Roasted Capon with Chestnuts and Winter Vegetables
Servings: 8
Cook capon in the oven the French traditional way at Christmas, with winter vegetables and chestnuts. I give you cooking tips for very tender meat.
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Ingredients
- 1 capon 3.2 kilos
SEASONING
- 2 tablespoons olive oil or neutral oil
- 1 teaspoon cumin or any spices paprika, curry, 4 spices ...
- salt
- pepper
SEASONAL VEGETABLES
- 400 gr chestnut Ready-to-eat (peeled & teamed) in jar
- 1 onion squash or other squash
- 2 turnip
- 1 sweet potato
- 3 carrots
- 2 onions
Instructions
- Take the capon out of the refrigerator 1 hour in advance.
PREPARE CAPON
- Preheat the oven to 160 °C/320°F.
- In a bowl, combine olive oil, salt, pepper and the spice you choose, here cumin. Spread this preparation on the capon, don’t hesitate to make kind of a massage to the poultry.
Roast in the oven
- Place the capon in an ovenproof dish and pour water all around. Cover with aluminum foil and bake at 160°C/320°F for 3h30 (of 1 hour per kilo depending on the weight).
- Meanwhile, prepare the vegetables. Rinse them, peel and seed the ones that need to be. Cut them into large sections of more or less the same size.
- After 2:30 hours, take the capon out of the oven, arrange the vegetables all around, season with salt and pepper. Baste vegetables and capon with the cooking juices, eventually add a bit of water if there is a little juice. Place back in the oven, covered, for the remaining time.
- 30 minutes before the end of the cooking time, remove the aluminum foil, baste vegetables and poultry again with the cooking juice and place back in the oven. Water as often as possible.
Rest before serving
- Finally, take the capon out of the oven, cover again with aluminum foil, either covered with 2 tea towels or in the oven reduced to 50°C/120°F to 60°C/140°F.. Let the meat rest for 20 to 30 minutes before serving.
Notes
Read the cooking instructions in the article.
Take the meat out of the refrigerator about 5 hours before serving, depending on the weight of the capon. Meat out of the fridge 1 hour before cooking. Then roast for 1 hour per kilo, here for a capon of 3.2 kilo the cooking time is rounded up to 3:30. Then rest 20 to 30 minutes.