How To Make Roast Capon Roast Castrated Rooster Recipes

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HOW TO MAKE ROAST CAPON (ROAST CASTRATED ROOSTER)



How to Make Roast Capon (Roast Castrated Rooster) image

Capon are castrated rooster specially bred for food and to improve the quality of the meat. The size smaller than a turkey and larger than ordinary chicken.

Provided by Manny

Categories     Chicken Recipe

Time 1h40m

Number Of Ingredients 5

1 large capon about 2.5 kilos
2 tsps. salt
1 tsp. pepper
1 tsp. MSG
Mayonnaise or butter for basting

Steps:

  • Dress the chicken, wash, and drain well. Combine salt, pepper, and MSG.
  • Rub the capon with this mixture. Line a shallow rectangular pan with aluminum foil and place the capon in it breast side up.
  • Lift each wing up and out facing the tips back to rest flat against the neck akimbo-style.
  • Preheat the oven to 375 °F Cover capon loosely with aluminum foil and bake for 1 and 1/2 hours or until tender.
  • About 25 minutes before capon is finally cooked, remove foil and baste all around with margarine.
  • Bake until golden brown. Serve with chicken gravy.
  • Get 3 Tbsp. drippings from pan and transfer to a saucepan. Place over low heat and blend in 1/4 cup all-purpose flour while stirring. Add 1/8 tsp paprika, Add 2 cups chicken broth. Season with 1 tsp. salt, 1/4 tsp. pepper and 2 tsp.Worcestershire sauce. Continue cooking until it thickens.

Nutrition Facts : Calories 345 kcal, ServingSize 1 serving

ROASTED CAPON



Roasted Capon image

Provided by Ina Garten

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 6

1 (8 to 10-pound) fresh capon
Kosher salt and freshly ground black pepper
2 lemons, quartered
12 fresh thyme sprigs
4 tablespoons (1/2 stick) unsalted butter, melted
2 yellow onions, sliced

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



Roast Capon image

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

1 (8 -10 lb) fresh capons
kosher salt, to taste
fresh ground black pepper, to taste
2 lemons, quartered
12 sprigs fresh thyme
4 tablespoons unsalted butter or 4 tablespoons unsalted margarine, melted
2 yellow onions, sliced
2 lbs carrots, cut diagonally into 2-inch chunks

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

GOLDEN OVEN-ROASTED CAPON



Golden Oven-Roasted Capon image

Provided by Tyler Florence

Categories     main-dish

Time 3h10m

Yield 8 servings

Number Of Ingredients 10

1 whole (8 pound) capon chicken
Salt and freshly ground black pepper, to taste
1/4 pound unsalted butter, softened
2 lemons, cut in half, plus 2 tablespoons lemon juice
1/4 cup fresh chopped herbs, such as tarragon, thyme or savory
1 onion, cut in half
4 garlic cloves, smashed
Fresh whole herbs, such as tarragon leaves, thyme and savory sprigs
2 cups water
1/4 cup sherry

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.

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