Roast Capon with Tarragon

Western.Chefs's picture

Jan. 10, 2012


Capon/Roasting chicken 6 Pound (ready to cook)
Salt To Taste
Ground pepper To Taste
Butter/Margarine 1/2 Cup (8 tbs)
Lemon juice 1 Tablespoon
Chopped chives 1 Tablespoon
Chopped parsley 1 Tablespoon
Garlic 1 Clove (5 gm) , crushed
Chopped fresh tarragon/1/2 teaspoon dried tarragon leaves 1 1/2 Teaspoon
Onion 1 , sliced
Carrots 2 , pared and sliced
Celery stalks 1 , sliced
For gravy
Condensed chicken broth 10 3/4 Ounce , undiluted (1 can)
Cold water 1/2 Cup (8 tbs)
All purpose flour 3 Tablespoon
For fruit garnish
Kiwi 3 , peeled and cut in half, zigzag fashion
Green grapes 1/2 Pound
Strawberries 1/2 Pint , washed
Watercress sprigs 4



1 Preheat the oven to 400F.


2 Wash the capon thoroughly, under cold water.

3 Pat dry, inside and out, with paper towels.

4 In a bowl, mix 1 teaspoon salt and 1/4 teaspoon pepper.

5 Sprinkle the mixture inside the Capon.

6 Rinse the giblets well and set aside.

7 In a small bowl, add butter with lemon juice, chives, parsley, garlic, tarragon, 1/2 teaspoon salt and 1/8 teaspoon pepper, beat with portable electric mixer or wooden spoon, until well blended.

8 Using your fingers, carefully loosen skin from breast meat.

9 Spread the breast meat with 2 tablespoons butter mixture, under skin, on each side.

10 Tie the legs together, folding wing tips under back.

11 Spread 1 tablespoon butter mixture over capon.

12 Insert meat thermometer inside thigh at thickest part.

13 Ina shallow roasting pan, place onion, carrot, celery and giblets (except liver).

14 Place the capon on vegetables.

15 Place in the oven and roast, uncovered, for 1 hour.

16 Lower the oven temperature to 325F, roasting for 1 to 1 1/4 hours, basting occasionally with the remaining butter mixture, until meat thermometer registers 185F.

17 Transfer the capon to a heated platter.

18 Remove the string and allow to stand for 20 minutes.

19 Meanwhile, prepare the Gravy: In the roasting pan, pour the undiluted chicken broth.

20 Bring to a boil, stirring to dissolve the brown bits.

21 Strain into a 4-cup measure.

22 Skim off the fat from the surface and discard.

23 In a small saucepan, combine water and flour, stirring to dissolve the flour.

24 Stir in the chicken broth.

25 Bring to a boil, stirring constantly until thickened.

26 Lower the heat and simmer for 5 minutes.

27 If needed, correct the seasoning.


28 Serve the capon garnished with Fruit Garnish and pass the gravy.

Recipe Summary

Difficulty Level: Medium
Servings: 12

Nutrition Facts

Serving size

Calories 656Calories from Fat 421

 % Daily Value*

Total Fat 47 g72.3%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 345 mg14.38%

Total Carbohydrates 13 g4.3%

Dietary Fiber 1 g4%

Sugars 6 g

Protein 44 g88%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet