Roast capon with vegetable chips
A delectable main course of roasted capon with caramelized potatoes, carrots, cauliflowers and artichokes
Ingredients
- Capon: 1
- Rosemary: 2 sprigs
- Sage: 10 leaves
- Garlic: 2 cloves
- Salt: 18 g. coarse
- Peppercorns: 5. black
- Meat stock: 480 ml
- Butter: 120 g (in alternative. lard)
- Potatoes: 4
- Carrots: 2
- Cauliflower: 2
- Artichokes: 2
Instructions
- 1
You will need a large oven dish for this recipe. Heat a ventilated oven to 180°C.
- 2
Mince garlic,rosemary and sage with a few peppercorns and some coarse salt. Massage the capon inside and out and grease it with the lard.
- 3
Wash the vegetables,cut them into wedges and arrange them around the capon.
- 4
Roast in the oven,turning occasionally and adding broth; halfway through the cooking time,cover with a lid or aluminium foil. Try sticking a fork into the meat,and if it goes in easily,it is cooked.
- 5
Cook it under the grill for about ten minutes before taking it out of the oven so that it will be nice and crisp.
- 6
The vegetables will be ready earlier,after about 40 minutes; check them with a fork,and if they are done,remove them and keep them hot until serving time.
- 7
Wine pairing: Morellino di Scansano
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