How do you cook a capon?
You receive guests at your home for a special occasion, so you have decided to prepare a tasty French dish to delight the taste buds of your guests. What if you prepare a capon on the barbecue for the occasion? The most gourmet will not be able to resist its tender and mellow flesh.
To help you, discover in this article how to cook a capon easily and what are the ingredients to make it tastier.
How to cook a capon?
The simplest way is to prepare a capon roasted on the barbecue. To start, remember to take your capon out of your refrigerator a few hours before preparation, about 2 hours beforehand so that the meat is at the right temperature.
To add more flavour, add slices of garlic, fresh herbs under the skin and lemongrass to flavour the meat. Finally, brush it with melted butter before cooking. If you wish to have a softer and softer meat, leave your capon in water for 10 to 12 hours if you went shopping the day before.
If you bought the capon yourself, the seller has probably offered to keep the head or cut it off. The best is to keep the neck by putting it under the poultry while cooking, one of your guests may be crazy about it. Similarly for the legs, it would be a shame to throw them away. When cutting off the legs and neck, be careful with your fingers. To tie the legs, you will need a kitchen string or a large needle if the capon is stuffed.
Before cooking it on a French barbecue, sprinkle it with white wine and water for added flavour. For cooking in the oven, you should count about 1 hour per kg of meat. To check the cooking, prick its thighs, normally the juice should be white and translucent.
Some recipes for Christmas capon
As tradition dictates, at Christmas, the whole family is in the kitchen to prepare the famous Christmas Capon. Here are some recipe ideas to help you:
- Capon with morel mushrooms and yellow wine
- Stuffed capon with morello cherry orange sauce
- Capon with dried apricots and chestnuts
- Stuffed and roasted chicken with forest sauce
- Norman capon with cider and apples
- Easy capon stuffed with dried fruit
The sauce for a real barbecue capon
For a traditional French barbecue capon, here is the secret of the sauce:
- 7 cl of dry white wine
- Pepper from the mill
- Capon cooking juice
- 1 teaspoon cornstarch
- 7 cl chicken stock