The capons are not common in my kitchen, much more used to free-range chicken. However, as the saying goes, "once a year does not hurt." Last weekend prepare roasted capons with potatoes with rosemary, a very simple but tasty dish that almost everyone likes.
The meat of the capon is very tender and tasty. It is very well stuffed and roasted in the oven with potatoes, mushrooms and / or carrots as a side. This time I opted for a simple version, without filling, but no less tasty for that. A little butter, a glass of brandy, and a few sprigs of rosemary added to the flavor.
Roasted capons with rosemary potatoes
Author Maria
Kitchen: Traditional
Recipe type: Meat
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 2 small clean capons
- 2 potatoes
- 2 sprigs of rosemary
- Lard to spread the capons
- Olive oil
- 2-3 glasses of Brandy
- Sal Island
Preparation
- We preheat the oven to 220ºC.
- We wash, peel and we cut the potatoes diced or large wedges. We place the potatoes in a baking dish. Season with salt and pepper, add the extra virgin olive oil and the sprigs of rosemary.
- We inject brandy in the capons; for the breasts, legs, etc ... so that it is more juicy.
- We spread the skin with lard, season and place them in the baking dish.
- We bake the capons, breast side up, for 30 minutes or until golden brown at 220ºC.
- Time passed, we turn them around, leaving the breasts down. We add a glass of Brandy and lower the temperature to 180ºC. We roast one more hour until they are done. In that time, it will be convenient to open the door and bathe the capons with brandy a couple of times.
- When they are done, we turn off the oven and open the door slightly, leaving let them rest 15 minutes inside.
Nutritional information per serving
Calories: 260