Roast Curried Capon Recipe
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Category: |
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Ingredients: |
Ingredients: Wipe well 1 dressed 3 pound Capon inside and out with damp cloth. Put the neck and giblets in water to cover; add a pinch of salt and simmer for 1/2 hour. Strain and save the broth for gravy. Rub the inside of bird with the following mixture: 1 teaspoon each of salt and curry powder and 1/2 teaspoon ground ginger. In the cavity place 1 leek or whole onion, 1 branch celery with leaves, 1 spray parsley, 10 whole black peppers and 1/2 clove garlic. Melt 2 tablespoons butter and stir in 1/2 teaspoon each of curry powder, salt, grated lemon peel and 1/8 teaspoon cayenne pepper. Skewer the bird with pins, closing all cavities, truss and rub skin all over with the butter mixture.
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Directions: |
Directions:Lay the capon on a rack in an open roasting pan, breast side up and roast in moderate oven (350º) for 25 minutes to the pound or until tender and golden brown. Baste frequently with the drippings that collect in the pan. When done, take bird up on a platter. Remove all fat in the pan except 2 tablespoons. Then make gravy by adding to the dripping 1/2 cup heavy cream, 1/4 cup giblet broth, 1/2 teaspoon each salt, pepper, curry powder and grated orange rind. |
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Number Of
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Number Of
Servings:6 - 8 |
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Personal
Notes: I love this note! Don't throw the giblets to the cat. Chopped and mixed with a well seasoned risotto, they make a delicious lunch dish.
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