Capon Braised in a sealed Pot
Serves: 8
Time: 02:30
Notes:
Recipe from Eating Well: Per Serving: Cal 304, Fat 13g
Ingredients
Luting Paste: 3c flour 10 large egg whites Capon and Sauce: 1-7 to 9 lb capon 1/3c flour 1 tsp paprika 1/2 tsp salt 1/2 tsp black pepper 1 tbsp canola oil 2 oz pancetta, diced 3 onions, chopped 2 stalks celery, chopped 1 carrot, chopped 8 cloves garlic, minced 12 whole black peppercorns 2 tbsp chopped fresh parsley 1 tbsp each of fresh thyme, rosemary and sage 1 bottle white wine (3c) 4 tbp cornstarch
Directions
1. Preheat oven to 425oF. Remove gibblets and neck from capon. Pull off skin and remove fat. Rinse bird in cold water and pat dry. Fold wings under bird and tie legs together. 2. In small bowl, combine flour, paprika, salt and pepper. Sprinkle over capon. 3. In heavy skillet heat oil over med-high heat and brown capon on all sides (2-3 min. per side) 4. Set browned capon in large roasting pan. 5. Add reserved gibblets, neck along with pancetta and cook over med heat until browned (1-2min) 6. Add onions, celery and carrots and cook 15-20 min. 7. Add garlic, peppercorns, parsley, thyme, rosemary, sage and saute 2 min longer. 8. Pour in wine and bring to boil, scraping up bits from bottom. 9. Pour mixture over capon in large pan. Cover and seal with luting paste. 10. Roast 35-45min. (5min per lb) 11. When done, if desired make gravy using cornstarch.