Herb-Infused Roast Capon with Savory Stuffing and Rich Garlic Gravy
This delightful Herb-Infused Roast Capon is a centerpiece for your Passover celebration, bringing tradition and flavor to your table. Tender and juicy, the capon is expertly seasoned and stuffed with a savory Matzo, Walnut, and Mushroom filling, creating a harmonious blend of textures and tastes. As it roasts, the aromatic tarragon and roasted garlic infuse the meat while creating a depth of flavor in the accompanying gravy. This recipe, a cherished find from McCall's magazine, has been preserved for its deliciousness and ties to cherished family moments at festive gatherings. Serve alongside roasted vegetables and a luscious chocolate-almond torte to complete your holiday menu.
N/A
Servings
500
Calories
12
Ingredients
Ingredients
Capon
1 (9-10 lb) (Rinsed and patted dry)
Salt
1 teaspoon (Divided)
Fresh ground pepper
1 teaspoon (Divided)
Unsalted margarine
3 tablespoons (Softened)
Fresh tarragon
6 sprigs (Whole)
Prepared Matzo, Walnut and Mushroom Stuffing
1 batch (See link for recipe)
Cold water
3 cups (Divided)
Garlic
1 small head (Loose papery outer skin rubbed off, then wrapped in foil)
Chicken broth
2 cups (Store-bought or homemade)
Celery rib
1 (Cut into chunks, with leaves)
Onion
1 small (Unpeeled and quartered)
Potato starch
1 1/2 tablespoons (For thickening gravy)
Instructions
1
To begin, prepare the Matzo Walnut and Mushroom stuffing according to the linked recipe.
2
Preheat your oven to 450°F (230°C). Remove the giblets and neck from the capon and set them aside for later use. Trim any excess fat around the capon, then season the body cavity by sprinkling in 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
3
Gently loosen the skin over the breasts and legs by inserting your fingers under the skin. Spread 2 tablespoons of softened margarine evenly under the skin and tuck in the tarragon sprigs for extra flavor.
4
Loosely fill the neck cavity with a portion of the prepared Matzo, Walnut, and Mushroom stuffing. Fold the skin back over the neck opening and secure it with poultry pins. Fill the main body cavity with the remaining stuffing and fasten the skin shut with poultry pins, tying the legs together with kitchen string for stable roasting.
5
Place the stuffed capon breast-side up on a roasting rack in a large pan. Rub the remaining margarine over the breast and legs, then season with the remaining salt and pepper. Pour 1 cup of cold water into the bottom of the pan to keep the meat moist during roasting.
6
Roast the capon for 15 minutes, then reduce the oven temperature to 325°F (160°C). Continue to roast for an additional 2 to 2 1/4 hours, basting with the pan juices every 30 minutes. The capon is ready when a meat thermometer inserted into the thickest part of the thigh (not touching the bone) reads 170°F (77°C). In the last hour of roasting, place the garlic head wrapped in foil in the oven to roast until soft.
7
For the gravy, combine the reserved neck and giblets (excluding the liver), 2 cups of cold water, chicken broth, chopped celery, and quartered onion in a 2-quart saucepan. Simmer uncovered for about 1 hour, allowing the mixture to reduce to 3 cups. Afterward, strain the broth, discarding the solids.
8
Once the capon is fully cooked, transfer it to a platter and remove the stuffing to a serving bowl, keeping it warm. Loosely cover the capon with foil to allow it to rest for 15 to 20 minutes.
9
To prepare the gravy, halve the roasted garlic crosswise and squeeze the pulp through a small sieve. Discard the excess fat from the roasting pan and place it over two burners on the stove. Add 1/2 cup of the prepared broth to the pan and bring it to a boil, scraping up any browned bits from the bottom with a wooden spoon. Whisk in the garlic pulp and potato starch, then gradually stir in the remaining broth. Continue to boil, whisking, until the mixture thickens, about 5 minutes. Season with any remaining salt and pepper to taste.
10
Carve the rested capon and serve hot, accompanied by the stuffing and rich garlic gravy for a perfect holiday meal.
Nutrition Information
31
Fat
37.5
Carbs
37.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein featured in this recipe?
The main protein is a 9-10 lb capon, which is a specially bred roast chicken.
For which holiday is this Herb-Infused Roast Capon traditionally prepared?
This recipe is a traditional centerpiece for a Passover celebration.
What type of stuffing is used in this capon recipe?
The capon is filled with a savory Matzo, Walnut, and Mushroom stuffing.
What is the initial preheat temperature for the oven?
The oven should be preheated to 450°F (230°C) before roasting begins.
How should the capon be seasoned internally?
The body cavity should be seasoned with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
Where should the margarine and tarragon be placed?
They should be spread evenly under the loosened skin of the breasts and legs.
How do you secure the stuffing inside the capon?
Use poultry pins to secure the skin over the neck and body openings, then tie the legs together with kitchen string.
What is the first step of the roasting process?
Roast the capon at 450°F for 15 minutes before reducing the heat.
To what temperature should the oven be reduced after the initial 15 minutes?
The oven temperature should be reduced to 325°F (160°C).
How long does the capon cook at the lower temperature?
It should roast for an additional 2 to 2 1/4 hours.
How often should you baste the capon during roasting?
The capon should be basted with pan juices every 30 minutes.
What internal temperature indicates that the capon is fully cooked?
The capon is ready when a meat thermometer in the thickest part of the thigh reads 170°F (77°C).
How is the garlic prepared for the rich garlic gravy?
A small head of garlic is wrapped in foil and roasted in the oven during the last hour of cooking until soft.
Which ingredients are used to simmer the base for the gravy?
The reserved neck and giblets (minus liver), water, chicken broth, celery, and onion are simmered together.
How long should the gravy base simmer?
The gravy base should simmer uncovered for about 1 hour until reduced to 3 cups.
How do you extract the garlic for the gravy?
Halve the roasted garlic head crosswise and squeeze the soft pulp through a small sieve.
What is used as a thickening agent for the gravy?
Potato starch is used to thicken the gravy, making it suitable for Passover.
How long should the capon rest after being removed from the oven?
The capon should rest for 15 to 20 minutes before carving.
What should be done with the stuffing once the capon is cooked?
The stuffing should be removed from the cavity and transferred to a separate serving bowl to keep warm.
How many calories are estimated per serving?
Each serving contains approximately 500 calories.
What are the fat and protein contents of this dish?
The dish contains 31 grams of fat and 37.5 grams of protein per serving.
What is the carbohydrate count for this recipe?
There are 37.5 grams of carbohydrates per serving.
Why is water added to the roasting pan?
One cup of cold water is added to the bottom of the pan to help keep the meat moist during roasting.
What side dishes are recommended to serve with this capon?
It is recommended to serve this with roasted vegetables and a chocolate-almond torte.
Is the onion used in the gravy peeled?
No, the recipe specifies using an unpeeled and quartered onion for the gravy broth.
What part of the giblets should be excluded from the gravy simmer?
The liver should be excluded from the simmered gravy broth.
How do you deglaze the roasting pan for the gravy?
Add 1/2 cup of broth to the roasting pan and bring to a boil while scraping up the browned bits.
What type of margarine is recommended?
Unsalted, softened margarine is recommended for this recipe.
Does this recipe use fresh or dried herbs?
The recipe calls for fresh tarragon sprigs and fresh ground pepper.
How many people does a 9-10 lb capon typically serve?
While servings vary, a capon of this size generally serves 6 to 8 people generously.