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Christmas Capon with Herbs


Ready In: 220 Minutes
Prep Time: 20 Minutes
Cook Time: 180 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Remove the giblets from the capon and reserve for another use. Trim and discard all excess fat from the bird. Rinse the capon and pat it dry.
  • Combine the rosemary, minced garlic, and salt. Rub the capon with the olive oil, then the rosemary-garlic mixture. Season with pepper. Cover loosely with plastic wrap and refrigerate overnight.
  • Preheat the oven to 325°. Place the rosemary sprigs in the cavity along with the head of garlic. Truss the bird and place it on a rack in a roasting pan. Roast the capon 25 minutes per pound, about 2-1/2 to 3 hours, or until it registers 170° on a meat thermometer.
  • Remove the capon from the oven and place it on a heated platter; let it rest for 20 minutes. In a small bowl, combine the vinegar and brown sugar. Drizzle the vinegar mixture over the capon; carve and serve immediately.
  •  SAVE