Capon
Festive feast!
Will it be capon this Christmas?
Slightly larger than a chicken but smaller than a turkey, capon is a tasty alternative!
A capon is another name given to a cockerel. During the early twentieth century, the capon was the chosen bird for Christmas feasts!
Our serving estimates allow for approx. 500g per person.
Pre–heat oven to 220°C/200°C Fan/Gas Mark 7.
Combine the softened butter with lemon zest, chopped garlic and thyme. Season with a generous pinch of salt and pepper and mix.
Place the chicken in a roasting tin and stuff the garlic, lemon and thyme butter under the skin.
Drizzle the capon all over with a little olive oil, and season generously with salt and pepper inside and out.
Cook for 20 mins to crisp up the skin nicely.
Turn down the heat to 190°C/170°C Fan/Gas Mark 5 and cook 45 minutes per kg of your roast, basting every 15 mins or so to keep it moist.
To ensure cooked, ensure the internal temperature reaches 65-70°C.
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