Roast Capon With Fig And Pancetta Stuffing Recipes

ROASTED CAPON WITH QUINOA-OLIVE STUFFING

Steps:

• Preheat the oven to 450 degrees F.
• Make the stuffing: Heat the olive oil in a wide saucepan over medium heat. Add the onion, fennel chunks and 3/4 teaspoon salt and cook until slightly soft, about 7 minutes. Add the coriander and cumin and cook for 1 minute. Stir in the quinoa and broth and bring to a simmer; cover and cook over low heat until the quinoa is tender, 10 to 12 minutes. Let cool slightly, then add the scallions, dried apricots, pistachios, olives, parsley, orange zest and juice, fennel fronds, 1/2 teaspoon salt, and pepper to taste. Toss to combine.
• Prepare the capon: Season the inside of the bird with salt. Fill the cavity with the quinoa stuffing and tie the legs together. Place any extra stuffing in a small oiled baking dish, cover with foil and set aside. Brush the capon with 2 tablespoons olive oil. Mix the coriander, cumin and paprika in a small bowl. Rub the spice mixture over the capon and season with salt.
• Pour 1 cup water in the bottom of a large roasting pan; place a rack in the pan. Place the capon on the rack, breast-side down, and roast about 30 minutes. Turn the bird breast-side up, reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the thigh registers 165, 1 hour 15 minutes to 1 hour 30 minutes. Place the dish of extra stuffing in the oven about 15 minutes before the capon is done and cook 20 to 30 minutes. Let the capon rest about 15 minutes before carving.

ROAST CAPON WITH FIG-AND-PANCETTA STUFFING

Steps:

• Let capon stand at room temperature 1 hour. Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add chopped onion, pancetta, and 1 teaspoon salt, and cook, stirring occasionally, until pancetta begins to render fat and onion is translucent, about 3 minutes. Add 1 cup broth and the figs to pan; bring to a boil. Remove from heat; let stand 10 minutes.
• Stir orange zest and juice, liqueur, and chopped sage into broth mixture. Tear bread into 1 1/2-inch pieces, and transfer to a large bowl. Pour broth mixture over bread, and stir until well combined. Fold in egg.
• Preheat oven to 425°F. Place orange wedges in a single layer in the center of a roasting pan; add onion wedges, sage sprig, and capon neck. Stir together 1 tablespoon salt and 1 teaspoon pepper, and season body cavity of capon with half the mixture. Loosely pack body and neck cavities with stuffing. Place capon on top of orange mixture in pan. Rub remaining 2 tablespoons butter all over capon, and season with remaining salt-pepper mixture.
• Roast capon 45 minutes. Reduce oven temperature to 350°, and roast, basting every 15 minutes, until a thermometer inserted into the thickest part of a thigh reads 165°, 55 to 65 minutes more, depending on size of capon. (If skin becomes deep golden brown before capon is fully cooked, loosely tent with foil.)
• Transfer capon to a platter, and tent with foil to keep warm. Let rest at least 15 minutes before carving. Meanwhile, shred neck meat, and set aside. Discard oranges, onions, and sage from roasting pan. Tilt pan, and remove excess fat with a spoon. Whisk together 1/4 cup broth and the flour.
• Place pan on 2 burners over medium-high heat. Add remaining 1 1/4 cups broth, scraping up browned bits with a wooden spoon. Bring to a boil, whisk in flour mixture and boil 1 minute. Pour gravy through a fine sieve into a bowl, stir neck meat into gravy, and serve alongside capon and stuffing. Stuffing (without egg) can be refrigerated, covered, up to 1 day. Bring to room temperature before folding in egg and filling capon.

ROASTED CAPON

Steps:

• Preheat the oven to 425 degrees F.
• Place the capon, breast-side up, in a large roasting pan and pat the outside dry with paper towels. Sprinkle the cavity generously with salt and pepper. Place the lemons and thyme inside the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Brush the capon with half of the melted butter, then sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Place the onions around the capon, pour the rest of the melted butter over the onions and sprinkle the onions with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place the capon in the oven and roast for 1 1/2 hours, until the juices run clear when you cut between the leg and the thigh.
• Remove the capon from the oven and cover the pan with aluminum foil. Allow the capon to rest for 20 minutes, then carve it and serve warm with the onions.

