So, why a capon you might ask. And I would totally understand. Because that is just what I asked Mr. C. when he returned from a grocery shopping expedition just before Christmas. A capon. Really? Why?! And his answer. “Because it was there and we had talked about it recently, and it seemed like a good idea.” Fine. I get it. We now have a capon in the freezer. Life is good.

But then, how in the heck should I go about cooking this oversized, male version of a chicken?! So, I did what I sometimes do when faced with this kind of situation. I procrastinated. I’m not proud of this lamentable tendency, but I’m not going to lose sleep over it either. (There are much worthier causes to feed my anxiety and keep me from a good night’s sleep!)  But finally, the time came to face this 7.58-pound frozen hunk of poultry. So, armed with 1 capon defrosting on my drainboard and a good bit of timidity, I went in search of a recipe.

Well, to be truthful, there aren’t that many recipes out there for baked capon. Of course, I could have used one of my recipes for baked chicken, and simply added more baking time to allow for the difference in weight. But frankly, after baking the capon, I realized that there is much more than a size difference between a chicken and a capon.

According to The Spruce Eats, “A capon is a special type of chicken created to make the meat more tender and less gamy. It is a rooster that has been castrated before reaching sexual maturity, which improves the quality of the meat; after that, it is fed a rich diet of milk or porridge. The lack of testosterone makes for a more tender, flavorful meat that is a delight compared to regular chicken. Unfortunately, in the United States today, it may be rare to see capon on a dinner menu or in the grocery store.

This poultry was once considered a luxury, and during the early part of the twentieth century, the capon was the chosen bird for Christmas feasts, especially for the wealthy. Working-class families saw capon as a rare treat because it was quite expensive.”

(And BTW – it still is. And at least in our immediate vicinity, capons are only available during the holidays.)

So, what to do? I simply took a bit from this recipe, and that recipe, and came up with the recipe you see below. And the meat was perfect. Tender, succulent, and tasty. Really tasty! I mean, how could it not be with all the herb, garlic, and lemon action going on. Truly delicious.

So, when you decide to bake a capon, I hope you find it to be as rewarding an experience as I did. The ease of preparation, the simplicity of ingredients (except the capon itself, of course), and the fantastic results make the effort completely worthwhile.

And for those of you who also have a predilection for using delaying tactics when faced with an unknown, take heart from my experience with baking a capon. If I hadn’t baked the capon, I never would have had the satisfaction of overcoming. And I think overcoming has never been given the respect it deserves. I overcame procrastination and my self-doubt about baking a capon. And I know, at a glance, both seem trivial. But when I add them to all the other minor achievements that make up my daily routine, like cleaning up after myself, or doing the laundry, calling a friend, or performing my almost daily exercise program, it leaves me feeling good about myself. And if I feel OK about me, then I can reflect my inner peace to my family, friends, and especially to Mr. C. And witness their comfort and happiness with me in their countenance. That, my friends, is the greatest feeling in the world!

Peace and love to all.  

1 T. vegetable oil

4 T. (½ stick) unsalted butter

5 cloves garlic – 3 minced, 2 halved

2 T. finely minced rosemary

1 lemon – zested, halved, and juiced (all parts will be used in this recipe)

2 tsp. kosher salt, plus more for seasoning the cavity

freshly ground black pepper

1 capon (7-8 lb.), giblets removed, then washed and dried thoroughly

½ onion, cut in 4 pieces

1 (3-inch) sprig fresh rosemary

3 (2-3 inch each) sprigs fresh thyme

Coat the bottom and sides of an enameled Dutch oven with the veggie oil. (I use my Le Creuset Dutch oven.) Set aside.

Preheat your oven to 475-degrees.

Melt the butter in your microwave. Stir in the minced garlic(3 cloves), minced rosemary, lemon zest, kosher salt, and black pepper. Set aside.

Season the cavity of the capon with salt and pepper. (Not too much.) Then stuff the bird with the zested and juiced lemon rind, 2 halved garlic cloves, onion pieces, sprig of fresh rosemary, and thyme sprigs. Place the capon in the prepared Dutch oven, breast side up.

Using your hands, spread the mixture liberally over every part of the chicken and under the breast skin. (Be careful not to tear the skin).

Tie the legs of the capon together tightly using kitchen twine. Pour reserved lemon juice over all.

Roast capon uncovered for 15 minutes at 475-degrees, then reduce heat to 350-degrees. Bake still uncovered for approximately 20 minutes per pound, or until internal temperature taken reaches 180-degrees in the thickest part of the thigh.  (About two and a quarter hours for a 7.5 lb. capon). The capon should be uncovered the entire time it cooks, unless it seems like it’s getting too brown. If so, place the lid ajar on the Dutch oven until the capon has fully cooked.

Remove from oven, remove the capon to a platter, and let it rest for at least 15 minutes before carving. Use the liquid left in the pan for gravy, if desired. See recipe below.

CAPON GRAVY WITH COGNAC

pan drippings from roasted capon

flour

chicken stock

1 tsp. Kitchen Bouquet

freshly ground black pepper

chicken base (I use Better Than Bouillon Chicken Base)

1-2 tsp. cognac

Skim off a bit of the fat. Whisk in enough flour to absorb the remaining fat. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in chicken stock until you reach the desired thickness. Add the Kitchen Bouquet (gives the gravy great color) and some freshly ground black pepper. No salt! Taste the gravy. If you think it needs more depth of flavor, begin by adding one teaspoon of chicken base and a small amount of chicken stock. Let it simmer for a couple of minutes and taste again. Repeat if needed.

Turn heat as low as possible and let the gravy gently simmer while you carve the capon. Whisk periodically. (You will probably need to add more stock during this time.) Also, after the capon is sliced and plated, don’t forget to add the accumulated juices on the platter to the gravy.

Just before serving (and gravy should be the last item plated), taste the gravy and make any final adjustments to the seasoning. Stir in the cognac and serve piping hot.