WHOLE CAPON
Prep
Time:50 min active Prep Time: Cook Time:1 hr 20 min
Level:
Serves:
8 servings
Ingredients
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 (optional)
Directions
Preheat oven to 375 degrees F. Remove the neck and giblets
from the cavity and rinse the capon under cold water, inside and out. Pat dry
thoroughly with paper towels. Season the body and cavity of the capon 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 capon. 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 capon, breast side down, on a V-rack in a
roasting pan. Cooking the capon 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 capon 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 capon on the
counter. Baste the capon all over with the pan drippings. Turn the heat down
to 375 degrees 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 , count on this taking about 1 hour. Remove the
capon to a platter and let stand for 15 minutes so the juices settle back
into the meat before carving.
KEEP IN MIND THAT 165 IS CRITICAL TEMPERATURE.
OVERCOOKING THE CAPON IS EASY TO DO.
USE YOUT THERMOMETER!
KEEP IN MIND THAT 165 IS CRITICAL TEMPERATURE.
OVERCOOKING THE CAPON IS EASY TO DO.
USE YOUT THERMOMETER!
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 capon.
