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Roast Capon - Forno Bravo Forum: The Wood-Fired Oven Community



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Roast Capon

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  • Roast Capon

    Happy Holidays to everyone,

    We are keeping our oven very busy this holiday season, with dinner
    guests and visitors. It had barely had time to cool off, and has been
    performing wonderfully.

    Here is a new chicken/capon recipe that we found in an Italian
    cookbook. The capon is the bird of choice for Christmas here (it's a
    male castrated chicken, ouch), and ours was about 6-7 pounds. The
    capon is a little fattier than chicken, and has a great flavor. It is
    big enough for a small dinner party. I boiled the heat, feet and
    insides to make stock for risotto.

    There are a couple of nice aspects to the recipe. First, it uses the
    heat of the oven and dome to brown and seal the bird, and it uses
    dessert wine and tomatoes to make a very rich and flavorful
    sauce/gravy. You turn the bird a number of times when the oven is
    still hot, then cover it with foil for the 90 minute roasting period.
    Our visitors said it was the best meal they've had on their trip.

    6-7 pound capon
    1 carrot, diced
    1 onion, diced
    1 glove of garlic, smashed and minced
    1 glove of garlic, slivered (optional)
    5 TBL olive oil
    1 cup chicken stock
    1 cup vin Santo (I think any dessert wine will do)
    1 can of peeled, chopped tomatoes

    Place the carrot, onion, smashed garlic and 3 TBL olive oil to a
    metal cooking pan capable of holding a couple cups of liquid. Cut 6-8
    slits in the bird meat and set the slivered garlic in the cuts. Place
    the bird in the pan, and coat it with the last 2 TBL of olive oil.

    Fire your oven until the carbon burns off (650F+), then shovel out
    all the coals and let it rest for a few minutes. Make sure you have
    driven enough heat into the oven to roast for about 2 hours. You want
    a hot oven, which is capable of browning your bird from the dome
    heat, but not so hot that you burn everything in the first few

    Place the pan in the hot oven, and when the top of the bird starts to
    brown, turn the bird a quarter turn. Keep browning and turning the
    bird until it is a nice medium brown. Cover the bird with two layers
    of aluminum foil, taking care to cover the tips of the wings and the

    Add the stock, vin Santo and tomatoes. The liquids will cook into a
    great sauce, and the tomatoes will disappear.

    Cook for 90 minutes, or until the bird is done.

    Strain the sauce to remove the carrot and onion pieces, and skim off
    the excess oil and fat. You can either use the sauce as is, or as the
    base for a thickened gravy.