A roast capon is a succulent and tender bird with crispy golden skin perfect for serving as the centerpiece for any special occasion! The meat is slightly sweeter than a regular chicken, with a delicate, velvety texture that melts in your mouth! This recipe is surprisingly easy to prepare, and with just a few simple ingredients, you'll have a delicious and impressive dish that everyone will love!
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Instructions
Preheat your oven to 350°F (175°C). Rinse the capon under cold running water and pat it dry with paper towels, then season it inside and out with salt and pepper.
Stuff the capon cavity with thyme, rosemary, lemon quarters, and garlic.
Place the capon on a roasting rack in a roasting pan with the breast side up.
Rub the softened butter over the capon, covering the entire bird. Pour the chicken broth into the bottom of the roasting pan.
Roast the capon in the preheated oven at 350°F (175°C) for approximately 2-3 hours, or 20 minutes per pound. Check the internal temperature of the thigh meat at the thickest point to ensure it reaches 165°F (74°C).
When the capon is done, remove it from the oven and let it rest for 10-15 minutes before carving.
Serve the capon with your favorite side dishes.
Notes
Feel free to use the broth and pan drippings to make gravy to serve on top. For two different gravy methods, check out my article on how to make gravy with cornstarch!
It is important to use a meat thermometer to check the internal temperature of the capon. This will ensure that the bird is cooked through and safe to eat.
For a tidy appearance, you can opt to tie the legs together with kitchen twine.
To keep the meat moist, baste the capon every 30 minutes with the juices from the bottom of the roasting pan if desired. *Note that opening the oven door to baste any roasting meat can reduce the oven temperature and increase cooking time.
To ensure that the skin is crispy, you can start the capon at a higher temperature (around 425°F/218°C) for the first 20-30 minutes of cooking, then lower the temperature to 350°F (175°C) for the remainder of the cooking time.
Letting the capon rest for a few minutes after it comes out of the oven will help the juices redistribute throughout the meat, resulting in a juicier and more flavorful bird.
To store: Refrigerate your cooked capon leftovers within 2 hours after roasting. Store it in an airtight container or a sealable plastic Ziploc bag for up to 3-4 days in the fridge.
To freeze: Wrap your capon leftovers with foil then place it in a heavy-duty freezer bag. Write the date on the bag and enjoy it within 4 months. Thaw in the fridge overnight before reheating.
To reheat: Place your leftovers in a baking dish with some chicken broth or water and reheat in your oven at 350°F (175°C) until it is heated to your liking.