Roast Capon With Mushroom Stuffing Recipes

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ROASTED CAPON WITH QUINOA-OLIVE STUFFING



Roasted Capon with Quinoa-Olive Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 large fennel bulb, cut into 1/2-inch chunks, plus 2 tablespoons chopped fronds
Kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 cup quinoa, rinsed well
1 1/2 cups low-sodium chicken broth
1 bunch scallions, chopped
1/2 cup coarsely chopped dried apricots
1/2 cup coarsely chopped toasted pistachios
1/2 cup coarsely chopped pitted green olives
3 tablespoons chopped fresh parsley
Grated zest and juice of 1 orange
Freshly ground pepper
1 (8-pound) capon or large roasting chicken, rinsed and patted dry
Kosher salt
2 tablespoons extra-virgin olive oil
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/4 teaspoons sweet paprika

Steps:

  • Preheat the oven to 450 degrees F.
  • Make the stuffing: Heat the olive oil in a wide saucepan over medium heat. Add the onion, fennel chunks and 3/4 teaspoon salt and cook until slightly soft, about 7 minutes. Add the coriander and cumin and cook for 1 minute. Stir in the quinoa and broth and bring to a simmer; cover and cook over low heat until the quinoa is tender, 10 to 12 minutes. Let cool slightly, then add the scallions, dried apricots, pistachios, olives, parsley, orange zest and juice, fennel fronds, 1/2 teaspoon salt, and pepper to taste. Toss to combine.
  • Prepare the capon: Season the inside of the bird with salt. Fill the cavity with the quinoa stuffing and tie the legs together. Place any extra stuffing in a small oiled baking dish, cover with foil and set aside. Brush the capon with 2 tablespoons olive oil. Mix the coriander, cumin and paprika in a small bowl. Rub the spice mixture over the capon and season with salt.
  • Pour 1 cup water in the bottom of a large roasting pan; place a rack in the pan. Place the capon on the rack, breast-side down, and roast about 30 minutes. Turn the bird breast-side up, reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the thigh registers 165, 1 hour 15 minutes to 1 hour 30 minutes. Place the dish of extra stuffing in the oven about 15 minutes before the capon is done and cook 20 to 30 minutes. Let the capon rest about 15 minutes before carving.

ROAST CAPON WITH MUSHROOM STUFFING



Roast Capon With Mushroom Stuffing image

Make and share this Roast Capon With Mushroom Stuffing recipe from Food.com.

Provided by Chef Gorete

Categories     Whole Chicken

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 21

1 capons, 6-9 lbs or 1 large chicken
6 tablespoons butter
lawry's salt
16 potatoes, medium sized, peeled
6 carrots, peeled
2 cups water
2 tablespoons flour
pan dripping
salt and pepper
skewer
olive oil
2 onions, finely chopped
5 stalks celery, finely chopped
1 1/2 lbs mushrooms, finely sliced
1 teaspoon sage
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
2 tablespoons parsley, chopped
3 large italian buns, finely chopped (approx. 6 cups)
1 egg, slightly beaten

Steps:

  • Preheat oven to 425°F.
  • First prepare the stuffing. Heat oil in a large skillet, then saute the onions until they are tender and transparent. Add the celery to the onions and cook until the celery is soft. Stir in the mushrooms and cook until they are tender. Season the onion mixture with the sage, salt, poultry seasoning, pepper and parsley. Toss until well mixed. Process the buns to make bread crumbs, then add them to the skillet and mix until well combined. Remove from the heat and let cool. Once cool, stir the egg into the stuffing. Set mixture aside.
  • Remove the giblets and wash the capon inside and out. Rub the bird inside and outside with salt. Loosely fill the cavity of the capon and the neck opening with the stuffing. Fold the skin over the stuffing and skewer the openings.
  • Lay the capon in the roasting pan, breast side up. Spread the softened butter on the skin then season the exterior of the bird with Lawry's salt. Add the potatoes and carrots to roasting pan. Roast the capon at 425F with the lid on for 15 minutes. Reduce the heat to 350F and remove the lid. Roast the capon basting frequently with it's own juices for 2 hours or until the juices run clear when pierced.
  • To serve, transfer the capon and vegetables to a heated serving dish. Discard the skewers and keep the bird hot by tenting with foil. while making the gravy.
  • To prepare the gravy, stir the flour into the roasting pan and bring to a boil over moderate heat on the stove. Add the water, salt and pepper stirring and scraping the base and sides to dislodge any crusty bits. Reduce heat and simmer for 5 minutes stirring until gravy is desired consistency. Strain the gravy into a small saucepan and keep warm until ready to serve.

Nutrition Facts : Calories 1444.6, Fat 69.3, SaturatedFat 24, Cholesterol 302.5, Sodium 861.6, Carbohydrate 126.3, Fiber 17.2, Sugar 13.2, Protein 80.1

ROASTED CAPON



Roasted Capon image

Provided by Ina Garten

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 6

1 (8 to 10-pound) fresh capon
Kosher salt and freshly ground black pepper
2 lemons, quartered
12 fresh thyme sprigs
4 tablespoons (1/2 stick) unsalted butter, melted
2 yellow onions, sliced

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the capon, breast-side up, in a large roasting pan and pat the outside dry with paper towels. Sprinkle the cavity generously with salt and pepper. Place the lemons and thyme inside the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Brush the capon with half of the melted butter, then sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Place the onions around the capon, pour the rest of the melted butter over the onions and sprinkle the onions with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place the capon in the oven and roast for 1 1/2 hours, until the juices run clear when you cut between the leg and the thigh.
  • Remove the capon from the oven and cover the pan with aluminum foil. Allow the capon to rest for 20 minutes, then carve it and serve warm with the onions.

