Golden Oven-Roasted Capon

Name: Golden Oven-Roasted Capon
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 4 kilograms whole capon chicken; 59 milliliters fresh chopped herbs, such as tarragon, thyme or savory; 4 garlic cloves, smashed; 8 servings Fresh whole herbs, such as tarragon leaves, thyme and savory sprigs; 2 lemons, cut in half, plus 2 tablespoons lemon juice; 1 onion, cut in half; 8 servings Salt and freshly ground black pepper, to taste; 59 milliliters sherry; 113 grams unsalted butter, softened; 473 milliliters water

Golden Oven-Roasted Capon requires roughly 3 hours and 10 minutes from start to finish. Watching your figure? This gluten free and primal recipe has 1136 calories, 87g of protein, and 83g of fat per serving. For $3.76 per serving, you get a main course that serves 8. A mixture of salt and pepper, herbs, herbs, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemons you could follow this main course with the Blackberry Lemon Chess Pie w/ Honey Jumbleberry Sauce. How I won the SF Food Wars – Pie or Die Competition as a dessert.

Instructions

Preheat oven to 450 degrees F.

Equipment you will use

Oven

Remove the neck and giblets from the cavity and rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper. In a small bowl, mix together the butter, lemon juice and chopped herbs. Rub the herbed butter all over the chicken.

Ingredients you will need

Salt And Pepper

Lemon Juice

Whole Chicken

Butter

Herbs

Water

Dry Seasoning Rub

Equipment you will use

Paper Towels

Bowl

Put the lemon halves, onion, garlic and whole herbs inside the bird. Tie the legs together with kitchen twine to help hold its shape.

Ingredients you will need

Garlic

Herbs

Lemon

Onion

Equipment you will use

Kitchen Twine

Place the chicken, breast side down, on a V-rack in a roasting pan. Cooking the chicken on a rack helps make its skin crisp and keeps it from sticking to the bottom of the pan.

Ingredients you will need

Whole Chicken

Equipment you will use

Roasting Pan

Pour water in the roasting pan to prevent the fat drippings from burning and smoking.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Roast the chicken for about 20 minutes, then carefully turn the bird over breast side up. It is best to take the pan out of the oven, close the oven door to maintain the temperature, and rotate the chicken on the counter. Baste the chicken all over with the pan drippings. Turn the heat down to 375 degrees F and return the pan to the oven. Continue to roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees to 170 degrees F, count on this taking about 2 hours.

Ingredients you will need

Whole Chicken

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Remove the chicken to a platter and let stand for 15 minutes so the juices settle back into the meat before carving.

Ingredients you will need

Meat

Meanwhile, pour the drippings from the roasting pan into a gravy separator or measuring cup to let the fat rise to the top. Skim and discard the fat then return the pan juices back in the roasting pan.

Ingredients you will need

Gravy