Shakespeare's Romeo & Juliet Capon Capulet

Recipe by petlover
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 6 -7
    lbs capons, trussed
  • 7
    sprigs rosemary
  • 1
    large stalk celery, cut in half1/2 medium onion
  • 2 12
    tablespoons butter, plus 1 tb
  • 1 12
    tablespoons corn oil
  • 0.5
    (750 ml) bottle champagne (drink to rest!)
  • 3
    shallots, thinly sliced
  • salt and pepper
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DIRECTIONS

  • 1. Force your finger under the breast skin and push one rosemary twig under the skin on each side of the breast.
  • 2. Force 1 or 2 sprigs under the skin in the back of the capon.
  • 3. Place 2-3 sprigs of rosemary, celery halves, amd 1/2 the onion into the cavity.
  • 4.Melt 1 1/2 Tb of butter in a stovetop casserole or dutch oven.
  • 5.Add the 1 1/2 Tb of corn oil and heat the casserole on the stove over medium.
  • 6. Place the capon in the casserole and brown on all sides for 25 minutes without letting the corn oil/butter burn ( use medium heat).
  • 7.Add 6 Tb of Champagne and cook gently, uncovered, on the stove for 1 1/2 hours.
  • 8.Remove Capon from casserole and keep it warm.
  • 9.After the cooking liquid cools down, skim off the surface fat.
  • 10. Melt 1Tb butter in a saucepan then add the shallots and cook until soft.
  • 11.Pour in the remaining Champagne and bring the mixture to a boil then add the reserved skimmed cooking liquid. Season to taste with salt and pepper.
  • 12. Carve Capon, place on a hot serving platter, then coat capon with a small amount of sauce. Pour rest of sauce in a sauceboat for serving.
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