FIG & PANCETTA AMERICAN STUFFING

Steps:

• Heat oven to 180C/160C fan/ gas 4 and grease a large baking tray. Fry the pancetta in a large, dry frying pan until crisp and golden, then transfer to a large bowl with a slotted spoon. In the same pan, fry the sausages until lightly browned, then add to bowl with the pancetta. Melt all the butter in the same pan and fry the onion, celery, rosemary and garlic for about 15 mins until very soft
• Meanwhile, put the cubes of bread on a baking tray and toast in the oven until pale golden. Cool, then blitz half the cubes in a food processor. Beat the eggs with the chicken stock.
• Add the figs, parsley and chestnuts to the pan with the onion mixture. Stir for a few mins, then transfer to the bowl with the pancetta and sausage. Add all the bread and a really generous sprinkling of seasoning. Using your hands, toss all the ingredients gently together, then add the egg and stock mixture.
• Divide the mixture into 16 balls and place on the prepared baking tray. Bake, covered with some greased foil, for 30 mins, then remove the foil and bake for another 10 mins until golden and crispy. Once you've taken the stuffing out of the oven, season again and serve.

ROAST CAPON

Steps:

• Sprinkle the bird liberally with salt, wrap it well and refrigerate until you are ready to roast it.
• Preheat oven 425ºF.
• Place the capon, breast side up, in a large (13"x16"x3") roasting pan and pat the outside dry with paper towels.
• Sprinkle the cavity generously with salt and pepper.
• Tie the legs together with kitchen string and tie the wings close to the body of the capon.
• Brush the capon with half the melted butter or margarine, sprinkle with 1 tablespoon salt and 1 teaspoon pepper.
• Place the onions and carrots in a large bowl.
• Add the rest of the melted butter or margarine to the carrots and onions in the bowl, plus 1 tablespoon of salt, and 1 teaspoon pepper; toss well.
• Place the onions and carrots around the capon; use lemon juice on capon and place rosemary sprigs and quarterd lemons around the bird.
• Place the capon into the oven legs first (the back of the oven tends to be hotter than the front)and roast for 1-1/2, until the juices run clear when you cut between the leg and thigh.
• Remove the capon from the oven and cover the pan with aluminum foil.(If the vegetables aren't browned, transfer the capon to a platter and cover with aluminum foil).
• Return the vegetables to the oven to cook while the meat rests.
• Allow the capon to rest for 20 minutes, then carve it and serve warm with the vegetables.
• Skim the fat off the pan juices and pour over the carved capon and vegetables.
• For the whole dinner, serve; buttermilk mashed potatoes, green beans with shallots, orange-honey glazed carrots,and pumpkin mousse parfait. This is how the Barefoot Contessa served this meal.
• Enjoy!

STUFFED TARRAGON ROAST CAPON WITH RICH PAN GRAVY

Steps:

• NOTE: You will need to prepared Matzo Walnut and Mushroom stuffing recipe #126858 to use for the capon.
• Pre heat oven to 450 degrees. From capon, remove giblets and neck; set aside. Trim excess fat. Sprinkle body cavity with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Insert fingers under skin on breasts and legs to loosen. With fingers, spread 2 tablespoons of the margarine under skin. Tuck in tarragon sprigs.
• Loosely fill neck cavity with some Matzo, Walnut and Mushroom Stuffing. Fold skin over; secure with poultry pins. Fill body cavity with remaining stuffing. Join skin using poultry pins; tie with kitchen string. Loosely tie legs together. Place, breast side up, on rack in large roasting pan. Rub remaining margarine over breast and legs; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add 1 cup of the water to pan.
• Roast capon 15 minutes. Reduce oven temperature to 325 degrees. Roast 2 to 2 1/4 hours longer, basting every 30 minutes with pan juices, until meat thermometer inserted in thickest part of thigh not touching bone registers 170 degrees. (Place garlic in foil in oven with capon for last hour; roast until very soft.).
• Meanwhile, make broth for gravy: In 2-qt saucepan, combine reserved neck and giblets (except liver), remaining 2 cups water, the broth, celery and onion. Simmer, uncovered, until reduced to 3 cups, about 1 hour. Strain; discard solids.
• When capon is done, transfer to platter; remove stuffing to serving bowl; keep warm. Loosely tent capon with foil; let rest 15 to 20 minutes.
• To make gravy: Halve roasted garlic crosswise; squeeze pulp into small sieve. With spatula, scrape pulp through sieve into cup. Discard fat from roasting pan. Place pan over 2 stove-top burners; add 1/2 cup of broth for gravy. Bring to a boil over high heat, scraping up any browned bits with wooden spoon. Whisk in garlic pulp and potato starch. Add remaining broth. Bring to a boil, whisking, until thickened, 5 minutes. Season with remaining salt and pepper.
• Carve capon. Serve with stuffing and gravy.