Ingredients
Recipe for 4 people.
 1 capon (about 2 to 3 kg) |
 Salt and pepper to taste |
 2 cloves of garlic |
 Fresh thyme |
 Bay leaves |
 Butter (for brushing) |
 Stuffing of choice (chestnuts, dried fruits, meat, etc.) |
 Honey (for glazing, optional) |
 Riesling or other white wine (optional) |
Utensils
 Roasting dish |
 Kitchen knife |
 Wooden spoon |
Mixing bowl |
 Cooking thermometer |
 Plastic wrap |
 Brush |
Jug for liquids |
| Serving plate |
Supports for poultry |
Preparation step by step
Total cooking time: 3 hours
Preparation time: 30 minutes
Resting time: 30 minutes
Cooking time: 2 hours 30 minutes
STEP 1: Preheat the oven to 150°C for slow and even cooking of the capon.
STEP 2: Season the inside of the capon with salt, pepper, and herbs to flavor the meat.
STEP 3: Prepare the chosen stuffing by mixing your ingredients, then generously fill the capon.
STEP 4: Brush the capon with a mixture of oil and melted butter to achieve a beautiful golden crust.
STEP 5: Place the capon in a roasting dish and bake it for the necessary time.
STEP 6: Baste the capon with its juices every 30 minutes to keep the meat moist.
STEP 7: Once cooking is finished, let the capon rest under a sheet of aluminum foil before serving.
Preparing a roasted capon for the holidays requires attention and a certain know-how. Start by selecting a quality capon, preferably free-range, to ensure flavorful meat. The stuffing is one of the secrets to adding flavor, so feel free to include aromatic ingredients like thyme and bay leaf.
The cooking is equally crucial; opt for slow cooking at 150°C to achieve tender and juicy poultry. Remember to baste the capon well during cooking, which adds a beautiful golden color to its skin. For a sweet touch, basting with honey or Riesling undoubtedly enhances the flavors.
Finally, serving your capon can turn into a true moment of sharing, especially by adding accompaniments like seasonal vegetables or mashed potatoes.
