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Roast capon with cornbread oyster stuffing. (Fred Lum/Fred Lum/The Globe and Mail)
Roast capon with cornbread oyster stuffing. (Fred Lum/Fred Lum/The Globe and Mail)

Roast Capon Add to ...

Capons are available at butchers throughout the Christmas season.

  • Preparation time: 15 minutes
  • Cooking time: 2 hours
  • Ready time: 2 hours, 15 minutes
  • Servings: 8 to 10

Ingredients

½ cup unsalted butter, softened

1 teaspoon lemon rind, grated

1 teaspoon garlic, chopped

1 tablespoon fresh thyme, chopped

1- 8 to 10 pound (3.5 kilograms to 4.5 kilograms) capon

Salt and freshly ground pepper to taste

Method

Preheat oven to 400 F.

Combine butter, lemon rind, garlic and thyme, mashing with a fork. Use fingers to spread half of the butter mixture under the skin of the capon breast and down into the legs if possible. Spread the remaining butter mixture on top of the capon and season with salt and pepper.

Place capon on a rack over a roasting pan. Roast for 15 minutes per pound plus an extra 15 minutes or until juices are clear.

Suggested Wine Pairings

Consider a white Burgundy or lightly oaked New World chardonnay. Most people will favour a red such as a red Burgundy (or any other pinot noir) or something gutsy and herbal from southern France, such as Minervois, Corbières or a good Côtes du Rhône. - Beppi Crosariol

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