Best Roast Capon Recipes

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.

ROAST CAPON

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!

ROAST CAPON WITH MUSHROOM STUFFING

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.

ROAST CAPON WITH FIG-AND-PANCETTA STUFFING

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.

ROAST CAPON WITH LEMON, THYME, AND ONIONS

Steps:

• Rinse capon inside and out and discard any excess fat from cavity. Pat capon dry inside and out, then sprinkle cavity with 1/2 teaspoon salt and 1/2 teaspoon pepper. Put capon in a large flameproof roasting pan (17 by 12 by 3 inches) and let stand at room temperature 30 minutes.
• Put oven rack in middle position and preheat oven to 425°F.
• While capon is standing, stir together butter, zest, 1 tablespoon chopped thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
• Starting at neck cavity, gently slide an index finger between skin and flesh of breast to loosen skin (be careful not to tear skin). Push butter mixture evenly under skin on both sides of breast, then rub outside of capon to distribute butter evenly. Tuck wings under.
• Put thyme sprigs and lemon halves in large cavity and tie legs together with string. Pour lemon juice all over capon and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
• Roast capon 30 minutes. Reduce oven temperature to 375°F and add shallots and onions to pan, tossing with pan juices. Continue roasting capon, basting with pan juices and stirring shallots and onions every 30 minutes, until thermometer inserted 2 inches into fleshy part of a thigh (do not touch bone) registers 170°F, about 1 1/2 hours more.
• Tilt capon so juices in large cavity run into roasting pan, then transfer capon to a cutting board (do not clean roasting pan) and let stand, uncovered, 20 to 30 minutes. Transfer shallots and onions to a sieve held over roasting pan to drain any pan juices. Transfer shallots and onions to a bowl and stir in remaining 1/4 teaspoon salt and 1/4teaspoon pepper.
• Pour pan juices into a 1-quart glass measure, then skim off fat and reserve fat and juices separately.
• Straddle roasting pan across 2 burners. Add 1 cup chicken stock to pan and deglaze pan by boiling over high heat, scraping up brown bits, about 1 minute. Add to glass measure with pan juices.
• Cook flour and 2 tablespoons reserved fat in a 3-quart heavy saucepan over moderately high heat, whisking, until smooth, then add remaining cup chicken stock in a stream, whisking constantly to prevent lumps. Whisk in reserved pan juices and cook, whisking occasionally, until sauce is reduced to about 1 1/2 cups, 10 to 15 minutes. Pour through a fine-mesh sieve into a bowl and stir in remaining teaspoon chopped fresh thyme and salt and pepper to taste.
• Carve capon and serve with shallots, onions, and sauce.

ROAST CAPON WITH CHILI-CILANTRO RUB AND ROASTED CARROTS

Steps:

• Rinse capon and snip away any excess fat from cavity using kitchen shears.
• Pat capon dry and season with salt inside and out.
• Let stand at room temperature for 30 minutes.
• Preheat oven to 375 degrees F.
• While capon is standing, mash garlic to a paste using a mortar and pestle.
• Add cilantro, chile powder, cumin, and butter and mash to a paste again.
• Arrange capon, breast side up, with neck toward you, and gently work your fingers between skin and flesh of the breast, working your way down to thighs.
• Rub 1/3 of the butter mixture under skin of breast and thighs and rub another 1/3 into the cavity of the bird, then tie the legs together with kitchen string.
• Put capon in a buttered roasting pan.
• Scatter carrots around bird and season with salt and pepper.
• Pour water over the carrots.
• Roast in middle of the oven 45 minutes.
• Remove pan from the oven and brush top and sides of the bird with the remaining 1/3 of the butter mixture.
• Continue to roast basting capon and carrots with pan juices every 20 minutes (tent capon with foil if it gets too brown), until a thermometer inserted 2" into fleshy part of a thigh registers 170 degrees, about 2 hours more.
• Transfer carrots with some of the pan juices to a heated serving dish and keep warm, covered.
• Let capon stand 20 minutes before carving.

