Recipe by Manami
These recipes are from "Barefoot Contessa At Home", everyday recipes that you'll make over and over again. Wouldn't you love to whip up a fabulous dinner party, and spend only five minutes in the kitchen after your friends or guests arrive? Ina Garten is showing us how to do it in this new cookbook. A capon is a rooster that's been altered to become a hen; a wonderful alternative for the Holidays or for a lovely simple dinner party. The fresh & salted capon will keep up to two days in the refrigerator.
- 1 (8 -10 lb) fresh capons
- kosher salt, to taste
- fresh ground black pepper, to taste
- 2 lemons, quartered
- 12 sprigs fresh thyme
- 4 tablespoons unsalted butter or 4 tablespoons unsalted margarine, melted
- 2 yellow onions, sliced
- 2 lbs carrots, cut diagonally into 2-inch chunks
Directions See How It's Made
- Sprinkle the bird liberally with salt, wrap it well and refrigerate until you are ready to roast it.
- Preheat oven 425ºF.
- Place the capon, breast side up, in a large (13"x16"x3") roasting pan and pat the outside dry with paper towels.
- Sprinkle the cavity generously with salt and pepper.
- Tie the legs together with kitchen string and tie the wings close to the body of the capon.
- Brush the capon with half the melted butter or margarine, sprinkle with 1 tablespoon salt and 1 teaspoon pepper.
- Place the onions and carrots in a large bowl.
- Add the rest of the melted butter or margarine to the carrots and onions in the bowl, plus 1 tablespoon of salt, and 1 teaspoon pepper; toss well.
- Place the onions and carrots around the capon; use lemon juice on capon and place rosemary sprigs and quarterd lemons around the bird.
- Place the capon into the oven legs first (the back of the oven tends to be hotter than the front)and roast for 1-1/2, until the juices run clear when you cut between the leg and thigh.
- Remove the capon from the oven and cover the pan with aluminum foil.(If the vegetables aren't browned, transfer the capon to a platter and cover with aluminum foil).
- Return the vegetables to the oven to cook while the meat rests.
- Allow the capon to rest for 20 minutes, then carve it and serve warm with the vegetables.
- Skim the fat off the pan juices and pour over the carved capon and vegetables.
- For the whole dinner, serve; buttermilk mashed potatoes, green beans with shallots, orange-honey glazed carrots,and pumpkin mousse parfait. This is how the Barefoot Contessa served this meal.