Cooking A Cockerel For Christmas Food
ROASTED CAPON
Steps:
- Preheat the oven to 425 degrees F.
- Place the capon, breast-side up, in a large roasting pan and pat the outside dry with paper towels. Sprinkle the cavity generously with salt and pepper. Place the lemons and thyme inside the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Brush the capon with half of the melted butter, then sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Place the onions around the capon, pour the rest of the melted butter over the onions and sprinkle the onions with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place the capon in the oven and roast for 1 1/2 hours, until the juices run clear when you cut between the leg and the thigh.
- Remove the capon from the oven and cover the pan with aluminum foil. Allow the capon to rest for 20 minutes, then carve it and serve warm with the onions.
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- Take the cockerel out of the fridge an hour before putting it into the oven, so it can get to room temperature.
- Put the cockerel into a large roasting tin. Stuff sage and onion into the bird’s cavity making sure not to stuff it too tightly as the stuffing will expand in the oven.
- Stuff half the premium pork sausage meat into the neck and close the neck skin over the stuffing and secure with a few tooth picks.
- Form little stuffing balls with the remaining stuffing, place into a greased tin and put in the fridge until later.
- Brush the bird with melted butter all over and season with salt and pepper. Place in the tin breast-side down and roast for 1½ hours – basting the cockerel regularly with the meat juices.
- After 1½ hours, turn the bird over, so that it’s breast side up, and roast for another 2 hours. Add the stuffing balls 20 minutes before the bird is done.
- Increase the oven temperature to 220°C/425°F/Gas 7 for the last 15 minutes to brown and crisp the skin.
- Please check the cockerel is fully cooked. (Insert a thermometer into a meaty part of the leg, avoiding the bone and check that the temperature has reached 165°F/75°C).
- Take the bird out and pour the meat juices into a saucepan. Cover the bird in foil and leave to rest for 30 minutes before serving.
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