Roast Capon with Herbs
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Lemon juice||1 Tablespoon|
|Chopped chives||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Chopped tarragon/1/2 teaspoon dried tarragon leaves||1 1⁄2 Teaspoon|
|Chopped rosemary/1/4 teaspoon dried rosemary leaves||3⁄4 Teaspoon|
|Chopped thyme/1/4 teaspoon dried thyme leaves||3⁄4 Teaspoon|
|Condensed chicken broth||10 3⁄4 Ounce|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Fresh tarragon sprigs||2|
Preheat over to 400F.
Wash capon well, inside and out, under cold water.
Pat dry, inside and out, with paper towels.
Sprinkle inside with 1 teaspoon salt and 1/4 teaspoon pepper.
Rinse giblets; set aside.
In small bowl, with electric mixer or wooden spoon, beat butter with lemon juice, chives, parsley, garlic, chopped tarragon, rosemary, thyme, 1/2 teaspoon salt, and 1/8 teaspoon pepper until well blended.
With fingers, carefully loosen skin from breast meat.
Spread 2 tablespoons butter mixture over breast meat, under skin, on each side.
Tie legs together; fold wing tips under back.
Spread 1 tablespoon butter mixture over capon.
Insert meat thermometer inside thigh at thickest part.
Place onion, carrot, celery, and giblets (except liver) in shallow roasting pan.
Set capon on vegetables.
Roast, uncovered, 1 hour.
Reduce oven temperature to 325F; roast 1-1/4 to 1-1/2 hours, basting occasionally with remaining butter mixture, until meat thermometer registers 185F and leg moves easily at joint.
Remove capon to heated platter.
Let stand 20 minutes.
Meanwhile, make gravy: Pour undiluted chicken broth into roasting pan; bring to boiling, stirring to dissolve brown bits.
Strain into a 4-cup measure; skim off fat, and discard.
In small saucepan, stir wine into flour until flour is dissolved.
Stir in chicken broth.
Bring to boiling, stirring constantly, until mixture thickens; reduce heat; simmer 5 minutes.
Add salt and pep per, if necessary.
Garnish capon with tarragon sprigs.
Makes 6 servings.