Food recipes

Roasted Janzé capon

Roasted Janzé capon

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Both easy and delicious, this roasted capon recipe is simply delicious.

Ingredients for 4 persons :

  • 2 onions
  • 2 carrots
  • 2 podsgarlic in shirt
  • 1 sheet of laurel
  • 1 branch of thyme
  • 10 cl of dry white wine
  • 1 capon of about 2.7 kg
  • 60 g semi-salted butter
  • 1 glass of water
  • fleur de sel, freshly ground pepper

Roasted Janzé capon recipe

Preparation : 30 min
Cooking : 2 h 45 min
Rest : 20 min

Preheat the oven to 180 ° C (th. 6).

- Peel and mince the onions.

- Peel and wash the carrots. Slice them.

- Place the vegetables with the shirted garlic and herbs in a large dish.

Drizzle with white wine. Cover with aluminum foil and put in the oven for 10 minutes at 180 ° C (th. 6).

- Remove the aluminum and place the capon. Arrange the butter cut into pieces, salt and pepper on the poultry.

- Raise the temperature to 210 ° C (th. 7).

- Put the capon in the oven and cook until nicely browned (30 minutes).

- When the poultry is evenly browned, lower the oven temperature to 150 ° C (th. 5). Continue cooking for 2 hours.

- Check that the capon is cooked: prick it where the thighs meet. If cooked, the juices flowing from it are clear. Remove from oven, let stand 20 minutes wrapped in foil.

- Filter the cooking juice from the capon, pour it into a saucepan. Bring to a boil, pour in a glass of water, bring to a boil again. Season and strain.

- Cut the capon into pieces (iron it in the oven for 5 minutes if necessary). Serve with potatoes, mushrooms and chestnuts. Drizzle with the juice.

Recipe: A. Beauvais, Photo: F. Hamel

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