Roasted Capon With Black Truffles And Chanterelle Stuffing Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Make the stuffing: Heat the olive oil in a wide saucepan over medium heat. Add the onion, fennel chunks and 3/4 teaspoon salt and cook until slightly soft, about 7 minutes. Add the coriander and cumin and cook for 1 minute. Stir in the quinoa and broth and bring to a simmer; cover and cook over low heat until the quinoa is tender, 10 to 12 minutes. Let cool slightly, then add the scallions, dried apricots, pistachios, olives, parsley, orange zest and juice, fennel fronds, 1/2 teaspoon salt, and pepper to taste. Toss to combine.
• Prepare the capon: Season the inside of the bird with salt. Fill the cavity with the quinoa stuffing and tie the legs together. Place any extra stuffing in a small oiled baking dish, cover with foil and set aside. Brush the capon with 2 tablespoons olive oil. Mix the coriander, cumin and paprika in a small bowl. Rub the spice mixture over the capon and season with salt.
• Pour 1 cup water in the bottom of a large roasting pan; place a rack in the pan. Place the capon on the rack, breast-side down, and roast about 30 minutes. Turn the bird breast-side up, reduce the oven temperature to 350 degrees F and roast until a thermometer inserted into the thigh registers 165, 1 hour 15 minutes to 1 hour 30 minutes. Place the dish of extra stuffing in the oven about 15 minutes before the capon is done and cook 20 to 30 minutes. Let the capon rest about 15 minutes before carving.

Steps:

• To make the stuffing, combine the apricots and brandy and set aside. In a large skillet set over medium heat, combine the butter and olive oil. Add the mushrooms and shallots and cook, stirring, until the mushrooms are tender and lightly browned, 7 to 8 minutes.
• Add the apricots and brandy and cook until the brandy has evaporated. Add the stock and cook until almost dry. Remove the pan from the heat and add the bread crumbs and thyme. Season the stuffing with salt and pepper.
• To make the capon, preheat the oven to 475 degrees. Season the bird generously, inside and out, with salt and pepper. In a small bowl, combine the butter, truffle paste and shallot and stir until smooth. Use your fingers to gently separate the skin from the breast meat, and work your fingers under the skin at the leg. Push the butter mixture under the skin and over the leg.
• Stuff the bird loosely with the stuffing (do not pack it, as it expands during cooking) and truss the bird or tie the legs together securely with kitchen string.
• Place the bird on a roasting pan fitted with a rack and roast for 15 minutes. Lower the temperature to 350 degrees and continue to roast until the juices of the bird run clear when it is pierced at the thickest part of the leg, about 1 1/2 to 2 hours more.
• Remove the bird from the oven and allow to rest at room temperature for 15 minutes. Remove the string, and then remove the stuffing. Carve and serve the capon with the stuffing on the side.

Steps:

• Preheat oven to 450 degrees F. Remove the neck and giblets from the cavity and rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper. In a small bowl, mix together the butter, lemon juice and chopped herbs. Rub the herbed butter all over the chicken. Put the lemon halves, onion, garlic and whole herbs inside the bird. Tie the legs together with kitchen twine to help hold its shape.
• Place the chicken, breast side down, on a V-rack in a roasting pan. Cooking the chicken on a rack helps make its skin crisp and keeps it from sticking to the bottom of the pan. Pour water in the roasting pan to prevent the fat drippings from burning and smoking.
• Roast the chicken for about 20 minutes, then carefully turn the bird over breast side up. It is best to take the pan out of the oven, close the oven door to maintain the temperature, and rotate the chicken on the counter. Baste the chicken all over with the pan drippings. Turn the heat down to 375 degrees F and return the pan to the oven. Continue to roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees to 170 degrees F, count on this taking about 2 hours. Remove the chicken to a platter and let stand for 15 minutes so the juices settle back into the meat before carving.
• Meanwhile, pour the drippings from the roasting pan into a gravy separator or measuring cup to let the fat rise to the top. Skim and discard the fat then return the pan juices back in the roasting pan. Place the roasting pan on top of the stove over medium heat. Add the sherry and deglaze, scraping up the browned bits from the bottom of the pan. Season with salt and pepper, and serve with chicken.

