Roast Capon

Roast capon is a traditional dish often found on Italian festive tables, especially during the Christmas period. Here’s how it’s prepared.

Ingredients

• 1 whole capon of about 2-3 kg
• A few bay leaves
• Rosemary to taste
• Sage to taste
• 2-3 cloves of garlic
• Salt and pepper to taste
• Extra virgin olive oil
• 1 lemon
• White wine, about 200 ml
• Butter, about 50 g

Preparation

1. Prepare the capon by cleaning it well and drying it inside and out. Rub the skin with the lemon cut in half, in order to flavor it and make it crispier during cooking.
2. Take the bay leaf, rosemary, sage, and garlic and create an aromatic chop (you can also leave the herbs whole if you prefer a less intense flavor).
3. Stuff the capon with the chopped aromatic herbs and garlic and tie the legs of the capon with kitchen twine to maintain the shape during cooking.
4. Rub the skin of the capon with salt and pepper, and spread the softened butter evenly on the surface.
5. Heat some oil in a roasting tray large enough to contain the capon and brown the capon on all sides until golden.
6. Pre-heat the oven to 180 °C.
7. After browning the capon, deglaze with white wine and let the alcohol evaporate for a few minutes.
8. Transfer the tray to the oven and cook the capon for about 2 hours, or until the internal temperature reaches 75 °C. During cooking, occasionally baste the capon with its cooking juices.
9. Once cooked, let the capon rest for 15-20 minutes before slicing so that the juices redistribute and the meat remains succulent.

Curiosities

It is important not to skip the resting phase after cooking because it allows the proteins in the meat to relax and the juices to stabilize, resulting in a more tender and juicy meat.

Roast capon can be served with a variety of side dishes, such as baked potatoes, roasted vegetables, or even a fresh seasonal salad. Enjoy your meal!