Best Roasted Capon Recipes

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.

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 WITH QUINOA-OLIVE STUFFING

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.

SAVORY ROASTED CAPON WITH SPELT AND CORN SALAD

Steps:

• For the Roasted Capon: Combine ingredients and rub capon with seasonings. Place in pan and roast in a preheated 425 degree oven for 2 hours.
• For the Salad: Rinse the spelt groats and drain. In a large stock pot, add vegetable stock, 1/2 teaspoon of salt, and spelt groats. Bring to a boil and simmer for 1 hour and 15 minutes. While still hot, add corn and peas. Cover and allow to cool.
• In a small bowl, stir 1 1/2 teaspoons of salt and lemon juice together until the salt is dissolved. Stir in the oil and pepper and set aside. Place the spelt and corn in a large bowl. Add the peaches, cumin, bell pepper, scallion and shallot, and mix together well. Pour in the lemon juice and oil mixture. Toss until all the salad is evenly coated. Garnish with mint.

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.

THANKSGIVING MENU - ROASTED CAPON

Steps:

• Preheat the oven to medium. Rub the inside of the capon with butter. Place chestnuts in a pot of water and add fennel seeds and red wine for flavor. Boil until chestnuts are done - when they can be penetrated with a fork. Start checking them after about 10 minutes, because you don't want them to get too soft. Let the chestnuts cook, then peel and cut them into pieces. Remove the skin from the sausage and cut it into sections. Place the sausage in a pan and, as it cooks, break it into small pieces. Season with salt and pepper. When the sausage is done, remove it to a bowl, leaving the grease behind. Sauté the interiors in butter and sage until cooked, then chop them. Add the interiors and chestnuts to the sausage and mix well. Stuff this mixture inside the capon, place capon in the oven, and roast for about 1 hour per pound. If you see that the capon is getting too dry as it cooks, add water. Variation: This capon is also good stuffed with Polenta and sausage.

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.

ROASTED CAPON WITH BLACK TRUFFLES AND CHANTERELLE STUFFING

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.

DUBROVNIK RENAISSANCE TIME ROASTED CAPON

Steps:

• Season capon with salt and pepper. Put smoked sausage for cooking inside the capon. Also put pancetta schnitzel, rosemary and cinnamon stick inside.
• Wash orange and pierce on several spots with fork. Close the capon back hole with the orange.
• Grease the baking pot with lard and put capon to bake on 200°C for about 110 minutes (1kg=1 hour, usually).
• Before end remove the capon from the oven, pour orange juice over capon and spread honey over to cover skin.
• Place BBQ sausages around capon and put back into oven and bake for 15 to 20 minutes (to finish the sausages). Serve.

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.

STUFFED ROASTED CAPON

Steps:

• 1 In a large bowl, soak the bread in the milk 15 minutes. Then, remove the bread, discard the milk, and squeeze the bread to drain off the excess liquid. Place it back in the bowl. 2 Add the sausage, prunes, eggs, salt and pepper to taste, and nutmeg and mix well. 3 Place a rack in the center of the oven. Preheat the oven to 350°F. Oil a roasting pan large enough to hold the capon. 4 Rinse the capon and pat dry. Lightly stuff the bird with the sausage mixture. (Any leftover stuffing can be baked at the same time in a buttered baking dish.) Mix together the oil, rosemary, and salt and pepper to taste. Rub the bird all over with the mixture. Place the bird breast-side down in the pan. 5 Roast 30 minutes. Pour the wine into the pan. After another 30 minutes and every half hour thereafter, baste the bird with the accumulated juices. When the bird has roasted 60 minutes, carefully turn the bird breast-side up. Roast a total of 2 hours and 15 minutes, or until an instant-read thermometer inserted in the thickest part of the thigh measures 180°F. 6 Transfer the capon to a platter. Cover lightly with foil for 15 minutes to keep warm. 7 Tip the pan and skim the fat from the pan juices with a large spoon. Carve the capon and serve with the juices and stuffing. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.