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| Roast Capon w. Lemon, Garlic & Thyme |
Capons are roosters that have been neutered around 2 weeks of age. Their
temperament is more docile and they are more interested in eating than fighting.
Capons can be found at some supermarkets, specialty markets and butcher shops.
Ingredients
1 capon, about 9 lbs.
coarse salt
freshly ground black pepper
2 bunches fresh thyme
4 lemons
2 tablespoons unsalted butter
2 heads garlic
Method
Heat oven to 425°
Salt and pepper cavity and skin of capon. Reserve 6 sprigs of thyme for garnish.
Place remaining thyme and two of the lemons in the cavity. Truss capon with legs
tight to body and wings tucked under body. Rub butter all over surfaces of capon.
Place capon in roasting pan with remaining lemons and garlic heads. Place pan on
lower rack of over. Roast until capon begins to brown, about 15 minutes. Reduce
heat to 325°. Roast capon, basting with pan drippings every 15 minutes and
adding water as necessary to keep pan from burning, 45 minutes.
Remove garlic heads from pan. Squeeze cloves from skins when cool enough to
handle; reserve. Roast capon until instant read thermometer inserted into the
thickest part of the thigh reads 175° and juices run clear, about 30 minutes more.
Remove from oven.
Deeply prick two lemons with fork; crush into roasting pan to deglaze, scraping up
pan drippings. Pour drippings through a strainer into a glass measuring cup or fat
separator; skim off fat. Transfer juices to saucepan; heat to simmer. Add salt and
pepper to taste; add reserved roasted garlic to warm. Carve capon, divide
portions onto warmed dinner plates. Spoon any accumulated juice into sauce, stir.
Spoon sauce over capon, garnish with thyme sprigs.
temperament is more docile and they are more interested in eating than fighting.
Capons can be found at some supermarkets, specialty markets and butcher shops.
Ingredients
1 capon, about 9 lbs.
coarse salt
freshly ground black pepper
2 bunches fresh thyme
4 lemons
2 tablespoons unsalted butter
2 heads garlic
Method
Heat oven to 425°
Salt and pepper cavity and skin of capon. Reserve 6 sprigs of thyme for garnish.
Place remaining thyme and two of the lemons in the cavity. Truss capon with legs
tight to body and wings tucked under body. Rub butter all over surfaces of capon.
Place capon in roasting pan with remaining lemons and garlic heads. Place pan on
lower rack of over. Roast until capon begins to brown, about 15 minutes. Reduce
heat to 325°. Roast capon, basting with pan drippings every 15 minutes and
adding water as necessary to keep pan from burning, 45 minutes.
Remove garlic heads from pan. Squeeze cloves from skins when cool enough to
handle; reserve. Roast capon until instant read thermometer inserted into the
thickest part of the thigh reads 175° and juices run clear, about 30 minutes more.
Remove from oven.
Deeply prick two lemons with fork; crush into roasting pan to deglaze, scraping up
pan drippings. Pour drippings through a strainer into a glass measuring cup or fat
separator; skim off fat. Transfer juices to saucepan; heat to simmer. Add salt and
pepper to taste; add reserved roasted garlic to warm. Carve capon, divide
portions onto warmed dinner plates. Spoon any accumulated juice into sauce, stir.
Spoon sauce over capon, garnish with thyme sprigs.
