Recipe: Simple Roast Capon

In my book "Everyone Eats well in Belgium" by Ruth Van Waerebeek, she states that the capon is an excellent roasting bird, having a thick layer of fat directly under the skin which bastes the meat. Her recipe, however, is for Braised Capon pieces. For the holiday, perhaps you were looking to cook a whole bird?...

Barbara Kafka, in her "Roasting" book, says that the capon follows the same basic timing for chicken. The key to doing her recipes well(and they are scrumptious) is to have your bird at room temp, as I have discovered with chickens and turkeys. Also beware, your smoke alarm may go off! :) Turn on a fan and open a window if possible, and a clean oven helps. Here is her recipe:

Simple Roast Capon
Serves 4-5

6 1/2 pound capon, wing tips removed
Kosher salt to taste
Freshly ground black pepper to taste
1 cup chicken stock, wine, fruit juice or water

Place rack in center of oven. Heat oven to 500 degrees F.
Remove fat pockets from tail and crop ends of capon. Place breast side up in a roasting pan. Season cavity with salt and pepper. Put in oven legs first and roast for 60 minutes, or until juices run clear. After the first 10 min, move capon with a wooden spatula to keep from sticking.
Remove to platter, tilting bird over roasting pan so all juices run out. Pour or spoon off excess fat and place pan on stove. Add stock or other liquid and bring to a boil, scraping vigorously. Let reduce by half. Serve with capon.
**Note: When I make chicken, I use the variation adding a lemon(just cut one in half and throw it in there!), a bunch of fresh sage leaves, some unpeeled garlic cloves and 1/2 stick butter to cavity. Use some champagne as the deglazing liquid for a more festive sauce.

Ms. Kafka suggests roasting 2 birds in one pan to increase the # servings instead of using one larger bird. Cooking time will remain the same.