Dubrovnik Renaissance Time Roasted Capon
photo by nitko
- Ready In:
- 2hrs 20mins
- Ingredients:
- 13
- Yields:
-
6 portions
- Serves:
- 6
ingredients
- 4.41 lb capons
- 0.02 lb lard
- 0.03 lb salt
- 0.03 lb black peppercorns (roughly grounded)
- 0.03 lb capers
- 1 (0.01 g) cinnamon sticks
- 0.01 lb fresh rosemary
- 0.03 lb sausage (homemade smoked sausage for cooking)
- 0.03 lb pancetta (smoked, one schnitzel of pancetta)
- 1 (0.02 g) oranges
- 1 cup orange juice (natural from fresh orange)
- 3 tablespoons honey (best ( sage honey)
- 0.09 lb sausage (homemade sausage for BBQ)
directions
- Season capon with salt and pepper. Put smoked sausage for cooking inside the capon. Also put pancetta schnitzel, rosemary and cinnamon stick inside.
- Wash orange and pierce on several spots with fork. Close the capon back hole with the orange.
- Grease the baking pot with lard and put capon to bake on 200°C for about 110 minutes (1kg=1 hour, usually).
- Before end remove the capon from the oven, pour orange juice over capon and spread honey over to cover skin.
- Place BBQ sausages around capon and put back into oven and bake for 15 to 20 minutes (to finish the sausages). Serve.
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RECIPE SUBMITTED BY
nitko
Croatia