Best Roasted Capon With Quinoa Olive Stuffing Recipes

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.

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.

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.

SPICED CAPON WITH POMEGRANATE GLAZE

Steps:

• Combine the olive oil, cumin, coriander, cinnamon, ground fennel and paprika in a small bowl. Pat the capon dry with paper towels and place on a baking sheet. Rub the spiced oil all over the skin and inside the cavity. Season inside and out with salt and pepper. Stuff the garlic and lemons inside the cavity. Cover with plastic wrap and refrigerate overnight.
• Remove the capon from the refrigerator and uncover about 30 minutes before roasting. Whisk the pomegranate molasses and mustard in a small bowl; set aside. Position a rack in the lower third of the oven and preheat to 450 degrees F. Set a rack in a large roasting pan and brush with olive oil; add the chicken broth and onion to the pan. Put the capon on the rack breast-side down. Roast until the skin starts to brown and crisp, about 30 minutes.
• Remove the capon from the oven and reduce the oven temperature to 375 degrees F. Insert a wooden spoon into the cavity of the capon and carefully turn it breast-side up. Baste with the pan drippings. Continue roasting, basting every 30 minutes, until the skin is browned and a thermometer inserted into the thigh registers 165 degrees F, about 1 1/2 hours to 1 hour 45 minutes. Brush with half of the pomegranate glaze during the last 15 minutes of roasting.
• Transfer the capon to a cutting board and brush with the remaining pomegranate glaze. Let rest 20 minutes before carving.
• Strain the pan juices into a fat separator. Pour the liquid into a gravy boat or small bowl, leaving any fat in the cup. (Alternatively, strain the pan juices into a glass measuring cup and skim off the fat with a spoon.) Carve the capon and serve with the pan juices.