John Myers
Contents
show
Roasted Capon (Cappone Buon Natale)
The perfect roasted capon (cappone buon natale) recipe with a picture and simple step-by-step instructions.
Marinade, made from:
- 1 Parsley root
- 2 Bay leaves
- 8 Sprigs of thyme
- 2 Sprigs of rosemary and savory
- 1 White onion
- 2 Sticks of celery
- ½ Bund frisches Suppengrün mit 1 Möhre
- 250 ml Poultry stock or chicken broth
- 2 Thick fresh garlic bulbs
- 100 ml White wine
- 5 tbsp Olive oil
- Salt, white pepper from the mill
- 2 tbsp Liquid honey
- 1 tbsp Spice mix made from ground fennel seeds, Szechuan pepper and clove
- 1 tsp Paprika powder
- 1 tbsp Asia fish sauce
- Juice 1 organic lemon, ½ teaspoon salt
- Wash the herbs and shake dry. Wash and clean the vegetables and cut everything together with the peeled onion into small cubes. Loosen the garlic cloves from the bulbs. Prepare the capon (remove the innards, detach the neck and front parts of the wings), wash and pat dry with kitchen paper. Rub salt and pepper vigorously inside and out, then fill with half of the thyme sprigs and the remaining herbs. Then dress (tie the wings and clubs under the torso with kitchen thread).
- Preheat the oven to 180 degrees C. Place the vegetables with the remaining thyme sprigs, the bay leaves and the unpeeled garlic cloves in a roasting pan. Place the capon breast down on it and brush with olive oil. Drizzle the remaining oil over the vegetables and fry everything on the lower sliding bar for 30 minutes. Deglaze with poultry stock after 20 minutes. Let it roast briefly and then pour in the wine. After roasting for an hour, turn the bird over and brush with a little marinade. Baste the gravy several times and fry for 1/2 hour on one side and brown on the other. then raise the temperature to 220 degrees C and coat the capon with marinade again and fry for another 30 minutes. Take the capon out of the oven, place it on a plate and dissolve the roast in the roaster with a little hot water and strain it through a hair sieve into a saucepan. Possibly skim off too much fat, heat the sauce, refine with a little Noilly Prat or wine and season with salt & pepper. In the meantime, let the capon rest briefly in the switched off oven, then cut into larger pieces and serve with the sauce and the fried garlic cloves.
Garnish:
- With us on Christmas Day, as in Italy, fresh slices of white bread, some sauce and the grated garlic from the oven, rosemary potatoes and salad as well as a fine Roero Arnais from the Pimont; otherwise, e.g. potato gnocchis, dumplings, stewed vegetables or apple red cabbage fit
Facebook Comments