Capon Roasted In Salt
|Carrot||1 , cut into 1 inch pieces|
|Onion||1 Medium, cut into quarters|
|Kosher salt||7 Pound (Salt crusted and cooked and salt discarded)|
1. Rinse capon; pat dry. Salt inside of cavity lightly; fill cavity with vegetables.
2. Line a deep Dutch oven (that will fit size of capon, allowing 1 1/2 to 2 inches space on bottom, sides, and top) with heavy-duty aluminum foil, allowing 2 inches of foil to fold down over top edge of pan. Fill bottom of Dutch oven with a 1 1/2 inch layer of salt. Place capon in Dutch oven. Carefully fill Dutch oven with salt, being careful not to get salt inside cavity of capon. Layer salt over top of capon.
3. Roast uncovered in a 400°F oven 2 hours. Remove from oven. Let stand 15 minutes.
4. Lay Dutch oven on its side. Using foil lining, gently pull salt-encased capon from Dutch oven. Break salt from capon, using an ice pick or screwdriver and hammer. Place capon on serving platter; remove vegetables from cavity. Garnish with watercress.
Serving size: Complete recipe
Calories 2448 Calories from Fat 1543
% Daily Value*
Total Fat 171 g263.2%
Saturated Fat 49.6 g248%
Trans Fat 0 g
Cholesterol 749.9 mg250%
Sodium 2092.9 mg87.2%
Total Carbohydrates 25 g8.4%
Dietary Fiber 5.3 g21.2%
Sugars 11.7 g
Protein 191 g381.4%
Vitamin A 236.2% Vitamin C 67.8%
Calcium 18.6% Iron 64.9%
*Based on a 2000 Calorie diet