Roast Capon with Butter and Herbs

Amber, crispy skin protecting juicy, tender meat. The reduced, glossy pan juices release aromas of thyme and browned butter.

• Prep time: 25 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 484
• Protein: 31 g
• Carbs: 5 g
• Fat: 36 g

Ingredients

• 600 g Capon ( eviscerated )
• 80 g Minimum butter sweet ( room temperature )
• 2.7 piece Garlic ( unpeeled )
• 4 piece Shallot ( halved )
• 2.7 piece Thyme ( fresh sprigs )
• 1.3 piece Rosemary ( fresh sprigs )
• 100 ml Dry white wine
• 1.3 pinch Gray sea salt
• 0.7 pinch Black peppercorns ( crushed )

Instructions

1. Preparation and seasoning

   Generously salt the inside of the capon with grey sea salt. Stuff garlic, thyme, and rosemary into the cavity. Massage the skin with some of the butter until it feels greasy to the touch.

2. Starting the roast

   Preheat oven to 200°C. Place the capon on one side in a roasting pan surrounded by shallots. Roast. Once the skin begins to brown, lower the heat to 160°C.

3. Basting and rotating

   Every 20 minutes, baste the poultry with its cooking juices. Turn the capon onto its other side halfway through, then onto its back for the finish. The meat should feel supple when pressed.

4. Resting the meat

   Remove the capon and place it on a rack, breast side down, covered with a cloth. This rest allows juices to redistribute: the meat will be much more tender when carved.

5. Deglazing the juices

   Degrease the roasting pan. Deglaze with dry white wine, scraping up the browned bits. Reduce until the sauce coats the back of a spoon. Whisk in the remaining cold butter.

Chef's tips

• Never pierce the skin with a fork, the juices will escape and the meat will dry out.
• If the shallots brown too quickly, add a small splash of water to the pan.
• Resting the bird upside down allows juices to flow into the breasts, which are often drier than the legs.

Storage

Keep refrigerated for up to 3 days. Reheat gently with a bit of juice to avoid drying out.