Shakespeare's Romeo & Juliet Capon Capulet
- Ready In:
- 2hrs 25mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
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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Reviews
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This is absolutely a lovely dish. Such an easy dish to put together, and you get a big bang for your buck. I reduced the champagne a bit, but other then that, followed exactly to a tee. Served with a side of Recipe #456550 (polenta) and totally made a gracious, and fantastic meal. I used a cornish hen in place of a capon. Made for ZWT7
Tweaks
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This is absolutely a lovely dish. Such an easy dish to put together, and you get a big bang for your buck. I reduced the champagne a bit, but other then that, followed exactly to a tee. Served with a side of Recipe #456550 (polenta) and totally made a gracious, and fantastic meal. I used a cornish hen in place of a capon. Made for ZWT7
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Hello fellow cooks-I am on OBGYN doctor and I am new to this website.
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