Roast Capon with Lemon and Thyme

Name: Roast Capon with Lemon and Thyme
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 1 sprig Garnish: fresh flat-leaf parsley and thyme; 1 teaspoon chopped fresh thyme; 1 Tbsp finely grated fresh lemon zest; 4 whole lemons, quartered lengthwise; 2 teaspoons red-currant jelly; 4 kilograms capon or roasting chicken; 2 teaspoons salt; 6 Tbsps 3/4 stick unsalted butter, softened; 237 milliliters water

Need a gluten free and fodmap friendly main course? Roast Capon with Lemon and Thyme could be an awesome recipe to try. This recipe serves 8. One serving contains 802 calories, 57g of protein, and 60g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up water, salt, red-currant jelly, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Preheat oven to 375°F.

Equipment you will use

Oven

Rinse capon inside and out and discard any excess fat from cavity. Pat capon dry and season cavity with salt and pepper. Put in a large roasting pan and let stand at room temperature 20 minutes.

Ingredients you will need

Salt And Pepper

Equipment you will use

Roasting Pan

While capon is standing, stir together butter, zest, thyme, salt, and pepper in a small bowl.

Ingredients you will need

Butter

Pepper

Thyme

Salt

Equipment you will use

Bowl

Turn capon so neck cavity is nearest you. To loosen breast skin, lift neck flap and work your fingers gently between skin and flesh, being careful not to tear skin. Slide your fingers down breast and along both sides all the way to thighs. Put half of butter mixture evenly under skin of each breast, then rub outside of capon to distribute evenly.

Ingredients you will need

Butter

Dry Seasoning Rub

Place 6 lemon wedges in cavity of bird and tie legs together with string.

Ingredients you will need

Lemon Wedge

Roast capon in middle of oven, basting with pan juices every 30 minutes, 1 1/2 hours. Skim most of fat from pan, then add remaining 10 lemon wedges to pan, tossing with pan juices. Continue roasting capon, basting every 15 minutes, until thermometer inserted 2 inches into fleshy part of a thigh (do not touch bone) registers 170°F, about 45 minutes more.

Ingredients you will need

Lemon Wedge

Bone

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Tilt capon in pan to pour out juices in cavity, then transfer capon and lemon wedges to a carving platter and let stand 20 to 30 minutes before carving. Do not clean pan.

Ingredients you will need

Lemon Wedge

Equipment you will use

Frying Pan

Skim fat from pan juices and straddle roasting pan across 2 burners.

Equipment you will use

Roasting Pan

Add water and jelly and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Continue to boil, stirring occasionally, until reduced to about 1 cup, about 5 minutes. Season sauce with salt and pepper, then pour through a fine-mesh sieve into a bowl.

Ingredients you will need

Salt And Pepper

Jelly