📝 About This Recipe
A capon is the crown jewel of poultry, prized for its remarkable tenderness and rich, buttery fat content that surpasses a standard roasting chicken. This recipe elevates the bird with a sophisticated stuffing of earthy chestnuts, savory sausage, and fresh herbs, all roasted to a shimmering golden brown. Perfect for festive gatherings, this dish offers a succulent, melt-in-your-mouth experience that honors traditional European roasting techniques.
🥗 Ingredients
The Bird
- 1 piece Capon (approx. 8-10 lbs, giblets removed and patted dry)
- 1/2 cup Unsalted Butter (softened to room temperature)
- 2 tablespoons Kosher Salt
- 1 tablespoon Black Pepper (freshly cracked)
Chestnut and Sausage Stuffing
- 6 cups Sourdough Bread (cubed and dried overnight)
- 1/2 lb Pork Sausage (mild Italian or breakfast style, casing removed)
- 1 cup Roasted Chestnuts (peeled and roughly chopped)
- 1 large Yellow Onion (finely diced)
- 2 stalks Celery (finely diced)
- 2 tablespoons Fresh Sage (minced)
- 1 tablespoon Fresh Thyme (leaves only)
- 1.5 cups Chicken Stock (low sodium, warmed)
The Roasting Bed
- 3 pieces Carrots (cut into thick chunks)
- 1 head Garlic (halved crosswise)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Remove the capon from the refrigerator at least 45 minutes before cooking to take the chill off, ensuring an even roast.
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2
Prepare the stuffing: In a large skillet over medium heat, brown the sausage, breaking it into small crumbles. Remove with a slotted spoon and set aside.
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3
In the same skillet with the sausage fat, sauté the onion and celery until translucent and soft, about 8 minutes. Stir in the sage and thyme for the last minute.
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4
In a large mixing bowl, combine the dried sourdough cubes, cooked sausage, sautéed aromatics, and chopped chestnuts. Gradually pour in the chicken stock, tossing gently until the bread is moist but not soggy.
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5
Prepare the bird: Pat the capon extremely dry inside and out with paper towels. Season the interior cavity generously with salt and pepper.
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6
Loosely fill the cavity with the stuffing. Do not pack it too tightly, as stuffing expands. Any extra stuffing can be baked separately in a buttered dish.
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7
Tie the legs together with kitchen twine and tuck the wing tips under the body. This ensures a compact shape for even cooking.
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8
Rub the softened butter all over the skin of the capon, then season the exterior liberally with more salt and pepper.
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9
Place the carrots, garlic, and white wine in the bottom of a heavy roasting pan. Set a roasting rack on top and place the capon on the rack, breast-side up.
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10
Slide the pan into the oven and roast at 425°F for 20 minutes to sear the skin. Then, lower the oven temperature to 350°F (175°C).
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11
Continue roasting for approximately 15-18 minutes per pound. Baste the bird with the pan juices every 30 minutes to achieve a deep mahogany glaze.
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12
The capon is done when an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reaches 165°F (74°C) and the stuffing also reaches 165°F.
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13
Carefully transfer the capon to a carving board. Tent loosely with foil and let it rest for at least 20-30 minutes. This is crucial for the juices to redistribute.
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14
Carve the bird by removing the legs and wings first, then slicing the breast meat. Scoop the stuffing into a serving bowl and serve alongside the meat.
💡 Chef's Tips
Always use a meat thermometer; capons are larger than chickens and timing can vary based on the stuffing density. If the skin is browning too quickly, tent the breast area with a small piece of foil mid-way through roasting. For the crispiest skin, salt the bird the night before and leave it uncovered in the fridge to air-dry. Don't discard the pan drippings; strain them and use them as a base for a rich, savory gravy. If you can't find chestnuts, toasted walnuts or pecans provide a lovely alternative crunch.
🍽️ Serving Suggestions
Pair with a crisp, buttery Chardonnay or a light-bodied Pinot Noir to complement the rich fat of the capon. Serve alongside roasted root vegetables or a creamy potato gratin. A side of tart cranberry sauce or red currant jelly cuts through the richness of the meat beautifully. Freshly steamed green beans with toasted almonds provide a bright, textural contrast. Finish the meal with a light fruit tart or poached pears.