This is the fancy Holiday cooking centerpiece dish at our house. You can do it with turkey, or for family night, just use a large roasting chicken. It?s delicious which ever bird you choose. The ginger and orange balance each other beautifully.
Hands on time: 30 minutes
Total Roasting time: 2 -3 hours
Resting time: 10-15 minutesServes 8-10
Directions for: Orange Ginger Capon
Ingredients
Capon1 capon 6-8 lbs (you can use turkey or a roasting chicken, just adjust the cooking time accordingly)
1 orange cut in half
1 onion cut in half
1 piece of fresh ginger
1 Tbsp powdered mustard
1 Tbsp powdered ginger
Tbsp paprika
Bouquet Garnie1 celery stalk chopped
1 small onion chopped
1 carrot grated
1 piece of fresh ginger cut in 4
Cooking Liquid1 cup water
1 cup orange juice
1 Tbsp Magi liquid or 1 tsp powdered chicken stock
GravyDirections
Capon1. Preheat oven to 325F/170C.
2. Clean capon of excess fat. Pour boiling water over capon and inside cavity. Pat dry.
3. Season the capon - Rub inside and out with half of orange, onion and the piece of ginger. Place the unused half of the orange, onion and ginger inside the cavity.
4. Truss the capon. Tie legs together and secure wings close to body, using kitchen twine.
5. Mix together mustard powder, paprika and powdered ginger and rub all over capon.
6. Place bouquet garnie mixture in large roasting pan and spread vegetables around edge leaving a well in the center for the capon.
7. Place capon, breast down, on small rack in well and pour cup of the cooking liquid over the capon. Roasting breast side down ensures that juices flow through the white meat keeping it moist. Bake 1 -2 hours depending on how big the capon is, basting every 30 minutes. Add more cooking liquid as needed to the pan. This will become the gravy. (shorter time for chicken, longer for turkeybest advice is to buy an instant-read thermometer).
8. After 1 -2 hours turn capon breast side up and bake at least 30 minutes more. This gives the capon golden crispy skin.
1. Remove capon from pan after cooking and place on serving platter, tented with aluminum foil for 10-15 minutes before carving.
2. Pour off as much fat as possible.
3. Discard ginger.
4. In a blender, put 1 cup of cooked vegetables from roasting pan and add some of the liquid. Puree until vegetables are mashed. Add more vegetables and liquid until all are done. The ratio of liquid to vegetables will determine how thick/thin the gravy gets. Its a personal preference.
5. Pour into a gravy boat and serve with sliced capon.
See more: Poultry, North American, Bake, Main, Winter, Easter, Fall, Vegetables