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Roast Capon with Herbs

Brayden's picture
  Capon 6 Pound
  Salt To Taste
  Pepper To Taste
  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
  Onion 1
  Carrots 2
  Celery stalks 1
  Condensed chicken broth 10 3⁄4 Ounce
  Dry white wine 1⁄2 Cup (8 tbs)
  Flour 3 Tablespoon
  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.
Remove string.
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.
Pass gravy.
Makes 6 servings.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7662 Calories from Fat 5041

% Daily Value*

Total Fat 561 g863.1%

Saturated Fat 193 g965%

Trans Fat 0 g

Cholesterol 2298.3 mg766.1%

Sodium 4142.9 mg172.6%

Total Carbohydrates 77 g25.5%

Dietary Fiber 10.3 g41.1%

Sugars 17.6 g

Protein 526 g1051.8%

Vitamin A 588.1% Vitamin C 187.6%

Calcium 58.9% Iron 207.9%

*Based on a 2000 Calorie diet

Roast Capon With Herbs Recipe