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Recipe: Fertile Crescent Capon


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#1 OEXCHAOS

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    Mark S. Young

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Posted 07 October 2005 - 12:50 PM

Fertile Crescent Capon
(this recipe is for a romertopf but you can make adjustments for regular roasting. I note them below)

This is a very rich, and very different tasting poultry dish. Surprisingly, pinot noir pairs very well with this. Squash is a natural, but cous-cous and peas might go well too.

Ingredients

1+ tsp Cumin
1+ tsp Tumeric
1+ tsp Paprika
1+ tsp salt
1+ tsp pepper
1/2 tsp Moroccan Spice
Cayenne to taste

1 6-7lb Free Range Capon with neck (you can substitute different sized birds but reduce cooking time for smaller birds)
1 lemon
2 oz. honey, divided
4 bay leaves
12 sage leaves
12 large cloves garlic, peeled
8 shallots
1-2 cups brine cured olives (like calamata, or cerignola)

1 tsp olive oil
1-2 cups dry white wine

Remove Capon from refrigerator 1.5-2 hours before cooking to raise the core temperature.

Soak your romertopf in cool water for 20 minutes. Do NOT preheat oven.

Wash Capon in cold water and remove giblets and excess fat. You may wish to save excess fat to place over any torn spots on the skin at the neck or on the breast. Pat dry with paper towel then squeeze 1/2 lemon on and inside the Capon. drain off off excess.

Season the inside and outside of the capon with the first seven incredients. If you think it could use more salt, add it. Romertopf cooking requires more salt. Squeeze a bit of the honey inside the cavity. Stuff the cavity with 3 sage leaves, 1 bay leaf, 3 garlic cloves, 1/2 lemon, 6 (+/-) olives, and two shallots. Tie the legs together to hold the ingredients inside the cavity.

Place the capon in the romertopf. If the capon touches the sides, drizzle a small amount of olive oil at the touch points. You can also place a small shallot or part of one between the touch point and the clay pot.

Distribute the remaining bay leaves, shallots, garlic, and olives, as well as 1/2 the remaining sage around the capon. Pour 1 1/2 cups wine around the bird and place the lid over the top. Place the romertopf into a cold oven and then set the temperature to 475 degrees. Cook for at 1 hour 45 minutes. If the legs move fairly easily, then warm the remaining honey until runny, and spoon over the bird. Add more wine (or homemade chicken stock) if necessary. Add the last sage leaves, leaving some on top of the bird to crisp. Place the lid back on and put back in the oven for another 15-20 minutes. If the capon is particularly large, or particularly cold, it will likely need as much as 2 1/2 hours of total cooking time.

Carve and serve with some of the shallots, garlic, and olives on each plate. Spoon the juices over and around the meat. Serve with roasted butternut squash (see below), and fresh green beans.

Drink a rather large pinot noir with this.

If baking, proceed as before with the following variations:

lightly drizzle olive oil all over the bird.

Preheat oven to 375 degrees.

Lightly grease the pan with olive oil. Sautee 2 sliced onions in olive oil until just softening. Drizzle 1 tsp honey over the top and add a splash of white wine. Cook over medium heat for 5 more minutes. Distribute this in the roasting pan around the bird. Roast the capon for 25 minutes BREAST DOWN, then turn breast side up. Baste with pan juices (if any). Pour 1 cup of room temperature dry white wine into the pan. Roast for another 50 minutes, Basteing every 25 minutes. When the capon appears done (legs begin to move freely), spoon the warm honey over the bird and roast foranother 15 minutes at 400, or until very brown and crispy.

Allow to rest, tented with foil, for at least 15 minutes and as much as 35 minutes.

Serve with the goodies, especially those carmelized onions, around the bird and spoon juices over each.

Roasted Squash

Cut the skin from 1 large butternut squash and seed it and slice the top and bottom bits off. Cut into 1 1/2 to 2" cubes. Place in a zip seal bag. Add 2 pinches of salt, 1 Tbl of olive oil, and 1 tsp allspice and a dash of cayenne. Shake to evenly coat. Cook in a large, heavy roasting pan or cookie sheet beside the Capon for 15 minutes, then turn, and cook for another 15 minutes, then check for doneness. Normally, the squash should be just beginning to brown and tender.

Mark S Young
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#2 calmcookie

calmcookie

    calmcookie

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Posted 07 October 2005 - 12:58 PM

Looks good ... when are we invited? :D :P :D
C.C.

#3 OEXCHAOS

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    Mark S. Young

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Posted 07 October 2005 - 02:36 PM

Looks good ... when are we invited?  :D  :P  :D
C.C.

<{POST_SNAPBACK}>


It'll be a while. We just had it last weekend and I think I'm still digesting. I think it was about an 8 lb capon and I must say, it was the prettiest bird I've ever bought.

It tasted like it too. This is saying something, as I buy a lot of very good chicken, game hen, duck, and capon. This was a standout.

I'd say this dinner is a close second to my truffled capon with endive gratin. I'll put that recipe up when I have time. The endive gratin is REALLY a nice accompaniment to turkey, too.

Mark

Mark S Young
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#4 PorkLoin

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Posted 07 October 2005 - 02:47 PM

>>Drink a rather large pinot noir with this.<<

:) :) Yum Yum -- good recipe. :P