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Roast Capon With Tangerine Lime Glaze

New.Wife's picture
Ingredients
  Capon 1 Pound (1 Whole)
  Bay leaf 1
  Onion 1 , halved
  Celery stalk 1 , cut into 4 pieces
  Butter/Margarine 2 Tablespoon, melted
  Frozen tangerine juice concentrate 6 Ounce, thawed but not diluted (1 Can)
  Lime juice 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Wash capon and dry on absorbent paper.
Sprinkle inside and out with salt and pepper.
Put next 3 ingredients in body cavity of capon and secure openings with skewers.
Place capon on rack in shallow roasting pan and brush with melted butter.
Roast in preheated slow oven (325 F.) about 2 1/2 hours.
Brush with combined tangerine and lime juices every 15 minutes.
Serve with pan drippings, skimmed of excess fat.
Reheat if necessary.
Makes 4 to 6 servings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Chicken
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
100 Minutes
Servings: 
6

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