Golden Oven-Roasted Capon
terrymcintire
Golden Oven-Roasted Capon
Recipe By :FOOD 911 with Tyler Florence - (Show # FO-1B23) -
Serving Size :8
Cuisine :
Main Ingred. :
Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 whole capon chicken - (abt 8 lbs)
Salt --to taste
Freshly-ground black pepper --to taste
1/4 pound unsalted butter --softened
2 lemons --cut in half, plus
2 tablespoon 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
Preheat oven to 450 degrees. 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 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 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.
This recipe yields 8 servings.
Formatted for MC7 04-23-2004 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 123 Calories; 12g Fat (84.6%
calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber;
31mg Cholesterol; 5mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.
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