Roast Capon with Vegetable Chips

Roast Capon with Vegetable Chips

Roast Capon with Vegetable Chips

A delectable main course of roasted capon with caramelized potatoes, carrots, cauliflowers and artichokes

November 19, 2013

Cuisine

Season & Occasion

serves for

8

total time

2 HR 40 MIN

ingredients

Capon
1
Rosemary
2 sprigs
Sage
10 leaves
Garlic
2 cloves
salt
18 g, coarse
Peppercorn
5, black
Meat stock
480 ml
butter
120 g (in alternative, lard)
Potato
4
carrot
2
cauliflower
2
Artichoke
2

Preparation

You will need a large oven dish for this recipe. Heat a ventilated oven to 180°C.

Mince garlic, rosemary and sage with a few peppercorns and some coarse salt. Massage the capon inside and out and grease it with the lard.

Wash the vegetables, cut them into wedges and arrange them around the capon.

Roast in the oven, turning occasionally and adding broth; halfway through the cooking time, cover with a lid or aluminium foil. Try sticking a fork into the meat, and if it goes in easily, it is cooked.

Cook it under the grill for about ten minutes before taking it out of the oven so that it will be nice and crisp.

The vegetables will be ready earlier, after about 40 minutes; check them with a fork, and if they are done, remove them and keep them hot until serving time.

Wine pairing: Morellino di Scansano

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