Roasted Capon with Fig-and-Prosciutto Stuffing

Name: Roasted Capon with Fig-and-Prosciutto Stuffing
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps Calvados or applejack; 2 large ribs large celery ribs, cut into 1/4-inch dice; 4 larges eggs; 1 teaspoons ground fennel seeds or fennel pollen; 237 milliliters plump dried figs such as Calimyrna, cut into 1/2-inch pieces; 79 milliliters all-purpose flour; 1 teaspoon kosher salt; 237 milliliters chicken stock or low-sodium broth; 1 liters chicken stock or low-sodium broth; 454 grams whole-grain bread, cut into 1-inch cubes (13 cups); 1 large onion, cut into 1/2-inch dice; 1 teaspoons freshly ground pepper; 113 grams thinly sliced prosciutto, cut into 1/2-inch-wide strips; 10 servings Salt and freshly ground pepper; 1 stick unsalted butter; 2 Tbsps unsalted butter, softened; 5 kilograms capon with neck

You can never have too many side dish recipes, so give Roasted Capon with Fig-and-Prosciutto Stuffing a try. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 345 calories, 14g of protein, and 20g of fat. This recipe serves 10. Thanksgiving will be even more special with this recipe. This recipe from Food and Wine requires chicken stock, capon, chicken stock, and salt and pepper. From preparation to the plate, this recipe takes about 4 hours.

Instructions

Preheat the oven to 35

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Oven

Spread the bread on 2 large baking sheets and bake for 10 minutes, until dry.

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Spread

Bread

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Baking Sheet

Oven

In a skillet, melt the butter.

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Butter

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Frying Pan

Add the onion and celery and cook over low heat until softened, 10 minutes. Stir in the ground fennel and prosciutto and cook for 1 minute.

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Ground Fennel

Prosciutto

Celery

Onion

Remove from the heat and let cool.

In a very large bowl, toss the bread with the prosciutto mixture and figs. In a bowl, beat the eggs, stock, salt and pepper; pour the mixture over the bread and stir to thoroughly combine the ingredients.

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Salt And Pepper

Prosciutto

Bread

Stock

Egg

Figs

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Bowl

Lower the oven temperature to 32

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Oven

Cut the tips off the wings and place in a large roasting pan with the neck.

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Chicken Wings

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Roasting Pan

Put the capon in the pan, breast side down and fill the neck cavity with stuffing. Pull the skin over the stuffing and secure with a skewer. Turn the capon breast side up and fill the cavity with stuffing. Wrap any leftover stuffing in foil. Rub the butter over the capon; season with salt and pepper.

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Salt And Pepper

Stuffing

Butter

Wrap

Dry Seasoning Rub

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Skewers

Aluminum Foil

Frying Pan

Roast the capon for 1 1/2 hours, rotating the pan once.

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Frying Pan

Transfer the neck and wing tips to a saucepan. Roast for about 1 hour longer, rotating the pan once. The bird is done when an instant-read thermometer inserted in the inner thigh registers 16

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Kitchen Thermometer

Sauce Pan

Frying Pan

Meanwhile, add the stock to the saucepan and bring to a boil.

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Stock

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Sauce Pan

Add a pinch of salt, cover and simmer over low heat for 45 minutes. Discard the neck and wing tips.

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Salt

Remove the capon from the oven. Raise the oven temperature to 400 and cook the stuffing in the foil packet for 20 minutes.

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Stuffing

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Aluminum Foil

Oven

With a large spoon, scoop the stuffing from both cavities into an ovenproof bowl; cover with foil and keep warm. Tilt the capon to release any juices into the roasting pan.

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Stuffing

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Roasting Pan

Bowl

Aluminum Foil

Transfer the capon to a carving board and let rest for up to 20 minutes.

Pour the pan juices into a glass measuring cup and skim off the fat. Spoon 3 tablespoons of the fat into the roasting pan; discard the remaining fat. Set the pan over 2 burners on moderate heat and stir in the flour. Gradually whisk in the stock and the Calvados until smooth. Bring to a boil, whisking, then simmer the gravy over low heat, whisking often, until no floury taste remains, about 8 minutes.

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Calvados