She Strengthens

Discover the Rich Flavor of Capon: A Show-Stopping Main Course

When it comes to special occasions, a perfectly roasted capon is sure to impress your guests. But what exactly is a capon? Simply put, it’s a castrated rooster that’s been fed a rich diet and slaughtered young, resulting in tender and juicy meat.

The Perfect Size for Any Gathering

Capon’s range in size from 8 to 11 pounds, making them an ideal choice when a roaster chicken is too small and a turkey is too big. Whether you’re hosting a family dinner or a holiday feast, a capon is sure to be the star of the show.

Where to Find Capons

You can usually find capons in the freezer section of specialty markets or online. Be sure to thaw your capon before cooking to ensure even cooking and food safety.

Roasted Capon with Orange and Sage Recipe

This recipe serves 6 to 8 people and takes approximately 3 hours and 40 minutes to prepare. With its rich flavors and tender meat, it’s sure to become a new holiday tradition.

Preparation

Heat your oven to 375°F and arrange a rack in the lower third. Remove the capon from the refrigerator and let it sit at room temperature for 45 minutes. Rinse the capon with cold water and pat dry with paper towels.

Herbed Butter and Seasoning

Combine 1 teaspoon of kosher salt, 6 tablespoons of unsalted butter, 1 tablespoon of finely chopped fresh sage leaves, 2 teaspoons of orange zest, and 1/2 teaspoon of crushed fennel seeds in a small bowl. Mix until evenly incorporated. Season the cavity and outside of the bird with the remaining 2 teaspoons salt and all of the measured pepper.

Roasting the Capon

Carefully loosen the skin from the breast and thighs, making sure not to tear it. Evenly spread the herbed butter under the skin. Rub the olive oil all over the outside of the capon and place the garlic and reserved orange flesh and rind inside the cavity. Tie the legs together with butcher’s twine and tuck the wings back and underneath.

Roasting and Resting

Coat a roasting rack with oil and place it inside a roasting pan. Place the capon, breast side up, on the rack. Pour the chicken broth and water into the roasting pan. Roast the capon until the internal temperature of the thigh reaches 170°F, about 2 1/4 to 2 3/4 hours. Remove to a cutting board and let rest for 15 to 20 minutes before carving.

Gravy

Meanwhile, pour all the drippings from the roasting pan into a heatproof measuring cup. When the drippings settle, skim off the fat and discard. Place the roasting pan across two burners over medium-high heat, add 1 tablespoon of the reserved drippings, and heat until sizzling. Add the sherry and orange juice and scrape up any browned bits from the bottom of the pan with a flat spatula. Simmer until the alcohol smell cooks off, about 5 minutes. Add the remaining drippings and simmer until reduced by half, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon butter. Strain through a fine-mesh strainer and discard the solids. Season with salt and pepper. Serve alongside the capon.

With its rich flavors and tender meat, this roasted capon recipe is sure to become a new holiday tradition. So why settle for the same old turkey or ham when you can impress your guests with a show-stopping capon?