Between a roasting chicken and a turkey in size, a capon offers an elegant alternative for smaller gatherings. The meat is unusually tender and juicy, and the bird roasts evenly, making it straightforward to prepare and easy to carve for dinner service.
What Is a Capon?
A capon is a male chicken that has been castrated young, a practice that changes the bird’s hormones and results in a richer, more tender meat. Capons are typically raised to weigh between 6 and 12 pounds. They develop broad breasts, a supple texture and a deep, savory flavor that sets them apart from standard roasting chickens and makes them particularly suited to special-occasion roasting.
When shopping for a capon, choose a bird that is labeled all-natural, free-range, and humanely raised whenever possible. Look for birds that were fed a vegetarian diet and raised without added hormones, antibiotics or growth stimulants. If a local source is not available, specialty meat suppliers often carry capons seasonally or frozen after the holidays.
How To Make a Roasted Capon
Below is a clear, step-by-step overview of the roasting process. Exact measurements and a printable recipe follow in the ingredients and instructions sections.
- Bring the capon to room temperature before you begin roasting so it cooks evenly.
- Season the cavity and fill it with simple aromatics—onion, carrot, celery, garlic and parsley work well.
- Truss the capon to keep the legs and wings compact for even cooking and an attractive presentation.
- Rub the skin with olive oil and season generously with salt and freshly ground black pepper.
- Place the bird on a rack in a roasting pan and add about 1/2 inch of liquid to the bottom of the pan to keep the drippings from burning and to add flavor.
- Start roasting at high heat to brown the skin, then reduce the oven temperature and continue cooking until the thigh reaches a safe internal temperature, basting periodically with pan juices.
- Allow the capon to rest before carving so the juices redistribute and the meat remains moist.
Roast Capon
Ingredients
- 1 capon, 6 to 8 lbs
- 1/2 small yellow onion, peeled and cut into wedges
- 1 medium carrot, cut into pieces
- 1 stalk celery, with leafy top, cut into pieces
- 4 to 5 sprigs fresh parsley
- 2 cloves garlic, peeled
- 1/2 cup dry white wine
- Olive oil, for rubbing the skin
- Salt and freshly ground black pepper
- Cheesecloth and kitchen twine (for a sachet of aromatics)
Instructions
- Remove the capon from the refrigerator about 30 minutes before cooking so it comes closer to room temperature. Preheat the oven to 450°F. Prepare a roasting pan and rack with nonstick spray or a light oil coating.
- Make a simple sachet of aromatics: place the onion wedges, carrot pieces, celery pieces, parsley and garlic in the center of a square of cheesecloth. Gather the edges to form a bundle and secure it with kitchen twine.
- Season the cavity of the capon generously with salt and pepper, then place the cheesecloth sachet inside.
- Truss the capon by looping a length of twine under the tailbone, bringing the leg ends toward each other and tying so the legs sit snugly. Fold the wing tips under the bird and set the capon breast-side up on the rack.
- Drizzle the skin with olive oil and rub it all over the bird, including between the legs and the body. Season liberally with salt and pepper.
- Pour the white wine into the roasting pan and add enough water to bring the liquid level to about 1/2 inch. This helps prevent the drippings from burning and adds moisture to the oven.
- Roast the capon at 450°F for 30 minutes to develop color. After 30 minutes, reduce the oven temperature to 350°F. Baste the bird with pan juices and continue roasting, basting every 15 minutes.
- Roast until an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F. For a 7 lb capon, total roasting time (including the initial high-heat period) will be about 2 hours—roughly 17 minutes per pound—though ovens and bird sizes vary.
- Remove the capon from the oven and let it rest for 15 minutes before carving. Resting allows the juices to redistribute and keeps the meat moist.
Notes
If you like, use the pan juices to make a simple gravy while the capon rests. The meat is naturally moist and flavorful, so gravy is optional; a spoonful of the pan juices over the carved meat is often all that’s needed to enhance the serving platter.
Nutrition
Calories: 380, Total Fat: 22 g, Cholesterol: 130 mg, Sodium: 124 mg, Sugar: 1 g, Protein: 40 g
Nutrition information is an estimate and should be used as a guideline only.