SHAKESPEARE'S ROMEO & JULIET CAPON CAPULET

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Shakespeare's Romeo & Juliet Capon Capulet image

I LOVE vintage cookbooks and old community cookbooks. And I picked up ( second hand of course) a great cookbook called " Cooking with Shakespeare" This cookbook is dedicated "To all Shakespeare lovers...and especially to those actors, directors and producers of extraordinary talent and dedication who perpetuate his genius throughout the world.." I have not tried this recipe but it looks so interesting. In this great cookbook, here are recipes ( and quotes, drawings" for each play.

Provided by petlover

Categories     Poultry

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 880.9, Fat 62.6, SaturatedFat 19.2, Cholesterol 264.9, Sodium 194.5, Carbohydrate 2.7, Fiber 0.1, Sugar 0.6, Protein 64.2

DAVID PUSKAR
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This recipe was a complete disaster. The chicken was dry and overcooked, and the sauce was bland.


Foyez Ahmed
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I followed the recipe exactly, but my chicken didn't turn out as tender as I would have liked.


Thammy Zuma
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This recipe was a bit too complicated for me. I think I'll stick to simpler dishes in the future.


Ch Danish
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Overall, this was a good recipe. I would make it again, but I would make a few changes.


empress fun page
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I would recommend using a different type of wine in the sauce. The one I used was a bit too sweet for my taste.


Taniya Jacobs
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This dish was a bit too salty for my taste, but it was still very good.


Joe Ralph
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This recipe is a keeper! I'll definitely be making it again.


izzybobo250
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I've never made Capon Capulet before, but this recipe made it easy. The chicken was cooked perfectly and the sauce was delicious.


Arbin Pandit
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This is a great recipe for a special occasion dinner. It's sure to impress your guests.


Ansu Konneh
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I'm not a huge fan of chicken, but I really enjoyed this recipe. The sauce is what really makes the dish.


Jin
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This recipe is a bit time-consuming, but it's worth the effort. The chicken is fall-off-the-bone tender and the sauce is divine.


Mohaned Khaled
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I've made this recipe several times and it's always a success. The chicken is always moist and tender, and the sauce is rich and flavorful.


Ruth Koroma
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This is my go-to recipe for a special occasion dinner. It's always a hit with my guests.


Santosh gaming
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I love this recipe! It's so easy to make and always turns out great.


Alfredo Jimenez
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Delicious!


Abigail Annang
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This recipe was easy to follow and the results were amazing! The chicken was so moist and flavorful, and the sauce was perfect. I will definitely be making this again.


Namukose Erinah
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The chicken was a bit dry, but the sauce was delicious. I would recommend using a different cut of chicken, or cooking it for a shorter amount of time.


Mathapelo Yende
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This dish was a bit too rich for my taste, but it was still very good. The chicken was cooked perfectly, and the sauce was very flavorful. I would recommend this recipe to anyone who loves rich, flavorful dishes.


Rehan Hamza
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I was a bit skeptical about this recipe at first, but I'm so glad I gave it a try. The chicken turned out perfectly, and the sauce was amazing. I served it with roasted vegetables, and it was a hit with my family.


Erin Wold
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This is the best Capon Capulet recipe I've ever tried. The chicken was so tender and juicy, and the sauce was rich and flavorful. I will definitely be making this again!