Roasted capon with seasonal vegetables, Christmas recipe

A traditional baked capon with ease with all the cooking tips to obtain very soft meat.

Christmas capon accompaniment to seasonal vegetables

Absolute essential of festive tables, capon has the advantage of being big but not too much, Perfect for a large family, 6 to 10 people depending on the size. No innovative recipe here, but Traditional baked cooking.

However, I give you advice fromSupport with seasonal vegetables (winter therefore), time, process and cooking heat for stress -free preparation and very tender meat. I give you some here Tips learned during my CAP Cuisine.

These photos were taken during the family meal of Christmas last year. No culinary styling, photos taken in the day quickly on a stained tablecloth in the middle of a mumped family for some, mi exasperated for others. Yes I still take pictures. But I admit as much throughout the year I imagine recipes, I cook them, put myself in a little corner of the house with a staging to try to take beautiful photos, as much for Christmas dishes, I have a little email to make a capon or a log in October to offer you new ideas. So here is a recipe approved at 100% roasted capon for your holiday tables.

What vegetables to accompany your capon at Christmas

The traditional chestnut stuffing, but if we were changing a little? No farce here but seasonal vegetables. Common sense you will tell me but it seemed so natural to me that to surround the capon of what we find locally in winter in December in France, be Potimarron, carrot, turnip, sweet potato, onion and a few chestnuts anyway Because it’s Christmas and ultra gourmet. These accompaniment go wonderfully with festive poultry: turkey, guinea fowl, duck …

A capon is a young castrated rooster of 7 weeks. Who, 4 weeks before Christmas, he is richly nourished with cereals and whole milk allowing him to produce a lot of fat.
Chapon meat contains 20% lipids. I recommend that you choose a Red Label Chapon which is older, 3 to 6 months. The Red Label Chapon is nourished by 75% cereals and is raised outdoors or in freedom. There is also the Bresse AOP capon, I admit that I have not yet had the chance to test.

I offer you a full article on the different poultry that you can choose for your Christmas meal. Chapon, turkey, chicken, guinea fowl, goose or even chicken. To read!

Chapons generally make 2.5 to 3.5 kilos, you must have 400 gr per person. A capon is therefore ideal for 6 to 10 people.

You must Take the capon out of the refrigerator 1 hour before cooking.

The cooking time is 1 hour per kilo of poultry1h10 when the capon is stuffed. Start cooking in a warm oven, 160 °and cover the poultry with aluminum foil to avoid thermal shock and so that the meat does not dry up. 30 minutes before the end of cooking, remove the aluminum foil, water the capon widely with the cooking juices, the skin will thus brown and become crisp. This gentle cooking mode in an oven not too hot makes the flesh very tender.

When the meat is cooked, it is important to rely on meat. Take it out of the oven and lower the oven between 50 and 60 ° C. Cover the meat again with aluminum foil, cover with one or more tea towels so that poultry remains hot.
Let it rest for half an hour covered for half an hour (20 to 30 minutes). This will allow meat juices to distribute evenly in the flesh and prevent all the juice from flowing when cutting the capon. You can after this rest time serve immediately or possibly leave on hold in the barely hot oven, it will keep the meat hot without cooking it more.