"The roast capon was delicious, the breads fresh, the wine sparkled on the tongue... It was a most satisfying meal."
--Mary Russell, BEEK

Roast Capon (with Polenta Stuffing)

Contributed by J. Newbury on Feb. 4, 1998

Source: http://food4.epicurious.com/HyperNews/get/archive_swap301-400/312/1.html by Ruth Smith

If you don't like polenta try a traditional bread stuffing with mushrooms, onions and fresh herbs - or - a rice stuffing.

My recipe recommends always roasting them stuffed because the result is 'wonderful, falling-off-the-bone meat'. Also, lay a double layer of cheesecloth (wrung out with oil) over the bird to act as a self baster (I've tried this with roast turkey and chicken and it does result in a perfect golden brown skin). Recommended accompaniments are vegetable side dishes.

Serves 5 to 6

2 tablespoons unsalted butter
2 pounds white mushrooms, sliced
2 medium onions, diced
Salt
1/2 cup yellow cornmeal
Freshly ground black pepper
1/4 teaspoon ground coriander
1/2 teaspoon dried thyme
8-9 pound capon
1/4 cup olive oil or chicken fat
1/4 cup all-purpose flour
2 cups chicken stock or low-sodium chicken broth
  1. Melt butter in large skillet, add mushrooms and half the onions and cook over medium heat, stirring occasionally, until onions are soft & all moisture from mushrooms has evaporated, about 15 minutes. Scrape into bowl and set aside.
  2. Pour 2 cups water in a medium pot, add 1/2 teaspoon salt, bring to boil over high heat. Pour in cornmeal in slow, steady stream, stirring constantly, and cook for 1 minute. Then reduce heat to low and cook, stirring constantly, for 15 minutes. Scrape polenta into bowl of mushrooms. Add 1/4 teaspoon pepper, coriander, thyme and mix well. Let cool to room temperature.
  3. Meanwhile, preheat oven to 450 degrees Fahrenheit. Remove giblets from cavity of capon, rinse bird, and pat dry. Moisten large sheet of cheesecloth with oil and set aside.
  4. Turn wings underneath capon. Stuff cavity as tightly as possible with cooled stuffing, tie legs together (on top). Sprinkle bird with salt and pepper, place in a roasting pan, roast for 15 minutes. Reduce the heat to 350. Fold cheesecloth in half and lay over bird. Roast for about 2 to 2-1/2 hours longer, about 15 minutes per pound, or until meat thermometer inserted into center of STUFFING reads 180 degrees F. Every 30 minutes, lift cheesecloth, baste bird with drippings in bottom of roasting pan, replace cheesecloth. Remember to wash your meat thermometer between tests to avoid the spread of bacteria.
  5. Transfer capon to platter. Drain off fat from roasting pan, reserving 1/4 cup. Return reserved fat to pan, place over low heat, and stir in the flour. Cook, stirring, for 1 minute. Add stock, and cook, scraping up any dark bits that have stuck to the bottom of the roasting pan, until gravy is reduced in volume by half. Remove from heat. Add salt and pepper to taste.
  6. Remove stuffing from capon and place stuffing in serving bowl. Place bird on a platter and pour gravy into a sauceboat.
  7. Enjoy.



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Last Modified: May 21, 1998