarine, sprinkle with 1 tablespoon salt and 1 teaspoon pepper.
- Place the onions and carrots in a large bowl.
- Add the rest of the melted butter or margarine to the carrots and onions in the bowl, plus 1 tablespoon of salt, and 1 teaspoon pepper; toss well.
- Place the onions and carrots around the capon; use lemon juice on capon and place rosemary sprigs and quarterd lemons around the bird.
- Place the capon into the oven legs first (the back of the oven tends to be hotter than the front)and roast for 1-1/2, until the juices run clear when you cut between the leg and thigh.
- Remove the capon from the oven and cover the pan with aluminum foil.(If the vegetables aren't browned, transfer the capon to a platter and cover with aluminum foil).
- Return the vegetables to the oven to cook while the meat rests.
- Allow the capon to rest for 20 minutes, then carve it and serve warm with the vegetables.
- Skim the fat off the pan juices and pour over the carved capon and vegetables.
- For the whole dinner, serve; buttermilk mashed potatoes, green beans with shallots, orange-honey glazed carrots,and pumpkin mousse parfait. This is how the Barefoot Contessa served this meal.
- Enjoy!
Nutrition Facts : Calories 1569.1, Fat 111.5, SaturatedFat 34.9, Cholesterol 474.4, Sodium 380.3, Carbohydrate 22.1, Fiber 6.5, Sugar 8.5, Protein 115.9
ROAST CAPON WITH MUSHROOM STUFFING
Make and share this Roast Capon With Mushroom Stuffing recipe from Food.com.
Provided by Chef Gorete
Categories Whole Chicken
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 425°F.
- First prepare the stuffing. Heat oil in a large skillet, then saute the onions until they are tender and transparent. Add the celery to the onions and cook until the celery is soft. Stir in the mushrooms and cook until they are tender. Season the onion mixture with the sage, salt, poultry seasoning, pepper and parsley. Toss until well mixed. Process the buns to make bread crumbs, then add them to the skillet and mix until well combined. Remove from the heat and let cool. Once cool, stir the egg into the stuffing. Set mixture aside.
- Remove the giblets and wash the capon inside and out. Rub the bird inside and outside with salt. Loosely fill the cavity of the capon and the neck opening with the stuffing. Fold the skin over the stuffing and skewer the openings.
- Lay the capon in the roasting pan, breast side up. Spread the softened butter on the skin then season the exterior of the bird with Lawry's salt. Add the potatoes and carrots to roasting pan. Roast the capon at 425F with the lid on for 15 minutes. Reduce the heat to 350F and remove the lid. Roast the capon basting frequently with it's own juices for 2 hours or until the juices run clear when pierced.
- To serve, transfer the capon and vegetables to a heated serving dish. Discard the skewers and keep the bird hot by tenting with foil. while making the gravy.
- To prepare the gravy, stir the flour into the roasting pan and bring to a boil over moderate heat on the stove. Add the water, salt and pepper stirring and scraping the base and sides to dislodge any crusty bits. Reduce heat and simmer for 5 minutes stirring until gravy is desired consistency. Strain the gravy into a small saucepan and keep warm until ready to serve.
Nutrition Facts : Calories 1444.6, Fat 69.3, SaturatedFat 24, Cholesterol 302.5, Sodium 861.6, Carbohydrate 126.3, Fiber 17.2, Sugar 13.2, Protein 80.1
Tips:
- For a crispy skin on your capon, pat it dry thoroughly before roasting. You can also score the skin to help the fat render and crisp up.
- Use a meat thermometer to ensure the capon is cooked to the desired doneness. The internal temperature should reach 165°F (74°C) in the thickest part of the thigh.
- If you can't find chanterelle mushrooms, you can use other types of wild mushrooms, such as morels or shiitake.
- If you don't have black truffles, you can use other types of truffles, such as white truffles or Périgord truffles.
- Serve the capon with your favorite sides, such as roasted vegetables, mashed potatoes, or a green salad.
Conclusion:
Roasted capon with black truffles and chanterelle stuffing is a luxurious and delicious dish that is perfect for a special occasion. The capon is roasted to perfection, and the stuffing is rich and flavorful. This dish is sure to impress your guests.
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