Brick Oven Roast CaponDec 30, 2011Posted by guestchefPrint
The capon is the bird of choice for Christmas in Italy (it’s a male castrated chicken, ouch). The capon is a little fattier than chicken, and has a great flavor. A 6-7lb bird is large enough for a small dinner party. I boiled the head, 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.