Spiced Capon With Pomegranate Glaze
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
43
Sourness
45
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tsps
Ground Cumin2 tsps
Ground Coriander2 tsps
Ground Cinnamon2 tsps
Fennel Seed (ground)2 tsps
Paprika1 cup
Pomegranate Molasses2 tsps
Dijon Mustard3 cups
Chicken Broth (low-sodium)1 large
Onion (roughly chopped)Directions:
1
Combine the olive oil, cumin, coriander, cinnamon, ground fennel and paprika in a small bowl
2
Pat the capon dry with paper towels and place on a baking sheet
3
Rub the spiced oil all over the skin and inside the cavity
4
Season inside and out with salt and pepper
5
Stuff the garlic and lemons inside the cavity
6
Cover with plastic wrap and refrigerate overnight
7
Remove the capon from the refrigerator and uncover about 30 minutes before roasting
8
Whisk the pomegranate molasses and mustard in a small bowl; set aside
9
Position a rack in the lower third of the oven and preheat to 450 degrees F
10
Set a rack in a large roasting pan and brush with olive oil; add the chicken broth and onion to the pan
11
Put the capon on the rack breast-side down
12
Roast until the skin starts to brown and crisp, about 30 minutes
13
Remove the capon from the oven and reduce the oven temperature to 375 degrees F
14
Insert a wooden spoon into the cavity of the capon and carefully turn it breast-side up
15
Baste with the pan drippings
16
Continue roasting, basting every 30 minutes, until the skin is browned and a thermometer inserted into the thigh registers 165 degrees F, about 1 1/2 hours to 1 hour 45 minutes
17
Brush with half of the pomegranate glaze during the last 15 minutes of roasting
18
Transfer the capon to a cutting board and brush with the remaining pomegranate glaze
19
Let rest 20 minutes before carving
20
Strain the pan juices into a fat separator
21
Pour the liquid into a gravy boat or small bowl, leaving any fat in the cup
22
(Alternatively, strain the pan juices into a glass measuring cup and skim off the fat with a spoon
23
) Carve the capon and serve with the pan juices
24
Photograph by Ryan Liebe