Steps:

• Tear the bread into small pieces (you should have about 16 cups) and put in a roasting pan or large bowl. Cover with paper towels and leave out overnight to dry. Or spread on a baking sheet, in batches, and lightly toast in a 300°F. oven, then put in a roasting pan or large bowl. Set aside.
• Wipe the mushrooms clean with a damp towel. Trim the tough ends. Slice some thick, and chop the rest. Set aside.
• Put the pancetta in a large skillet and cook over medium heat until the fat is rendered, about 7 minutes. Using a slotted spoon, remove the pancetta to a large plate.
• Add 2 tablespoons of the butter to the fat remaining in the pan and turn the heat to medium-high. Add the onion and shallots, season with salt and pepper, and cook, stirring occasionally, until just soft; do not brown. Remove to the plate holding the pancetta.
• Add 3 tablespoons butter to the pan, then add the mushrooms, season with salt and pepper, and sauté until starting to brown. Remove to the plate.
• Add the wine to the pan and deglaze over medium-high heat, stirring and cooking until the wine reduces by about half. Pour the liquid over the mushrooms.
• Wipe out the pan and add the remaining 5 tablespoons butter. Add the diced pears and sugar, in batches if necessary, season with salt and pepper, and sauté until the pears begin to brown slightly. Remove from the heat.
• Add the sauteéd ingredients to the bread and toss lightly to combine. Add the herbs and toss again. Slowly pour 1 cup of the stock over the mixture and toss.
• Add enough additional stock to make a very moist stuffing. Taste and adjust for salt and pepper. (If you are stuffing a brined turkey, remember that the juices from the bird will add a bit more salt.)
• Preheat the oven to 375°F. Generously butter 12 muffin cups.
• Just before roasting the turkey, put some of the room-temperature stuffing lightly inside the cavity. Place the whole pear in the opening of the cavity to help hold the stuffing in the bird. Roast as directed.
• Fill the muffin cups with the remaining stuffing, pressing down so each one is well filled. Top each with 1 tablespoon stock. Bake for 20 to 30 minutes, until a golden crust forms on the bottom.
• To serve, use a butter knife to remove the stuffing muffins and invert onto the plates.
• Makes enough stuffing for a 12- to 14-pound turkey and 12 muffins; if not stuffing a turkey, the recipe will fill 2 dozen muffin cups or a small casserole dish.

Steps:

• Sprinkle the bird liberally with salt, wrap it well and refrigerate until you are ready to roast it.
• Preheat oven 425ºF.
• Place the capon, breast side up, in a large (13"x16"x3") roasting pan and pat the outside dry with paper towels.
• Sprinkle the cavity generously with salt and pepper.
• Tie the legs together with kitchen string and tie the wings close to the body of the capon.
• Brush the capon with half the melted butter or margarine, sprinkle with 1 tablespoon salt and 1 teaspoon pepper.
• Place the onions and carrots in a large bowl.
• Add the rest of the melted butter or margarine to the carrots and onions in the bowl, plus 1 tablespoon of salt, and 1 teaspoon pepper; toss well.
• Place the onions and carrots around the capon; use lemon juice on capon and place rosemary sprigs and quarterd lemons around the bird.
• Place the capon into the oven legs first (the back of the oven tends to be hotter than the front)and roast for 1-1/2, until the juices run clear when you cut between the leg and thigh.
• Remove the capon from the oven and cover the pan with aluminum foil.(If the vegetables aren't browned, transfer the capon to a platter and cover with aluminum foil).
• Return the vegetables to the oven to cook while the meat rests.
• Allow the capon to rest for 20 minutes, then carve it and serve warm with the vegetables.
• Skim the fat off the pan juices and pour over the carved capon and vegetables.
• For the whole dinner, serve; buttermilk mashed potatoes, green beans with shallots, orange-honey glazed carrots,and pumpkin mousse parfait. This is how the Barefoot Contessa served this meal.
• Enjoy!

