Roast Capon With Apricot And Walnut Stuffing Recipe - Cooking Index
Roast Capon With Apricot And Walnut Stuffing Recipe - Cooking Index
Presents to the landlord to keep him sweet on quarter-days (when quarterly rents were due) were customary for centuries, and capons (castrated cocks) were the most usual Christmas and New Year offerings. One anonymous writer in 1644 insisted that one should 'offer up a capon sacrifice unto his worship at a New Year's 'Tide,' while another popular rhyme was:
Type: Poultry| 1 | Oven-ready capon - * see note | |
| Salt | ||
| Black pepper - freshly ground | ||
| Stuffing | ||
| 6 tablespoons | 90ml | Butter |
| 2 tablespoons | 30ml | Onions - finely chopped (medium) |
| 3 cups | 438g / 15oz | Fresh white bread crumbs |
| Grated rind and juice of one orange | ||
| 4 oz | 113g | Dried apricots - finely chopped |
| 1/2 cup | 73g / 2.6oz | Walnuts - finely chopped |
| 1 tablespoon | 15ml | Finely chopped fresh rosemary |
| Salt and freshly ground black pepper |
* Note: Capons vary in size from 5 pounds to 8 pounds and will comfortably serve 8 to 12 people.
Preheat oven to 375 degrees.
Remove any large pieces of fat from the bird and put on one side. Melt the butter in a pan and gently fry the onions for 5 minutes. Remove from the heat and tip into a mixing bowl. Add all the remaining stuffing ingredients and mix well. Divide the stuffing between the neck end and the cavity of the bird. Truss with string.
Weigh and calculate the cooking time, allowing 15 minutes per 1 pound and 15 minutes over, including the weight of the stuffing. Place the bird in a roasting tin, season lightly with salt and pepper and lay the reserved pieces of chicken fat on the breast. Roast until crisp and golden brown, basting frequently during cooking.
Source:
THE LONDON RITZ BOOK OF CHRISTMAS by Jennie Reekie
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