Metric:
1 Capon
480ml Meat Stock
120gr Butter
( or Lard )
2 Garlic Cloves
2 Rosemary Sprigs
10 Sage Leaves
Salt and Black Pepper to taste
For the Side Dish:
4 Potatoes
2 Carrots
2 Cauliflowers
2 Artichokes
TRADITIONAL ITALIAN RECIPE: An out and out classic, never to be missed on the Italian table is the Capon.
The origins of caponised chickens are contested. Such culinary practices existed far-east within ancient China as well as Europe from Greek and Roman empires.
One of the earliest records of caponisation occurred during the time of the Roman Republic. The Lex Faunia of 162 BC forbade fattening hens to conserve grain rations. To get around this the Romans castrated roosters, which resulted in a doubling of size. It was also practiced later throughout medieval times with gastronomic texts describing capons as preferred poultry since the ordinary fowl of the farmyard was regarded as peasant fare and "popular malice crediting monks with a weakness for capons."
The practice of caponisation found its way in modern-day America through the east of Philadelphia where the industry is predominant. Today the nation of France is internationally renowned for maintaining a strong caponisation tradition with widespread and established industries throughout the country.
William Shakespeare mentioned capon in the famous "All the world's a stage" monologue from his play As You Like It (written c.1600). He similarly describes capon as a food of the wealthy. The monologue describes human life as consisting of seven stages, and the fifth stage is a middle-aged man who has reached the point where he has acquired wisdom and wealth. The monologue describes the fifth stage as: "The Justice, In fair round belly, with a good capon lin'd".
Skill Level:  |
Time: 3 Hours |
Price:  |
Serves: 8 People |
Ingredients:
| Conversions |
Directions:
01 - Heat your oven to 180C / 375F.
02 - Mince Garlic, Rosemary and Sage and add Salt and Pepper.
03 - Place the Capon ona large oven tray and grease it inside and out with Butter ( or lard ).
04 - Wash the Vegetables, cut them into wedges and arrange them around the Capon.
05 - Roast in oven turning occasionally and adding the Meat Broth.
06 - Halfway through the cooking time, cover till the end.
07 - The vegetables will be ready earlier than the Capon, in about 40 minutes. If ready, remove them and keep them hot until serving time.
08 - Double check the Capon sticking a fork into the meat. If it goes in easily, it is ready.
09 - Cook now the Capon under the grill for about 10 minutes until crisp.
Notes:
- You can also add some Stuffing of your liking which can be introduced halfway with direction number 06.
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| Written by: Uncut Recipes | Disclaimer |
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