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Grilled Capon Recipe
|Capon/Whole roasting chicken||7 Pound (1 Piece)|
|Poultry seasoning||1⁄4 Teaspoon|
|Onions||1 1⁄2 Medium, quartered|
|Sage||1 Tablespoon, rubbed|
|Celery stalks||2 , cut into pieces (With Leaves)|
|Carrots||2 Medium, cut into 1/2-inch pieces|
|Butter/Margarine||2 Tablespoon, melted|
|Barbecue sauce||1 Tablespoon|
Serving size: Complete recipe
Calories 7898 Calories from Fat 5127
% Daily Value*
Total Fat 569 g875.6%
Saturated Fat 173.9 g869.3%
Trans Fat 0 g
Cholesterol 2445.7 mg
Sodium 2032.5 mg84.7%
Total Carbohydrates 57 g19%
Dietary Fiber 16.1 g64.5%
Sugars 23.3 g
Protein 603 g1206%
Vitamin A 532.3% Vitamin C 154.3%
Calcium 76% Iron 224.7%
*Based on a 2000 Calorie diet
Rub cavity lightly with salt and poultry seasoning.
Insert a few onion quarters in neck and fold neck skin over onion.
Fold wings across back with tips touching to secure neck skin.
Sprinkle 1 teaspoon of the sage in body cavity and stuff with remaining onion quarters, the celery and carrots.
Tie legs and tail together with kitchen twine.
Insert meat thermometer in center of thigh muscle, not touching bone.
Brush skin with melted butter.
Rub with remaining 2 teaspoons sage.Arrange medium-hot Charcoal Briquets around drip pan.
Place capon, breast-side up, over drip pan; cover grill and cook 1 1/2 to 2 hours or until thermometer registers 185 °F.
Tent with heavy-duty foil to prevent overbrowning, if necessary.
Brush capon with barbecue sauce during last 10 minutes of cooking.
Garnish with parsley; serve with additional heated barbecue sauce, if desired.