Recipe: Glazed Capon

Name: Glazed Capon
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8 servings
Ingredients: 1 farm-raised capon 3.5 to 4 kg (8.75 lb), cleaned and trussed; 400 g (14 oz) artisanal dried apricots; 1 bottle of Muscat de Rivesaltes; 1 untreated lemon; salt pepper; for the court bouillon:1 large onion studded with 3 cloves; 1 peeled sandy carrot; 1 large bouquet garni with thyme, bay leaf wrapped in leek greens and capon offal (neck, feet with nails cut, winglets); 1 kg (2.2 lb) fruit apples (tart); 500 g (17.75 oz) frozen organic or canned chestnuts; 5 g (0.2 oz) celery salt; 2 tablespoons liquid honey or maple syrup; butter, oil and seasonings

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.9/5 (20 reviews) Meat

Prep 15 min

Cook 60 min

Total 1h15

Servings 8 serv.

Ingredients for 8 servings

1 farm-raised capon 3.5 to 4 kg (8.75 lb), cleaned and trussed
400 g (14 oz) artisanal dried apricots
1 bottle of Muscat de Rivesaltes
1 untreated lemon
salt pepper

for the court bouillon:

1 large onion studded with 3 cloves
1 peeled sandy carrot
1 large bouquet garni with thyme, bay leaf wrapped in leek greens and capon offal (neck, feet with nails cut, winglets)
1 kg (2.2 lb) fruit apples (tart)
500 g (17.75 oz) frozen organic or canned chestnuts
5 g (0.2 oz) celery salt
2 tablespoons liquid honey or maple syrup
butter, oil and seasonings

Step-by-step directions

The day before:

1 Soak the dried apricots with the Muscat and add 10 cl (0.4 cup) of water.

2 In a large pot, put all your bouillon elements in cold water, salt, pepper, and cook for one hour, skimming well.
Warning: you really need a large pot or stockpot, as you will have your capon to cook in it.
The next day:

3 3 hours before eating: poach your capon in the bouillon at gentle heat for 50 minutes after boiling.

4 Preheat your oven to 190°(th6-7)

5 Remove it from the bouillon and place it on your work surface in a slightly deep oven-safe dish

6 Drain your apricots, keeping the juice, and slide them inside the capon with the lemon cut into quarters.
Season inside and outside, then coat with butter and a hint of oil and place in the middle of the oven

7 After 1/4 hour, coat it with honey or maple syrup.

8 Then during the remaining 50 minutes baste every 5 minutes

Noël Abricots Muscadet Laqué Chapon Chapon au four Plat de fête