ROASTED CAPON WITH BLACK TRUFFLES AND CHANTERELLE STUFFING



Roasted Capon With Black Truffles and Chanterelle Stuffing image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 15

10 dried apricots, finely sliced
3 tablespoons brandy
2 tablespoons unsalted butter
1 tablespoon olive oil
3/4 pound chanterelles, coarsely chopped
2 minced shallots
1/2 cup homemade or low-salt chicken stock
1 cup Japanese-style (panko) bread crumbs (see note)
1 teaspoon minced thyme leaves
Salt and freshly ground black pepper to taste
18- to 9-pound capon or 1 very large roasting chicken
Kosher salt and freshly ground black pepper to taste
2 tablespoons softened unsalted butter
1 tablespoon black truffle paste (see note) or 1 tablespoon very finely minced fresh truffle
2 teaspoons minced shallot

Steps:

  • To make the stuffing, combine the apricots and brandy and set aside. In a large skillet set over medium heat, combine the butter and olive oil. Add the mushrooms and shallots and cook, stirring, until the mushrooms are tender and lightly browned, 7 to 8 minutes.
  • Add the apricots and brandy and cook until the brandy has evaporated. Add the stock and cook until almost dry. Remove the pan from the heat and add the bread crumbs and thyme. Season the stuffing with salt and pepper.
  • To make the capon, preheat the oven to 475 degrees. Season the bird generously, inside and out, with salt and pepper. In a small bowl, combine the butter, truffle paste and shallot and stir until smooth. Use your fingers to gently separate the skin from the breast meat, and work your fingers under the skin at the leg. Push the butter mixture under the skin and over the leg.
  • Stuff the bird loosely with the stuffing (do not pack it, as it expands during cooking) and truss the bird or tie the legs together securely with kitchen string.
  • Place the bird on a roasting pan fitted with a rack and roast for 15 minutes. Lower the temperature to 350 degrees and continue to roast until the juices of the bird run clear when it is pierced at the thickest part of the leg, about 1 1/2 to 2 hours more.
  • Remove the bird from the oven and allow to rest at room temperature for 15 minutes. Remove the string, and then remove the stuffing. Carve and serve the capon with the stuffing on the side.

STUFFED TARRAGON ROAST CAPON WITH RICH PAN GRAVY



Stuffed Tarragon Roast Capon With Rich Pan Gravy image

I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.

Provided by Charlotte J

Categories     Poultry

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 12

1 (9 -10 lb) capons, rinsed and patted dry
1 teaspoon salt
1 teaspoon fresh ground pepper
3 tablespoons unsalted margarine, softened
6 sprigs fresh tarragon
prepared stuffing, matzo walnut and mushroom (Matzo, Walnut and Mushroom Stuffing)
3 cups cold water
1 small head garlic, loose papery outer skin rubbed off then wrap head in foil
2 cups chicken broth
1 celery rib, with leaves cut into chunks
1 small onion, unpeeled quartered
1 1/2 tablespoons potato starch

Steps:

  • NOTE: You will need to prepared Matzo Walnut and Mushroom stuffing recipe #126858 to use for the capon.
  • Pre heat oven to 450 degrees. From capon, remove giblets and neck; set aside. Trim excess fat. Sprinkle body cavity with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Insert fingers under skin on breasts and legs to loosen. With fingers, spread 2 tablespoons of the margarine under skin. Tuck in tarragon sprigs.
  • Loosely fill neck cavity with some Matzo, Walnut and Mushroom Stuffing. Fold skin over; secure with poultry pins. Fill body cavity with remaining stuffing. Join skin using poultry pins; tie with kitchen string. Loosely tie legs together. Place, breast side up, on rack in large roasting pan. Rub remaining margarine over breast and legs; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add 1 cup of the water to pan.
  • Roast capon 15 minutes. Reduce oven temperature to 325 degrees. Roast 2 to 2 1/4 hours longer, basting every 30 minutes with pan juices, until meat thermometer inserted in thickest part of thigh not touching bone registers 170 degrees. (Place garlic in foil in oven with capon for last hour; roast until very soft.).
  • Meanwhile, make broth for gravy: In 2-qt saucepan, combine reserved neck and giblets (except liver), remaining 2 cups water, the broth, celery and onion. Simmer, uncovered, until reduced to 3 cups, about 1 hour. Strain; discard solids.
  • When capon is done, transfer to platter; remove stuffing to serving bowl; keep warm. Loosely tent capon with foil; let rest 15 to 20 minutes.
  • To make gravy: Halve roasted garlic crosswise; squeeze pulp into small sieve. With spatula, scrape pulp through sieve into cup. Discard fat from roasting pan. Place pan over 2 stove-top burners; add 1/2 cup of broth for gravy. Bring to a boil over high heat, scraping up any browned bits with wooden spoon. Whisk in garlic pulp and potato starch. Add remaining broth. Bring to a boil, whisking, until thickened, 5 minutes. Season with remaining salt and pepper.
  • Carve capon. Serve with stuffing and gravy.

Nutrition Facts : Calories 1254.8, Fat 91.8, SaturatedFat 26.2, Cholesterol 383.1, Sodium 718.7, Carbohydrate 3.1, Fiber 0.4, Sugar 0.7, Protein 97.4

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