A recipe rich in flavor, a second course to prepare especially for Christmas lunch, is Roast Capon.
The roast capon with citrus is today’s recipe.
Capon is exceptional cooked in broth, delicious roasted, and even boiled.
Roast Capon can be accompanied by roasted potatoes, grilled vegetables, or a salad.
If you’re interested, also check out: Easy and quick Christmas Menu recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, All Seasons
Ingredients
- 1 capon
- 1 carrot
- 1 celery
- 1 garlic
- 2 sprigs rosemary
- to taste extra virgin olive oil
- 3 tbsp butter
- 1 leaf sage
- 1 cup cup dry white wine
- to taste salt
- to taste pepper
- 1 orange
- 2 juniper berries
- 1 onion
- 1 lemon
Tools
- 1 Baking Pan lagostina
Preparation
First, remove any feather residues by scorching the capon’s skin surface;
Wash the capon and dry it with paper towels;
Insert the bay leaf, rosemary, lemon slices, salt, and pepper inside the capon;
Use kitchen twine to tie the capon starting from the tail, wrapping the legs and wings;
Place the capon in a baking dish with a drizzle of oil, wine, and orange juice;
Brush the capon’s skin with butter, salt, and pepper;
Add garlic, celery, carrot, an onion studded with juniper berries, and rosemary;
In a preheated oven at 356°F for about two hours:
Baste occasionally with the cooking juices.
The capon can be stored in the refrigerator or freezer. In the first case, it should be consumed within a couple of days; in the second case, it can be stored for 6/7 months.
