Stuffed capon with roast root vegetables

Aaron Craze puts a twist on an often overlooked British Christmas dish
By Aaron Craze
Stuffed capon with roast root vegetables
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

  • 1 small or medium capon
  • ground cinnamon

For the stuffing

  • 150 g golden sultanas
  • 150 g mixed fruit and nut
  • 150 g dried apricots
  • 100 g fresh cranberries
  • 6 sage leaves, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 red onion
  • 01 lemons, juice only
  • 200 g breadcrumbs

For the roast vegetables

  • 250 g baby turnips
  • 250baby g carrots
  • 500 g potatoes
  • olive oil
  • salt and black pepper

For the gravy

  • pan juices, from the roasting tray
  • 500 ml stock
  • 100 ml white wine
  • salt and black pepper

Method

1. In a saucepan, boil the cranberries with a little sugar and water until they soften slightly, remove from the heat and add the other ingredients. Mix well.

2. Preheat the oven to 180C/gas mark 4.

3. Turn the capon upside down, then carefully trim the carcass from the flesh without piercing the skin, removing the thighs, legs and wings, following the bone as close as possible. Spatchcock the boned capon in half across its length and spread the stuffing onto one side in a long even sausage shape. Roll up the capon into a tight roll and tie with loops of butcher's twine wrapped around the meat at 3cm intervals and tightened with slipknots.

4. Brush the skin of the capon with olive oil and sprinkle with a little sea salt and cinnamon. Put on a roasting rack (reserve the bones of the capon to make stock).

5. Roast the capon for 20 minutes per 500g, until the capon is golden on the outside and cooked through (check the temperature inside the cooked capon: it should be 78C.)

6. Toss the vegetables for roasting in olive oil, season to taste and roast in the oven for 40 minutes, or until cooked.

7. Let the capon rest for 15 minutes in a warm place before serving.

8. Once you have removed the cooked poultry meat from the roasting tray, spoon off most of the fat from the tray but leave the meat juices.

9. With a wooden spoon, scrape the sides and bottom of the tray to loosen the brown bits, which contain all the flavour.

10. Add the wine and stock and cook over a fairly high heat for a couple of minutes, stirring briskly the whole time until the liquids begin to boil.

11. As the gravy cooks it will start to reduce, resulting in a concentrated but thin gravy. The longer the gravy is cooked the more it will reduce and the stronger the taste will be.

12. Season to taste with salt and pepper

13. Slice the capon and serve with the roast vegetables and the gravy.

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