Open Roasted Capon Recipe
Ingredients
| 1 (7 1/2 to 8 pound) capon or small turkey | ||
| Butter | ||
| Black peppercorns | 1 To taste | |
| Water | 1/2 Cup (16 tbs) | |
| 1 1/2 to 2 cups hot water or chicken broth | ||
| Cornstarch | 3 Tablespoon | |
Directions
Rub capon generously with butter; season with generous sprinkling of salt and pepper inside and out.
Place capon in foil-lined baking pan; place on middle shelf of 400°F oven.
Roast 30 minutes.
Spoon up pan juices; baste capon thoroughly.
Add 1/2 cup water to pan.
Reduce oven temperature to 375 °F.
Place small piece of foil over capon breast; bake about 2 hours, basting frequently with pan juices.
Test fattest part of thigh by sticking with slim skewer.
If juice is faintly pink, roast about 15 to 20 minutes or until done.
Place capon in foil-lined baking pan; place on middle shelf of 400°F oven.
Roast 30 minutes.
Spoon up pan juices; baste capon thoroughly.
Add 1/2 cup water to pan.
Reduce oven temperature to 375 °F.
Place small piece of foil over capon breast; bake about 2 hours, basting frequently with pan juices.
Test fattest part of thigh by sticking with slim skewer.
If juice is faintly pink, roast about 15 to 20 minutes or until done.
Chef
