Roast Capon With Chili-Cilantro Rub and Roasted Carrots

Recipe by Oolala
READY IN: 3hrs 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse capon and snip away any excess fat from cavity using kitchen shears.
  • Pat capon dry and season with salt inside and out.
  • Let stand at room temperature for 30 minutes.
  • Preheat oven to 375 degrees F.
  • While capon is standing, mash garlic to a paste using a mortar and pestle.
  • Add cilantro, chile powder, cumin, and butter and mash to a paste again.
  • Arrange capon, breast side up, with neck toward you, and gently work your fingers between skin and flesh of the breast, working your way down to thighs.
  • Rub 1/3 of the butter mixture under skin of breast and thighs and rub another 1/3 into the cavity of the bird, then tie the legs together with kitchen string.
  • Put capon in a buttered roasting pan.
  • Scatter carrots around bird and season with salt and pepper.
  • Pour water over the carrots.
  • Roast in middle of the oven 45 minutes.
  • Remove pan from the oven and brush top and sides of the bird with the remaining 1/3 of the butter mixture.
  • Continue to roast basting capon and carrots with pan juices every 20 minutes (tent capon with foil if it gets too brown), until a thermometer inserted 2" into fleshy part of a thigh registers 170 degrees, about 2 hours more.
  • Transfer carrots with some of the pan juices to a heated serving dish and keep warm, covered.
  • Let capon stand 20 minutes before carving.
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