Roast Capon

Staff Writer
Roast Capon
Thinkstock/iStock

This elegantly simple recipe of roast capon may be one of the refined dishes Hortensie Laborie serves the president of the Republic of France at Elysée Palace in the film Haute Cuisine.

8
Servings
929
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 8- to 10-pound fresh capon
  • Kosher salt and freshly ground black pepper, to taste
  • 2 lemons, quartered
  • 12 sprigs rosemary
  • 4 Tablespoons unsalted butter, melted

Directions

Preheat the oven to 425 degrees.

Place the capon, breast side up, in a large roasting pan and pat dry with paper towels. Sprinkle the cavity generously with salt and pepper, to taste, and tie the legs together and wings to the body using kitchen twine. Brush the capon with melted butter and sprinkle with 1 tablespoon of salt and 1 teaspoon of pepper. Squeeze the lemon quarters all over the capon and place them and the rosemary sprigs around the base of the bird.

Place the capon in the oven legs first and roast for 1 ½ hours, or until the juices run clear when cut between the thigh and the leg. Remove the capon from the oven and cover with aluminum foil. Allow the capon to rest for 20 minutes before carving and serve with the pan juices that have been skimmed of fat. 

Nutritional Facts

Total Fat
69g
100%
Sugar
0.4g
N/A
Saturated Fat
22g
100%
Cholesterol
291mg
97%
Protein
70g
100%
Carbs
4g
1%
Vitamin A
196µg
22%
Vitamin B12
1µg
21%
Vitamin B6
1mg
68%
Vitamin C
16mg
26%
Vitamin D
0.1µg
N/A
Vitamin E
1mg
7%
Vitamin K
12µg
15%
Calcium
78mg
8%
Fiber
2g
7%
Folate (food)
32µg
N/A
Folate equivalent (total)
32µg
8%
Iron
5mg
26%
Magnesium
88mg
22%
Monounsaturated
28g
N/A
Niacin (B3)
27mg
100%
Phosphorus
684mg
98%
Polyunsaturated
14g
N/A
Potassium
891mg
25%
Riboflavin (B2)
0.5mg
28.6%
Sodium
1258mg
52%
Thiamin (B1)
0.2mg
16.4%
Trans
0.2g
N/A
Zinc
4mg
29%

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