Advanced search

Tips for Cooking Capon

(11 Posts)
HemanOrSheRa Sun 21-Dec-14 12:36:43

I've been reading a lot this year about how much nicer capon is than turkey. Nice and juicy and tastes like a really good chicken. It better be because I have just bought a 9lb capon from the market! He's a big old boy! I've had a google and I think I should be roasting him at 180 (fan) for about 3hr 55 mins. Call it 4hrs! Does that sound right? Does anyone have any tips? Breast side down for a bit? Covered in foil? Butter the breasts? Any advice gratefully received! Thanks!

naturallysparkling Sun 21-Dec-14 21:56:09

good choice… I love capon but its getting harder to find…
So i would start it off at 200c but immediately turn to 180… lots of butter under the skin, unsmoked streaky bacon all over, no stuffing… I never go by the time, use a good digital meat thermometer. Check it after 3 hours at the leg meat near the bone but not touching the bone itself, when its 60c take it out, invert and cover with double foil and a large towel. Have no fear the temperature will continue to rise… easily 10c and you will be left with a perfectly cooked bird after a rest of 1 hour plus and will still be piping hot… leaving you time to roast the spuds and finish the gravy.

dumdedah Sun 21-Dec-14 22:06:51

We're having capon too, first time. Was considering brining beforehand, using Nigella's turkey recipe. Or would that be unwise?

HemanOrSheRa Mon 22-Dec-14 01:21:15

Thank you sparkling. That is what I wanted to hear. 4 hours seemed way too long but that is what google said. I need to get it right as I've taken a chance with this. I never stuff the internal cavity of any bird. Can't see the point.

dumdedah I have no idea about brining. However from everything I've read and been told about capon I'm not sure it needs it? I believe capon has a higher body fat content which keeps it juicy and tasty. Plus they are much more mature birds. Unlike turkey which may benefit from brining for added flavour plus tenderising. I'm not sure.

HemanOrSheRa Mon 22-Dec-14 02:17:49

Also to add, I'm hoping sparkling that if cooked right we will have the tastiest chickeniest chicken ever with lots of lovely leftovers that we can actually use. Rather than the dry, woolly stuff from a turkey. Please tell me I'm right!

insanityscratching Mon 22-Dec-14 07:36:44

I've ordered capon too this year, don't intend telling the rest of them who like turkey so will pass it off as turkey to save the moans about tradition wink Saw it as cooks prerogative to choose what was cooked and I'm sick of cooking turkey that I find really boring and bland. Once it's eaten and they've raved about the turkey I'll tell them it was capon and set a new tradition for next year.

girlywhirly Mon 22-Dec-14 10:30:30

You shouldn't need to brine a capon. A good free range one usually has a good amount of body fat. Yes to putting bacon on top, and you can put a bunch of fresh herbs in the cavity, and as I do half a small onion or apple which will provide moisture (and flavour) from the inside. Always put foil over the tin while roasting, until the last half hour or so when you can brown the skin. I usually ladle out the juices from the tin into a jug and spoon off the fat, returning it to the tin and the juices to the pan I boiled the potatoes in, for the gravy.

I have to say that the one we had last year was fantastic, gorgeous flavour and a good firm textured meat, but tender as well. The juices were a deep golden brown and made wonderful gravy. Ours was almost 8lb and yielded 8 good adult portions. I think it had 3.5 hrs at gas 6, non fan assisted oven. Then rested under foil with doubled towel on top.

HemanOrSheRa Mon 22-Dec-14 11:28:00

Insanity I wish I'd kept my big mouth shut and done the same as you instead of shouting 'look what I've got!' when I got home. That is why I really need to get this spot on. No pressure confused

Girly sounds delicious and exactly why I went for capon!

naturallysparkling Mon 22-Dec-14 22:10:51

Yes girly foil is the key… how can i have missed that bit ?? ... too much vino last night. Cover it properly and seal the edges round the roasting tin so you bake and steam in one… it will still go golden and lush looking...

naturallysparkling Mon 22-Dec-14 22:16:03

Yes Heman 4 hours way to long … check it earlier than 3 hours just to be safe.. don't want to dry it out … also take it out of the fridge a good few hours before you cook it… I will probably get flamed for that but all chefs do it without issue …

HemanOrSheRa Mon 22-Dec-14 23:04:22

Thank you for the advice sparkling and girly. I really appreciate it. I'm going to take it out of the fridge about 3 to 4 hours before I'm going to roast it. I always do this with any bird or joint of meat. I'll put fresh herbs (bay, thyme, rosemary and sage) in the cavity along with an onion. Butter under skin. Bacon all over. Seal him up in foil. Into hot oven then down to 180c. Check at 2hrs 30, I think to see how its doing. Maybe take off the foil then and check again at 3hrs. Once its cooked I'll put him breast side down, wrap him in foil cover with my trusty towel ( its one of ds's old baby towels with a hood on!) and leave to rest while I do everything else and have a glass or champers. Thank you again, I'm feeling quietly confident wink

Join the discussion

Registering is free, easy, and means you can join in the discussion, watch threads, get discounts, win prizes and lots more.

Register now »

Already registered? Log in with: