Here is an easy, straightforward method good for oven roasting a perfect capon for the holidays, or anytime you want to serve this fabulous bird. The method works for birds whether or not stuffed with dressing. Truss the capon first, as it will make turning the bird easier and help prevent the skin from tearing at the joints in the process. It is also a good method for roasting other large chickens.
The Holiday Capon Part 2
Two Stage Roasting
Roasting begins on the lower middle oven rack in a preheated 450°F oven, then 30 minutes into the roasting the heat is reduced to 350°F for the remainder of the cooking time. This jump-starts the browning process and sears the meat, sealing in precious juices. As mentioned, you turn the bird a few times in the process, and baste every 10 or 15 minutes. Rub the capon with our pure, renderedduck fat, lightly softened before gently ‘massaging’ it into the skin. Season the capon with a good salt and freshly ground pepper before putting it in the oven, and baste with melted duck fat until the bird creates enough of its own pan juices for basting.
If you are using an x-shaped rack, you can start the bird breast down for about 15 minutes. Then turn the bird on one side for 20 minutes, then onto its other side for 20 minutes. After that, turn the bird breast up and finish roasting. You can easily coordinate this with your basting. If you use a flat rack, forget about starting breast down, and instead start roasting on one side, then turn onto the other, giving each side an extra five minutes, and finish roasting breast up.
For a 7- pound capon, this should take about 1-1/2 hours. Use a quick read meat thermometer to test the internal temperature for doneness. Transfer it Read more