Savoury, Apple and Cider Roast Capon
This beautifully fragrant Savoury, Apple and Cider Roast Capon was la pièce de résistance of our Christmas Lunch yesterday, its skin gorgeously crisp, its flesh delectably juicy! And this big bird offers plenty of leftovers for today, whether you want to warm it again or make sandwiches to munch on whilst playing a board game! Happy Boxing Day!
Ingredients (serves at least 6):
5 rashers smoked streaky bacon
2 tablespoons olive oil
1 small onion
2 medium apples, rinsed
1 large garlic clove, minced
2 tablespoons apple brandy
a bunch fresh Summer savoury
3 thick slices stale bread
1/2 teaspoon fleur de sel or sea salt flakes
½ teaspoon freshly cracked black pepper
1 cup Cider
1 (3.5-kilo/7.70-pound) fresh capon (preferably free-range)
½ teaspoon salt
½ freshly cracked black pepper
2 tablespoons unsalted butter, softened
1/2 cup cider
In a large, deep nonstick skillet, cook bacon rashers over medium-high heat, a couple of minutes. Transfer bacon rashers to a plate; set aside.
Add olive oil to bacon fat. Peel and finely chop onion, and add to the skillet. Cook, 1 minute.
Halve, core and dice apples.
Stir in diced apples into the skillet. Cook, 3 minutes. Stir in minced garlic, and cook, 1 minute more, Pour in apple brandy, and reduce heat to medium.
Finely chop Summer savoury; stir about three-quarters into the skillet. Finally, cut stale bread into dices, and add to the skillet. Season with fleur de sel and black pepper.
Stir in Cider. Once almost all the Cider is soaked up, remove from the heat.
Preheat oven to 240°C/465°F.
Remove pockets of fat inside the capon. Season the inside and outside of the bird with salt and black pepper. Rub the seasoning and butter gently all over, and stuff with the apple and bacon stuffing. Tie the legs with twine, if necessary, so the stuffing doesn’t spill out.
Sit stuffed capon into a large roasting dish, and sprinkle with remaining chopped Summer savoury. Add Cider, and place in the middle of the oven. Cook, at 240°C/465°F, 10 minutes. Then, reduce oven temperature to 170°C/340°F, and cook, 2 hours and thirty-five minutes*. Regularly baste the capon with its fat .Collect some of the fat in a bowl each time you baste it, and use it to make Ruth’s Roasted Potatoes.
Once cooked, carefully remove from the oven, and cover with foil. Let sit, a quarter of an hour, before serving and carving.
Serve Savoury, Apple and Cider Roast Capon with Apple-Cranberry Sauce, Ruth’s Roasted Potatoes, Rosemary Baked Apples and Chestnuts, and feast merrily!
Capon Fat: Once the roasting juices and fat have cooled, place the roasting tin in the refrigerator, covered with cling film. The following day, remove from the refrigerator and, with a tablespoon, gently scoop out the cream-coloured capon fat and spoon it into a clean, sterelised jar, making sure not to scoop the congealed juices of the capon. Close tightly; it will keep for a few months (up to six) in the refrigerator, and will make delicious Roasted Potatoes, Confit Duck or make a tasty, hearty alternative to olive oil all Winter long!
4 notes
·
View notes
not really an ask but... bro why are you so good at drawing men????? like that pau and pat art just mf sent me to another dimension for a moment there- they're actually that pretty- like 😭 💕 i'm love them-
aahrjaksjf these asks SENT me somewhere lmfao, YES MY DILF AGENDA IS WORKING
as for your ask,,,,,,Im embarrassingly attracted to older people,,,,,,,,,,,,I KNOW its a gay stereotype for a guy my age to go AWOOGA at older people, especially other men, but,,,THE HEART WANTS WHAT IT WANTS 💔💔💔💔💔💔
9 notes
·
View notes