Steps:

• NOTE: You will need to prepared Matzo Walnut and Mushroom stuffing recipe #126858 to use for the capon.
• Pre heat oven to 450 degrees. From capon, remove giblets and neck; set aside. Trim excess fat. Sprinkle body cavity with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Insert fingers under skin on breasts and legs to loosen. With fingers, spread 2 tablespoons of the margarine under skin. Tuck in tarragon sprigs.
• Loosely fill neck cavity with some Matzo, Walnut and Mushroom Stuffing. Fold skin over; secure with poultry pins. Fill body cavity with remaining stuffing. Join skin using poultry pins; tie with kitchen string. Loosely tie legs together. Place, breast side up, on rack in large roasting pan. Rub remaining margarine over breast and legs; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add 1 cup of the water to pan.
• Roast capon 15 minutes. Reduce oven temperature to 325 degrees. Roast 2 to 2 1/4 hours longer, basting every 30 minutes with pan juices, until meat thermometer inserted in thickest part of thigh not touching bone registers 170 degrees. (Place garlic in foil in oven with capon for last hour; roast until very soft.).
• Meanwhile, make broth for gravy: In 2-qt saucepan, combine reserved neck and giblets (except liver), remaining 2 cups water, the broth, celery and onion. Simmer, uncovered, until reduced to 3 cups, about 1 hour. Strain; discard solids.
• When capon is done, transfer to platter; remove stuffing to serving bowl; keep warm. Loosely tent capon with foil; let rest 15 to 20 minutes.
• To make gravy: Halve roasted garlic crosswise; squeeze pulp into small sieve. With spatula, scrape pulp through sieve into cup. Discard fat from roasting pan. Place pan over 2 stove-top burners; add 1/2 cup of broth for gravy. Bring to a boil over high heat, scraping up any browned bits with wooden spoon. Whisk in garlic pulp and potato starch. Add remaining broth. Bring to a boil, whisking, until thickened, 5 minutes. Season with remaining salt and pepper.
• Carve capon. Serve with stuffing and gravy.

Steps:

• Preheat oven to 425°F.
• First prepare the stuffing. Heat oil in a large skillet, then saute the onions until they are tender and transparent. Add the celery to the onions and cook until the celery is soft. Stir in the mushrooms and cook until they are tender. Season the onion mixture with the sage, salt, poultry seasoning, pepper and parsley. Toss until well mixed. Process the buns to make bread crumbs, then add them to the skillet and mix until well combined. Remove from the heat and let cool. Once cool, stir the egg into the stuffing. Set mixture aside.
• Remove the giblets and wash the capon inside and out. Rub the bird inside and outside with salt. Loosely fill the cavity of the capon and the neck opening with the stuffing. Fold the skin over the stuffing and skewer the openings.
• Lay the capon in the roasting pan, breast side up. Spread the softened butter on the skin then season the exterior of the bird with Lawry's salt. Add the potatoes and carrots to roasting pan. Roast the capon at 425F with the lid on for 15 minutes. Reduce the heat to 350F and remove the lid. Roast the capon basting frequently with it's own juices for 2 hours or until the juices run clear when pierced.
• To serve, transfer the capon and vegetables to a heated serving dish. Discard the skewers and keep the bird hot by tenting with foil. while making the gravy.
• To prepare the gravy, stir the flour into the roasting pan and bring to a boil over moderate heat on the stove. Add the water, salt and pepper stirring and scraping the base and sides to dislodge any crusty bits. Reduce heat and simmer for 5 minutes stirring until gravy is desired consistency. Strain the gravy into a small saucepan and keep warm until ready to serve.