Dubrovnik Renaissance Time Roasted Capon

READY IN: 2hrs 20mins
SERVES: 6
YIELD: 6 portions
UNITS: US

INGREDIENTS

Nutrition
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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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