Imagine a dish that elevates your cooking from ordinary to extraordinary - a French-inspired roasted capon that promises to be the crown jewel of your dining experience. This herb-infused, golden-brown masterpiece combines the rich, succulent meat of capon with a luxurious apricot walnut stuffing that will make your guests swoon. Whether you're hosting an elegant dinner party or craving a gourmet weekend meal, this recipe is about to become your new culinary secret weapon.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 capon (about 5-6 lbs)
- 1 cup dried apricots, chopped
- 1 cup walnuts, chopped
- 2 cups bread cubes
- 1 onion, chopped
- 2 tablespoons fresh herbs (sage, thyme)
- Salt and pepper to taste
- Butter for greasing
Instructions
- Remove capon from refrigerator 1 hour before cooking to bring to room temperature. Preheat oven to 375°F (190°C).
- In a large skillet, sauté chopped onions in butter until translucent and soft. Add chopped dried apricots and walnuts, cooking for additional 3-4 minutes.
- In a mixing bowl, combine sautéed mixture with bread cubes, fresh herbs, salt, and pepper. Mix thoroughly to create stuffing.
- Gently rinse capon inside and out, then pat dry completely with paper towels. Season interior and exterior generously with salt and pepper.
- Carefully stuff capon's cavity with prepared apricot walnut stuffing, ensuring it's loosely packed to allow even cooking.
- Truss the capon by tying legs together with kitchen twine and tucking wing tips under the body to prevent burning.
- Grease a large roasting pan with butter. Place capon breast-side up in the pan, and rub additional butter over the skin.
- Roast in preheated oven for approximately 2 hours, or until internal temperature reaches 165°F (74°C) when thermometer is inserted into thickest part of thigh.
- Baste capon every 30 minutes with pan juices to ensure moist, golden-brown skin.
- Once cooked, remove from oven and let rest for 15-20 minutes before carving to allow juices to redistribute.
- Carve and serve with remaining stuffing, garnishing with fresh herbs if desired.
Tips
- • Always bring your capon to room temperature before roasting to ensure even cooking • Use a meat thermometer to guarantee precise doneness - 165°F is your target temperature • Basting every 30 minutes is crucial for maintaining moisture and achieving that irresistible golden-brown skin • Loosely pack the stuffing to allow heat circulation and prevent dense, undercooked areas • Let the capon rest after cooking to redistribute juices, ensuring each slice is incredibly tender • Choose fresh, high-quality herbs to maximize the flavor profile of your stuffing • If you can't find capon, a large roasting chicken makes an excellent substitute
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 45g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 150mg
