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.
ROAST CAPON WITH FIG-AND-PANCETTA STUFFING
Larger than a chicken but smaller than a turkey, a capon (which is a young male chicken) roasts up rich and tender, and is simply divine with the bold fig-pancetta stuffing in this recipe. You can find capons fresh or frozen at butcher shops and many supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 3h
Yield Serves 8
Number Of Ingredients 13
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
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
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 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.
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.
More about "roast capon recipes"
ROAST CAPON RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
4.4/5 (40)Total Time 2 hrs 15 minsCategory ChickenCalories 380 per serving
- Remove the capon from the refrigerator 30 minutes prior to cooking. Preheat the oven to 450°F and coat a roasting pan and rack with nonstick spray.
- Cut the onion into 2 wedges and chop the carrot and celery into 3 or 4 pieces each. Place them in the center of a square of cheesecloth, add the parsley and garlic and gather up the edges to make a bag. Secure with kitchen twine.
- Truss the capon by looping a length of twine under the tailbone and around the ends of the legs, cinching in the center to bring them together in front of the cavity. Fold the wing tips under and position the capon on the roasting rack.
ROAST CAPON RECIPE BY ANNE DOLCE - THE DAILY MEAL
From thedailymeal.com
4.3/5 (4)Calories 929 per servingServings 8
- Place the capon, breast side up, in a large roasting pan and pat dry with paper towels. Sprinkle the cavity generously with salt and pepper, to taste, and tie the legs together and wings to the body using kitchen twine. Brush the capon with melted butter and sprinkle with 1 tablespoon of salt and 1 teaspoon of pepper. Squeeze the lemon quarters all over the capon and place them and the rosemary sprigs around the base of the bird.
- Place the capon in the oven legs first and roast for 1 ½ hours, or until the juices run clear when cut between the thigh and the leg. Remove the capon from the oven and cover with aluminum foil. Allow the capon to rest for 20 minutes before carving and serve with the pan juices that have been skimmed of fat.
ROAST CAPON - COUNTRY LIVING
From countryliving.com
Servings 15Calories 741 per servingEstimated Reading Time 2 mins
- Place the garlic head, rosemary, thyme, and butter in the cavity of the capon; tie the legs together with kitchen twine and place on a rack in a roasting pan.
ROAST CAPON RECIPE | EAT SMARTER USA
From eatsmarter.com
5/5 (1)Author Beth HunterServings 8Total Time 3 hrs 20 mins
CAPON RECIPES & COOKING TIPS | D'ARTAGNAN
From dartagnan.com
ROASTED CAPON WITH SAGE STUFFING - SAVEUR
From saveur.com
ROAST CAPON WITH HOLIDAY SPICE RUB RECIPE | MYRECIPES
From myrecipes.com
Servings 9Calories 170 per serving
- Combine first 6 ingredients in a small bowl; set aside. Remove and discard the giblets and neck from capon. Rinse capon under cold water; pat dry. Trim excess fat from capon. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting one hand, palm side down. Gently push hand beneath the skin and against the meat to loosen skin. Rub the spice mixture on breast and drumsticks beneath the skin. Lift wing tips up and over the back.
- Place capon on a vertical roasting stand in a shallow baking pan. Insert meat thermometer in meaty part of thigh, making sure it does not touch bone. Bake at 450° for 15 minutes on bottom rack of oven. Reduce oven temperature to 400°, and bake 1 hour or until thermometer reaches 185°. Cover loosely with aluminum foil, and let stand 15 minutes on vertical roaster. Remove capon from vertical roaster. Discard the skin before serving.
ROASTED CAPON WITH MUSHROOM-COGNAC SAUCE - STRIPED SPATULA
From stripedspatula.com
5/5 (1)Total Time 2 hrs 50 minsCategory Main CourseCalories 1151 per serving
- Preheat oven to 450 degrees F. Place a "V" rack into a large roasting pan. Pour 2 cups of water into the bottom of the roasting pan and set aside.
ROAST CAPON WITH MUSHROOM-ARMAGNAC SAUCE RECIPE - JACQUES ...
From foodandwine.com
2/5 Total Time 3 hrsServings 8
- Preheat the oven to 400°. In a large roasting pan, season the capon inside and out with salt, pepper and the herbes de Provence. Roast the capon breast side up for about 30 minutes, then turn it breast side down and roast for about 1 hour. Turn the capon breast side up and roast for about 1 hour longer, until an instant-read thermometer inserted in the inner thigh registers 160°.
- Meanwhile, in a large, deep skillet, melt the butter. Add the white and shiitake mushrooms and season lightly with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until the mushrooms are lightly browned, about 15 minutes. Add the vermouth and cook until almost evaporated. Add the stock and simmer over moderate heat for 5 minutes. Add the cream and Armagnac and simmer until the sauce has reduced to 3 cups, about 4 minutes. Remove from the heat and whisk in the potato starch mixture until incorporated. Cook over low heat, whisking, until thickened, about 1 minute. Remove from the heat, stir in the tarragon and season with salt and pepper.
- Lift the capon from the roasting pan, letting the cavity juices drain into the pan; transfer the capon to a carving board and let rest for 15 to 20 minutes.
- Pour the pan juices into a glass measuring cup and skim the fat from the surface. Strain the juices into the mushroom sauce and reheat gently. Carve the capon at the table and serve with the mushroom sauce.
OVEN-ROASTED CAPON RECIPE | MYRECIPES
From myrecipes.com
Servings 8
- Remove giblets and neck from capon; reserve for other uses. Rinse capon with cold water; pat dry. Combine herbs and seasonings; rub on surface and in cavity of capon. Fold neck skin over back; secure with a wooden pick. Lift wingtips up and over back so they are tucked under capon securely. Place capon, breast side up, in a shallow roasting pan; cover, and refrigerate overnight.
- Brush capon with oil. Insert meat thermometer in breast or meaty part of thigh, making sure it does not touch bone. Bake at 325° for 2 1/2 hours or until meat thermometer registers 185°. Baste capon frequently with pan drippings. If capon gets too brown, cover lightly with aluminum foil. Capon is done when legs move easily.
- Transfer capon to serving platter; reserve pan drippings for Parsley Potato Medley and Capon Gravy. Let capon stand 20 minutes before carving.
ROASTED CAPON WITH FIG-AND-PROSCIUTTO STUFFING RECIPE ...
From foodandwine.com
4/5 Total Time 4 hrsServings 10
- Preheat the oven to 350°. Spread the bread on 2 large baking sheets and bake for 10 minutes, until dry.
- In a skillet, melt the butter. Add the onion and celery and cook over low heat until softened, 10 minutes. Stir in the ground fennel and prosciutto and cook for 1 minute. Remove from the heat and let cool.
- In a very large bowl, toss the bread with the prosciutto mixture and figs. In a bowl, beat the eggs, stock, salt and pepper; pour the mixture over the bread and stir to thoroughly combine the ingredients.
- Lower the oven temperature to 325°. Cut the tips off the wings and place in a large roasting pan with the neck. Put the capon in the pan, breast side down and fill the neck cavity with stuffing. Pull the skin over the stuffing and secure with a skewer. Turn the capon breast side up and fill the cavity with stuffing. Wrap any leftover stuffing in foil. Rub the butter over the capon; season with salt and pepper.
ROAST CAPON WITH PORK STUFFING RECIPE - GREAT ITALIAN CHEFS
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Servings 8Estimated Reading Time 2 minsCategory Main
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