Roast Capon with Lemon and Thyme Recipe

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Ingredients:

Serving

1 (8-lb) capon or roasting chicken
3/4 stick (6 tbsp) unsalted butter, softened
1 tbsp finely grated fresh lemon zest
1 tsp chopped fresh thyme
1 1/2 tsp salt
1/2 tsp black pepper
4 whole lemons , quartered lengthwise
1 cup water
2 tsp red-currant jelly
garnish: fresh flat-leaf parsley and thyme sprigs

Directions:

Preheat oven to 375°F.
Rinse capon inside and out and discard any excess fat from cavity. Pat capon dry and season cavity with salt and pepper. Put in a large roasting pan and let stand at room temperature 20 minutes.
While capon is standing, stir together butter, zest, thyme, salt, and pepper in a small bowl.
Turn capon so neck cavity is nearest you. To loosen breast skin, lift neck flap and work your fingers gently between skin and flesh, being careful not to tear skin. Slide your fingers down breast and along both sides all the way to thighs. Put half of butter mixture evenly under skin of each breast, then rub outside of capon to distribute evenly.
Place 6 lemon wedges in cavity of bird and tie legs together with string.
Roast capon in middle of oven, basting with pan juices every 30 minutes, 1 1/2 hours. Skim most of fat from pan, then add remaining 10 lemon wedges to pan, tossing with pan juices. Continue roasting capon, basting every 15 minutes, until thermometer inserted 2 inches into fleshy part of a thigh (do not touch bone) registers 170°F, about 45 minutes more.
Tilt capon in pan to pour out juices in cavity, then transfer capon and lemon wedges to a carving platter and let stand 20 to 30 minutes before carving. Do not clean pan.
Skim fat from pan juices and straddle roasting pan across 2 burners. Add water and jelly and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Continue to boil, stirring occasionally, until reduced to about 1 cup, about 5 minutes. Season sauce with salt and pepper, then pour through a fine-mesh sieve into a bowl.
Carve capon and serve with sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	95.21 Kcal (399 kJ)
Calories from fat	35.27 Kcal
		% Daily Value*
Total Fat	3.92g	6%
Cholesterol	168.39mg	56%
Sodium	481.34mg	20%
Potassium	171.06mg	4%
Total Carbs	4.09g	1%
Sugars	1.61g	6%
Dietary Fiber	0.92g	4%
Protein	10.53g	21%
Vitamin C	25.7mg	43%
Vitamin A	2.3mg	76%
Iron	3.7mg	21%
Calcium	17.8mg	2%

Amount Per 100 g
Calories	78.62 Kcal (329 kJ)
Calories from fat	29.13 Kcal
		% Daily Value*
Total Fat	3.24g	6%
Cholesterol	139.06mg	56%
Sodium	397.49mg	20%
Potassium	141.26mg	4%
Total Carbs	3.38g	1%
Sugars	1.33g	6%
Dietary Fiber	0.76g	4%
Protein	8.69g	21%
Vitamin C	21.3mg	43%
Vitamin A	1.9mg	76%
Iron	3.1mg	21%
Calcium	14.7mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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