Baked Capon with Pearl Onions
- Ready In:
- 6hrs
- Ingredients:
- 19
- Serves:
-
6
ingredients
-
Brine
- 7570.0 ml cold water
- 236.59 ml kosher salt
- 177.44 ml sugar
- 14.79 ml peppercorn
- 1 capon, about 6 to 8 pounds (mine was 4 1/2 lbs)
- 340.19 g potato, peeled and diced
- white vinegar
- 29.58 ml butter
- 1 bay leaf
- juniper berries (I omitted)
- paprika (I used about 2 1/2 T)
- cinnamon (I used 1/2 tsp & will a little less next time)
- 226.79 g chestnuts, boiled and peeled (I also broke mine apart coarsely)
- 1 golden delicious apple, chopped
- 44.37 ml breadcrumbs (I used gluten-free bread)
- salt & freshly ground black pepper
- extra virgin olive oil
- 907.18 g white pearl onions, peeled
- 236.59 ml dry red wine
directions
- Brine bird: Pour the cold water into a 5-gallon stock pot.
- Dissolve the salt and sugar in a little bit of warm water, and add it to the cold water.
- Add the peppercorns.
- Place the bird breast-side down in the stock pot and cover.
- Store in the refrigerator and turn the bird once during brining.
- (I didn't turn it, but I did put a plate on top of the bird to completely submerge it in the brine.) Brine for 6 to 10 hours (I brined 22 hours, which was fine because this brine has less salt than some others).
- Take it out of the brine, rinse and pat dry, then put it back in the refrigerator, uncovered, for 6 hours.
- (From what I've read, this step will cause the water to move away from the skin, resulting in crisper skin.) Boil potatoes in a pot of salted water flavored with a splash of vinegar until al dente.
- In a skillet over medium-high heat, melt butter, and add bay leaf, juniper berries, paprika, cinnamon, chestnuts and apple.
- Add potatoes; fry until golden.
- Sprinkle with bread crumbs, season with salt and pepper, and let cool.
- Preheat the oven to 400°F.
- Fill capon with the potato stuffing.
- Truss the legs, and tuck the wing tips under the body so that they don't burn during cooking.
- Rub the capon with the oil and season with salt and pepper.
- Roast until skin begins to brown (about 30 minutes).
- Add onions and the wine, and cook for about 3 hours, or until a meat thermometer stuck into the thickest part of the inner thigh registers 175°F to 180°F.
- (My 4 1/2 lb bird cooked in 2 hours total cook time.) Let the bird rest for 30 minutes before carving.
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RECIPE SUBMITTED BY
GinnyP
Seattle, Washington