Golden Oven-Roasted Capon
Serves: 6
Graciela O'Reilly
1 January 1970
Based on User reviews:
46
Spice
56
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Preheat oven to 450 degrees F
2
Remove the neck and giblets from the cavity and rinse the chicken under cold water, inside and out
3
Pat dry thoroughly with paper towels
4
Season the body and cavity of the chicken generously with salt and pepper
5
In a small bowl, mix together the butter, lemon juice and chopped herbs
6
Rub the herbed butter all over the chicken
7
Put the lemon halves, onion, garlic and whole herbs inside the bird
8
Tie the legs together with kitchen twine to help hold its shape
9
Place the chicken, breast side down, on a V-rack in a roasting pan
10
Cooking the chicken on a rack helps make its skin crisp and keeps it from sticking to the bottom of the pan
11
Pour water in the roasting pan to prevent the fat drippings from burning and smoking
12
Roast the chicken for about 20 minutes, then carefully turn the bird over breast side up
13
It is best to take the pan out of the oven, close the oven door to maintain the temperature, and rotate the chicken on the counter
14
Baste the chicken all over with the pan drippings
15
Turn the heat down to 375 degrees F and return the pan to the oven
16
Continue to roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees to 170 degrees F, count on this taking about 2 hours
17
Remove the chicken to a platter and let stand for 15 minutes so the juices settle back into the meat before carving
18
Meanwhile, pour the drippings from the roasting pan into a gravy separator or measuring cup to let the fat rise to the top
19
Skim and discard the fat then return the pan juices back in the roasting pan
20
Place the roasting pan on top of the stove over medium heat
21
Add the sherry and deglaze, scraping up the browned bits from the bottom of the pan
22
Season with salt and pepper, and serve with chicken