loading


Not a registered user? Sign Up for a free YumDom account.

Sign Up

Sign Up for a free YumDom account.

Already have a YumDom Account? Sign in.

Forgot Password

It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.

Nom Nom Nom.

Discover the Best Recipes on the Web!

Welcome

Search for recipes

holiday:
      ingredients:
          dish:
              course:
                  cuisine:
                      regional influences:
                          season:
                              diets:
                                  allergies:
                                      sources:
                                          authors:
                                              methods:
                                                  equipment:
                                                      supplies:
                                                          brands:
                                                              other:

                                                                  Customize your search

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All

                                                                  Unselect All


                                                                  Capons are just castrated roosters. A fattening diet and early slaughter leaves their flesh succulent and well-suited to roasting. They range in size from 8 to 11 pounds, making them the perfect in-between bird when a roaster chicken is too small and a turkey too big. What to buy: Capons can usually be found in the freezer section of specialty markets or online. This recipe was featured as part of our Christmas Day Feast, Italian Style menu.

                                                                  Ingredients
                                                                  • Yes No 1 8 to 11 lb capon
                                                                  • Yes No 1 tbsp kosher salt
                                                                  • Yes No 7 tbsp unsalted butter
                                                                  • Yes No 1 tbsp diced sage
                                                                  • Yes No 2 tsp orange zest
                                                                  • Yes No 1/2 tsp fennel seed
                                                                  • Yes No 1 tsp black pepper
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 medium head garlic
                                                                  • Yes No 1 cup low-sodium chicken broth
                                                                  • Yes No 2 cup water
                                                                  • Yes No 2 cup dry sherry
                                                                  • Yes No 1/3 cup orange juice, flesh and rind
                                                                  • Heat the oven to 375°F and arrange a rack in the lower third. Remove the capon from the refrigerator, discard the neck and giblets, and let the bird sit at room temperature for 45 minutes.
                                                                  • Rinse the capon with cold water and pat dry with paper towels. Combine 1 teaspoon of the salt, 6 tablespoons of the butter, the sage, orange zest, and fennel seeds in a small bowl and mix until evenly incorporated. Season the cavity and outside of the bird with the remaining 2 teaspoons salt and all of the pepper. Carefully loosen the skin from the breast and thighs, making sure not to tear it. Evenly spread the herbed butter under the skin. Rub 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.
                                                                  • Coat a roasting rack with oil (any kind) and place it inside a roasting pan. Place capon, breast side up, on the rack. Pour chicken broth and water into the roasting pan. Roast 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.
                                                                  • Meanwhile, pour all drippings from the roasting pan into a heatproof measuring cup. When the drippings settle, skim off the fat (alternatively, you can use a fat separator) 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 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 remaining drippings and simmer until reduced by half, about 10 minutes. Remove from heat and whisk in remaining 1 tablespoon butter. Strain through a fine mesh strainer and discard the solids. Season with salt and freshly ground black pepper. Serve alongside the capon.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 7servings
                                                                    Steps:
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    tear
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    tie
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    twine

                                                                  The selected recipe will be saved to a new menu. Please enter a name for the new menu

                                                                  For more features, and a better overall experience,

                                                                  Please upgrade to Internet Explorer 10.

                                                                  Click here to download Internet Explorer 9.

                                                                  Thanks!