Citrus Capon
Citrus capon is a refined meat main course with a side of potatoes, perfect for special occasions. Discover doses and recipe here!
Dietary Information
Servings:
- 1
To prepare the citrus capon, start with the filling: place two slices of orange 1 and two of lemon 2 inside. Also insert the aromatic herbs: thyme and rosemary 3.
- 2
Also add the crushed garlic 4 and then tie it to keep it compact during cooking: pass a kitchen string around the legs 5 and tighten well. Then bring the two threads towards the chest, then turn the capon and cross the threads, securing the wings 6.
- 3
Turn the capon again and bring the thread forward, near the neck, here make a couple of closing knots 7. Cut off the excess thread. Set aside the capon and take care of the marinade: in a bowl pour the orange and lemon juice 8, add the olive oil 9.
- 4
Season with the crushed garlic cloves 10, salt, pepper and mix 12.
- 5
Pour the marinade over the capon 13 and massage it well to flavor it 14. Let it marinate in the refrigerator for at least 2 hours (better if overnight). During this time, massage it from time to time. After the marinating time, place a sheet of parchment paper on a baking sheet, distribute the orange and lemon slices 15
- 6
Cover the entire bottom well 16. Place the capon and pour the marinade 17 and white wine 18 over it.
- 7
Finally, also pour the chicken broth 19. Cover with a sheet of parchment paper and 20 and one of aluminum 21. Cook the capon in a preheated ventilated oven at 180° and cook for about an hour.
- 8
After the first hour, remove the covering sheets 22 and continue cooking for another 30-45 minutes, basting the capon with the cooking sauce from time to time, until the skin becomes golden and crispy 23. The internal temperature should reach 75°C. Once cooked, remove the capon from the oven and let it rest for 15-20 minutes before serving. Accompany the citrus capon with baked potatoes or mashed potatoes 24.
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