ROAST CAPON WITH CHILE-CILANTRO RUB AND ROASTED CARROTS

Steps:

• Rinse capon and snip away any excess fat from cavity using kitchen shears. Pat capon dry and season with salt inside and out. Let stand at room temperature 30 minutes.
• Preheat oven to 375°F.
• While capon is standing, mash garlic to a paste with salt using a mortar and pestle. Add cilantro, chile powder, cumin, and butter and mash to a paste again.
• Arrange capon, breast side up, with neck toward you, and gently work your fingers between skin and flesh of breast, working your way down to thighs. Rub one third of butter mixture under skin of breast and thighs. Rub another third of butter mixture in cavity of bird, then tie legs together with kitchen string.
• Put capon in a buttered roasting pan. Scatter carrots around bird and season with salt and pepper. Pour water over carrots. Roast in middle of oven 45 minutes. Remove pan from oven and brush top and sides of bird with remaining butter mixture. Roast, basting capon and carrots with pan juices every 20 minutes (tent capon with foil if it gets too brown), until a thermometer inserted 2 inches into fleshy part of a thigh registers 170°F, about 2 hours more.
• Transfer carrots with some of pan juices to a heated serving dish and keep warm, covered. Let capon stand 20 minutes before carving.

STUFFED TARRAGON ROAST CAPON WITH RICH PAN GRAVY

Steps:

• NOTE: You will need to prepared Matzo Walnut and Mushroom stuffing recipe #126858 to use for the capon.
• Pre heat oven to 450 degrees. From capon, remove giblets and neck; set aside. Trim excess fat. Sprinkle body cavity with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Insert fingers under skin on breasts and legs to loosen. With fingers, spread 2 tablespoons of the margarine under skin. Tuck in tarragon sprigs.
• Loosely fill neck cavity with some Matzo, Walnut and Mushroom Stuffing. Fold skin over; secure with poultry pins. Fill body cavity with remaining stuffing. Join skin using poultry pins; tie with kitchen string. Loosely tie legs together. Place, breast side up, on rack in large roasting pan. Rub remaining margarine over breast and legs; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add 1 cup of the water to pan.
• Roast capon 15 minutes. Reduce oven temperature to 325 degrees. Roast 2 to 2 1/4 hours longer, basting every 30 minutes with pan juices, until meat thermometer inserted in thickest part of thigh not touching bone registers 170 degrees. (Place garlic in foil in oven with capon for last hour; roast until very soft.).
• Meanwhile, make broth for gravy: In 2-qt saucepan, combine reserved neck and giblets (except liver), remaining 2 cups water, the broth, celery and onion. Simmer, uncovered, until reduced to 3 cups, about 1 hour. Strain; discard solids.
• When capon is done, transfer to platter; remove stuffing to serving bowl; keep warm. Loosely tent capon with foil; let rest 15 to 20 minutes.
• To make gravy: Halve roasted garlic crosswise; squeeze pulp into small sieve. With spatula, scrape pulp through sieve into cup. Discard fat from roasting pan. Place pan over 2 stove-top burners; add 1/2 cup of broth for gravy. Bring to a boil over high heat, scraping up any browned bits with wooden spoon. Whisk in garlic pulp and potato starch. Add remaining broth. Bring to a boil, whisking, until thickened, 5 minutes. Season with remaining salt and pepper.
• Carve capon. Serve with stuffing and gravy.

ROAST CAPON WITH WILD RICE SOURDOUGH STUFFING

Steps:

• In a medium saucepan over high heat, bring water to a boil. Add 1 teaspoon salt. Add rice; return to a boil. Reduce heat to low, cover tightly, and cook for 45 minutes, or until tender. Spread on a plate to cool.
• Meanwhile, place pancetta in a large, deep frying pan over medium-low heat. Cook until fat is rendered and pancetta is crisp, 10 to 15 minutes. Add onions and cook until they begin to soften, 2 to 3 minutes. Turn up heat to medium; add carrots and celery. Cook until soft, 5 to 10 minutes. Add salt and pepper to taste.
• Add stock and bring to a simmer. Add sage and reduce until thick and soupy, about 5 minutes over medium-high heat. Add butter, if desired, and stir until melted.
• Add rice to pan and stir until moistened. Place bread cubes in a large bowl and combine with rice-vegetable mixture. Add more stock as needed until stuffing is slightly moist but not soggy. Stir in parsley.
• Heat oven to 425 degrees. Season cavity of capon with salt and pepper. Stuff just before roasting. Rub capon with a little softened butter or olive oil and sprinkle with salt and pepper. Tie legs together with butcher?s twine and place in a roasting pan.
• Turn oven down to 375 degrees and roast capon for 25 minutes per pound, or until juices run clear when thigh is pricked with a fork. Let sit, loosely covered with foil, for 10 minutes before carving.