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Grilled Capon

American.foodie's picture
This grilled capon is a herbed and flavorful recipe that can be prepared with chicken as well. Flavored with sage and poultry seasonings with celery and onions, the grilled capon is cooked with a brush of barbecue sauce. Served with the remaining sauce spooned over with it fresh parsley, it is great for dinner parties.
  Capon/Whole roasting chicken 7 Pound (1 Piece)
  Salt To Taste
  Poultry seasoning 1⁄4 Teaspoon
  Onions 1 1⁄2 Medium, quartered
  Sage 1 Tablespoon, rubbed
  Celery stalks 2 , cut into pieces (With Leaves)
  Carrots 2 Medium, cut into 1/2-inch pieces
  Butter/Margarine 2 Tablespoon, melted
  Barbecue sauce 1 Tablespoon

Wash capon thoroughly under cold running water; pat dry with paper toweling.
Rub cavity lightly with salt and poultry seasoning.
Insert a few onion quarters in neck and fold neck skin over onion.
Fold wings across back with tips touching to secure neck skin.
Sprinkle 1 teaspoon of the sage in body cavity and stuff with remaining onion quarters, the celery and carrots.
Tie legs and tail together with kitchen twine.
Insert meat thermometer in center of thigh muscle, not touching bone.
Brush skin with melted butter.
Rub with remaining 2 teaspoons sage.Arrange medium-hot Charcoal Briquets around drip pan.
Place capon, breast-side up, over drip pan; cover grill and cook 1 1/2 to 2 hours or until thermometer registers 185 °F.
Tent with heavy-duty foil to prevent overbrowning, if necessary.
Brush capon with barbecue sauce during last 10 minutes of cooking.
Garnish with parsley; serve with additional heated barbecue sauce, if desired.

Recipe Summary

Main Dish

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Grilled Capon Recipe