Roast Capon with Chile-Cilantro Rub and Roasted Carrots

Name: Roast Capon with Chile-Cilantro Rub and Roasted Carrots
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 907 grams carrots , halved lengthwise and cut into thirds crosswise; 6 servings Accompaniment: Red Chile Sauce (Chile Colorado); 118 milliliters finely chopped fresh cilantro; 4 larges garlic cloves, coarsely chopped; 1 Tbsp pure mild red chile powder such as ground ancho; 2 teaspoons ground cumin; 2 teaspoons kosher salt; 4 kilograms capon or roasting chicken; 3 Tbsps unsalted butter, softened; 118 milliliters water

Roast Capon with Chile-Cilantro Rub and Roasted Carrots is a gluten free and דל פחמימות, main course. This recipe covers 42% of your daily requirements of vitamins and minerals. One portion of this dish contains around 77g of protein, 75g of fat, and a total of 1068 calories. This recipe serves 6. A mixture of carrots, ground cumin, cilantro, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Rinse capon and snip away any excess fat from cavity using kitchen shears. Pat capon dry and season with salt inside and out.

Ingredients you will need

Salt

Let stand at room temperature 30 minutes.

Preheat oven to 375°F.

Equipment you will use

Oven

While capon is standing, mash garlic to a paste with salt using a mortar and pestle.

Ingredients you will need

Garlic

Salt

Equipment you will use

Mortar And Pestle

Add cilantro, chile powder, cumin, and butter and mash to a paste again.

Ingredients you will need

Chili Powder

Cilantro

Butter

Cumin

Arrange capon, breast side up, with neck toward you, and gently work your fingers between skin and flesh of breast, working your way down to thighs. Rub one third of butter mixture under skin of breast and thighs. Rub another third of butter mixture in cavity of bird, then tie legs together with kitchen string.

Ingredients you will need

Butter

Dry Seasoning Rub

Equipment you will use

Kitchen Twine

Put capon in a buttered roasting pan. Scatter carrots around bird and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Carrot

Equipment you will use

Roasting Pan

Pour water over carrots. Roast in middle of oven 45 minutes.

Ingredients you will need

Carrot

Water

Equipment you will use

Oven

Remove pan from oven and brush top and sides of bird with remaining butter mixture. Roast, basting capon and carrots with pan juices every 20 minutes (tent capon with foil if it gets too brown), until a thermometer inserted 2 inches into fleshy part of a thigh registers 170°F, about 2 hours more.

Ingredients you will need

Carrot

Butter

Equipment you will use

Kitchen Thermometer