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 8.75 lb (4 kg), cleaned and trussed; 14 oz (400 g) 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); 2.2 lb (1 kg) fruit apples (tart); 17.75 oz (500 g) frozen organic or canned chestnuts; 0.2 oz (5 g) celery salt; 2 tablespoons liquid honey or maple syrup; butter, oil and seasonings

By chef patrick Asfaux 4.9/5 (20 reviews) · 🍳 20 made it

Prep 15 min

Cook 60 min

Total 1h15

Servings 8 serv.

Ingredients for 8 servings

Adjust for

servings

1 farm-raised capon 3.5 to 8.75 lb (4 kg), cleaned and trussed
14 oz (400 g) 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)
2.2 lb (1 kg) fruit apples (tart)
17.75 oz (500 g) frozen organic or canned chestnuts
0.2 oz (5 g) 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 0.4 cup (10 cl) 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