Roasted Capon
The juiciest roasted capon with just a few simple steps. Served with honey vegetables and roasted baby potatoes. Perfect for Christmas or a Sunday roast.
Ingredients:
Marinade:
4 Garlic Cloves
1 Lemon (cut into 4 pieces)
Herbs such as Thyme, Rosemary, Sage & Parsley
1tsp Salt
1tsp Honey or Maple Syrup
2 Dried Bay leaves
1tsp Mixed Peppercorns
1ltr Water
Buttered Herbs:
A mix of Parsley, Sage, Basil & Thyme
30g Salted Butter
1 Garlic Clove
1tsp Olive Oil
Salt & Pepper
Honey Veggies:
300g Parsnips
300g Carrots
400g Brussels Sprouts
1tbsp Olive Oil
1tbsp Honey
1tsp Dry Rosemary
1tsp Aniseed
Salt & Pepper
Baby Potatoes:
500g Baby Potatoes
2tsp Olive Oil
1tsp Dry Rosemary
1tsp Smoked Paprika
Salt & Pepper
2 - 2.5kg Capon or Chicken
1 whole Lemon
Mixed Herbs
Method:
Start with the marinade. This step helps your bird to remain juicy and moist on the inside.
Place all the marinade ingredients in a small pot and boil for about 15 minutes.
Add more water to it and let it cool down completely.
Place the bird in a large pot and add the marinade. Add more water until the bird is completely covered.
Cover it with a lid, and let it rest in the fridge for at least 4 hours. Ideally, overnight, the more time you give it, the more marinate it will absorb.
Prepare the buttered herbs. Let the butter rest at room temperature until it gets soft.
Chop the herbs and add them to the butter. Add the oil, and minced garlic, and season with salt & pepper.
Mix well to create a paste.
Remove the bird from the marinade, and discard the herbs and liquid.
Pat dry the bird with a kitchen towel. Make sure to dry it well, with a lot of moisture, you won’t get crispy skin.
Create a pocket between the breast and the skin, and fill it with some of the butter.
Prick the lemon with a knife and place it with some herbs in the bird’s cavity. This will create a bomb of flavours inside the bird and keep it moist while cooking.
Coat the whole bird with the remaining butter until it’s completely coated.
Tie the legs together with kitchen thread.
Remove the divider from the Ninja Foodi, and place the bird inside.
Select ‘Magazine’ and the Roast setting, to 15 minutes.
After 15 minutes, continue cooking the bird at 160°c. Cooking time is 40 minutes per kilo, so if it’s 2 kg, it will take 1 hour and 20 minutes.
For the veggies, peel and wash all the vegetables and chop them into chunks. If the Brussels sprouts are small, leave them as a whole.
Place them in a bowl, and season them with all the ingredients.
If using the Ninja Foodi, Place the divider in the drawer, and place the vegetables on one section.
Wash the potatoes, no need to peel them. Dry them well and mix them with their ingredients.
Place them in the second section of the air fryer.
Select the Roast function and roast them for 20 - 25 minutes until done.
Let the bird rest for 15 minutes before carving.
The next steps are optional.
If you want to create a sauce, you can use the juices from the bird.
Place the drippings in a small pot, add some chicken stock and bring it to a boil.
Pass them through a sieve and place them back in the pot.
Mix 1stp of cornflour with a little water and add it to the pot.
Bring it to a boil stirring frequently. The sauce should thicken. Season with salt & pepper and it’s ready to serve. Add a little cream if desired.
Enjoy!
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