Stuffed Capon Breast With Corn And Pea Risotto 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.

SWEET STUFFED CAPON

Steps:

• 1. Preheat the oven to 450°F.
• 2. Remove the giblets from the capon. Rinse out the cavity with cold water and pat it dry. Season it with salt and pepper. Carefully separate the skin from the meat of the breast meat of the capon. Divide the butter in two equal parts, and carefully spread half of it on each side of the breast meat with your fingers, being careful not to break the skin. Carefully lay a bay leaf atop the butter on each side of the breast meat.
• 3. Coarsely chop the giblets. In a medium-sized bowl, mix together the pork, the breadcrumbs, the giblets, the chestnuts, the thyme, and the spices, working the mixture together with your fingers so it is homogeneous. As you work, the chestnuts will break into pieces - leave them in uneven pieces. Mix in the egg thoroughly with your hands, then season with salt and pepper. Sauté a teaspoon of the stuffing and taste it for seasoning. Adjust if necessary. Place as much of the stuffing as you can fit inside the capon, without packing it in too hard. Place any leftover stuffing in a baking dish.
• 4. Truss the capon and place it in a roasting pan. Add 1 cup water. Roast it in the center of the oven for 30 minutes, then turn it on one side. Roast it for 25 minutes, then turn it on the other side and roast it for 25 minutes. Finally, leaving it breast up, continue to roast it until the juices of the capon run golden and the stuffing inside the bird reaches a temperature of 160°F, a total of about 2 hours, checking it occasionally to be sure that it isn't browning too much, and adding more water if the pan is dry. Remove the capon from the oven and season it liberally with salt and pepper. Turn it on its breast at an angle, so the juices run into the breast meat, and let it rest for at least 20 minutes before carving.
• 5. Place the roasting pan over medium heat and add three-quarters cup water. Scrape up any browned bits from the bottom of the pan and cook until reduced by about one-third. Taste for seasoning.
• 6. To serve the capon, present it first at the table, whole, then carve it. Remove the stuffing in one piece if possible and slice it.

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.

STUFFED CAPON BREAST WITH CORN AND PEA RISOTTO

Steps:

• To prepare the stuffing, process the meat from the capon legs in a food processor, fitted with a steel chopping blade, until fairly smooth. Scrape it into a bowl. Add the veal and enough cream to bind. Stir in the spinach, grated cheese and salt, pepper and nutmeg to taste.
• Preheat the oven to 375 degrees. Butter a baking dish large enough to hold the breasts.
• Remove the fillets from the breast halves and flatten them slightly. Cut a pocket in each piece. Divide the stuffing between the breasts, then sew them together with thread or secure them with toothpicks or tiny skewers. Season the outsides with salt and pepper.
• Melt the butter and oil in a heavy skillet over medium-high heat. When the butter has foamed, add the breasts and brown them on both sides. Transfer them to the baking dish and bake for 20 to 25 minutes, basting several times with the pan juices. Remove from the oven, cover loosely and let sit while finishing the risotto.
• While the capon is baking, melt three tablespoons of butter in a heavy casserole. When it has foamed, add the shallots and saute them over medium-high heat until soft. Add the rice, stir to coat with butter and cook for one minute. Pour in the wine and let it evaporate.
• Add the hot stock in ladlefuls, making sure each is absorbed before adding the next. Cook for about 20 minutes, or until al dente, stirring frequently. Add the peas and corn in the last five minutes. Before serving, stir in the remaining butter, cream, salt, pepper and grated cheese.
• While preparing the risotto, combine the chicken stock, Madeira and white wine in a saucepan. Bring the mixture to a boil over high heat and reduce it by one-third. Add the heavy cream and reduce it further, until it thickens. Whisk in the butter and season with salt and pepper.
• To serve, remove the thread (or toothpicks or skewers) and slice the capon breasts. Place the slices alongside the risotto and spoon the sauce over the capon. Serve with fresh asparagus spears.