Roast Capon With Whole Garlic Herbs And Potatoes Recipe
Ingredients
| Finely chopped thyme/1/2 teaspoon / 2 ml dried thyme | 10 Milliliter | |
| Finely chopped fresh rosemary/1/2 teaspoon / 2 ml dried rosemary | 10 Milliliter | |
| Butter | 75 Milliliter | |
| Garlic heads | 8 | |
| Red potatoes | 16 Small | |
| Capon | 8 Pound (1 Pc.) | |
| Capon | 8 Pound (1 Pc.) | |
| Thyme/1 tsp dried thyme | 2 Teaspoon, finely chopped | |
| Rosemary/1 tsp dried rosemary | 2 Teaspoon, finely chopped | |
| Salt | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Butter | 1⁄3 Cup (5.33 tbs), melted | |
| Olive oil | 1⁄3 Cup (5.33 tbs) | |
| Olive oil | 1⁄3 Cup (5.33 tbs) | |
| Garlic | 8 (Whole Heads) | |
| Red potatoes | 16 Small, unpeeled |
Nutrition Facts
Serving size
Calories 2667 Calories from Fat 1694
% Daily Value*
Total Fat 189 g290.1%
Saturated Fat 57.2 g285.8%
Trans Fat 0 g
Cholesterol 720.7 mg240.2%
Sodium 911.7 mg38%
Total Carbohydrates 58 g19.3%
Dietary Fiber 4.8 g19.2%
Sugars 2 g
Protein 179 g357.5%
Vitamin A 36.7% Vitamin C 128.1%
Calcium 26% Iron 72.4%
*Based on a 2000 Calorie diet
Directions
Combine thyme, rosemary, salt and pepper; rub half of the mixture on inside and outside of capon.
Place on rack in shallow roasting pan, breast side up.
Stir together butter and oil; drizzle half of the mixture over capon.
Roast, uncovered, in 300°F (150°C) oven for 1-1/2 hours, basting frequently.
Remove loose outer skin from garlic; cut thin slice from top of each head, exposing cloves.
Arrange garlic and potatoes around capon.
Sprinkle with remaining herb mixture and drizzle with remaining butter mixture.
Roast, basting frequently, for 1-1/2 to 1-3/4 hours or until meat thermometer registers 185 °F (85 °C).
Transfer capon to cutting board and cover loosely with foil; let stand for 15 minutes before carving and serving with potatoes.
Serve garlic separately.
Chef
