How to Roast a Capon

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How to Roast a Capon
Castration changes a rooster's flavour and texture. (Jupiterimages/Photos.com/Getty Images)

A capon, or a castrated adult rooster, is a larger bird meant specifically for baking or roasting. While not as common as a whole chicken, you can purchase a capon from most grocers. A capon's meat is juicier and more flavourful than that of a normal chicken due to the hormone changes accompanying castration. Roasting is a popular method of preparing capon; it requires about 10 minutes of preparation time.

Skill level:
Moderately Easy

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Things you need

  • 8.16kg capon
  • Paper towel
  • Roasting pan
  • 6 tbsp softened butter
  • 2 tbsp lemon zest
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 tsp black pepper
  • Small bowl
  • 4 quartered lemons
  • Butcher's twine
  • Aluminium foil
  • Baster

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Instructions

  1. 1

    Preheat an oven to 191 degrees Celsius.

  2. 2

    Rinse the capon in cool water and discard fat from within the body cavity. Pat dry with a paper towel and place into a roasting pan.

  3. 3

    Combine 6 tbsp butter, 2 tbsp lemon zest, 1 tsp dried thyme, 1 tsp salt and 1 tsp black pepper in a small bowl. Stir until the butter mixture is a smooth consistency.

  4. 4

    Rub the butter mixture over the outside of the capon, coating it in an even layer.

  5. 5

    Place 4 quartered lemons into the body cavity of the bird and tie the capon's legs together with butcher's twine.

  6. 6

    Cover the bird with a sheet of aluminium foil to retain the moisture and bake for one and a half hours.

  7. 7

    Remove the pan from the oven and discard the aluminium foil. Tilt the capon to pour juices out of the body cavity. Leave retained juices in the roasting pan.

  8. 8

    Allow the capon to sit for 20 minutes to cool before basting with the juices from the roasting pan. Carve the capon and serve while hot.

Tips and warnings

  • Allow leftover capon to come to room temperature before refrigerating to prevent bacterial growth.

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