ROAST CAPON WITH FIG-AND-PANCETTA STUFFING
Larger than a chicken but smaller than a turkey, a capon (which is a young male chicken) roasts up rich and tender, and is simply divine with the bold fig-pancetta stuffing in this recipe. You can find capons fresh or frozen at butcher shops and many supermarkets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 3h
Yield Serves 8
Number Of Ingredients 13
Steps:
- Let capon stand at room temperature 1 hour. Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add chopped onion, pancetta, and 1 teaspoon salt, and cook, stirring occasionally, until pancetta begins to render fat and onion is translucent, about 3 minutes. Add 1 cup broth and the figs to pan; bring to a boil. Remove from heat; let stand 10 minutes.
- Stir orange zest and juice, liqueur, and chopped sage into broth mixture. Tear bread into 1 1/2-inch pieces, and transfer to a large bowl. Pour broth mixture over bread, and stir until well combined. Fold in egg.
- Preheat oven to 425°F. Place orange wedges in a single layer in the center of a roasting pan; add onion wedges, sage sprig, and capon neck. Stir together 1 tablespoon salt and 1 teaspoon pepper, and season body cavity of capon with half the mixture. Loosely pack body and neck cavities with stuffing. Place capon on top of orange mixture in pan. Rub remaining 2 tablespoons butter all over capon, and season with remaining salt-pepper mixture.
- Roast capon 45 minutes. Reduce oven temperature to 350°, and roast, basting every 15 minutes, until a thermometer inserted into the thickest part of a thigh reads 165°, 55 to 65 minutes more, depending on size of capon. (If skin becomes deep golden brown before capon is fully cooked, loosely tent with foil.)
- Transfer capon to a platter, and tent with foil to keep warm. Let rest at least 15 minutes before carving. Meanwhile, shred neck meat, and set aside. Discard oranges, onions, and sage from roasting pan. Tilt pan, and remove excess fat with a spoon. Whisk together 1/4 cup broth and the flour.
- Place pan on 2 burners over medium-high heat. Add remaining 1 1/4 cups broth, scraping up browned bits with a wooden spoon. Bring to a boil, whisk in flour mixture and boil 1 minute. Pour gravy through a fine sieve into a bowl, stir neck meat into gravy, and serve alongside capon and stuffing. Stuffing (without egg) can be refrigerated, covered, up to 1 day. Bring to room temperature before folding in egg and filling capon.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Caleb Gichana
[email protected]I made this recipe for Christmas dinner and it was a huge success! The capon was so moist and flavorful, and the stuffing was amazing. I will definitely be making this again next year.
English Queen Tamanna
[email protected]This was my first time making capon and it turned out great! The recipe was easy to follow and the capon was delicious. I will definitely be making this again.
Enam Khan
[email protected]I've made this recipe several times and it's always a hit! The capon is always cooked perfectly and the stuffing is amazing. I highly recommend this recipe.
Ms Jolene
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion. The capon is delicious and the stuffing is amazing. I highly recommend this recipe.
MD BALLAL
[email protected]I made this recipe for Christmas dinner and it was a huge success! The capon was so moist and flavorful, and the stuffing was amazing. I will definitely be making this again next year.
Muzammil Balouch Buzdar
[email protected]This was my first time making capon and it turned out great! The recipe was easy to follow and the capon was delicious. I will definitely be making this again.
Edla Kapukire
[email protected]I've made this recipe several times and it's always a hit! The fig and pancetta stuffing is so unique and flavorful, and the capon is always cooked perfectly. I highly recommend this recipe.
Pushpa Kumara
[email protected]This recipe was a bit time-consuming, but it was worth it! The capon was delicious and the stuffing was amazing. I will definitely be making this again for special occasions.
SuperStr8edge
[email protected]I made this recipe for a dinner party last night and it was a huge hit! Everyone raved about the stuffing and the capon was so moist and flavorful. I will definitely be making this again.
tendo life
[email protected]This is the best capon recipe I've ever tried! The fig and pancetta stuffing is to die for, and the capon is cooked to perfection. I will definitely be making this again.