Roasted Capon with an orange and brandy sauce šŸŽ„
Roasted Capon with an orange and brandy sauce šŸŽ„

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, roasted capon with an orange and brandy sauce šŸŽ„. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Roasted Capon with an orange and brandy sauce šŸŽ„ is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Roasted Capon with an orange and brandy sauce šŸŽ„ is something that I’ve loved my whole life. They are fine and they look wonderful.

Great recipe for Roasted Capon with an orange and brandy sauce šŸŽ„. Turkeys are safe here in Italy at Christmas, but not this bird! This is a really tasty Christmas lunch. Remove the neck and giblets from the cavity and rinse the chicken under cold water, inside and out.

To begin with this recipe, we have to first prepare a few components. You can have roasted capon with an orange and brandy sauce šŸŽ„ using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Roasted Capon with an orange and brandy sauce šŸŽ„:
  1. Get 1 capon this was about 1.5 kg
  2. Prepare 1 orange
  3. Get 2-3 cloves garlic unpeeled
  4. Make ready Few sprigs of rosemary
  5. Get 50 g or so of butter
  6. Take Small glass of brandy, about 20-30 ml
  7. Prepare Teaspoon corn flour

Rub the skin with olive oil and season liberally with salt and pepper. Off the heat, add the brandy. Increase the heat to high and add the orange juice. Remove from the oven, transfer the chicken to a carving board, tent with foil, and let rest while you make the sauce.

Instructions to make Roasted Capon with an orange and brandy sauce šŸŽ„:
  1. Clean the bird. Stuff cavity with the garlic, orange (cut in half) and rosemary
  2. Put some of the butter under the skin of the breasts. This helps to keep it moist. Then melt some more butter and brush it all over the bird. Leave to rest for 30 mins to bring up to room temperature. Preheat oven to 180
  3. Roast for about 75 -80 minutes, baste once or twice during cooking. Check it's cooked. When it's cooked keep the bird warm. Add butter to a small pan. Add the cooking juices and bring to the boil. Add brandy and let it evaporate. Add corn flour and mix to thicken.
  4. Carve and serve šŸ˜€

Increase the heat to high and add the orange juice. Remove from the oven, transfer the chicken to a carving board, tent with foil, and let rest while you make the sauce. Pour the juices from the skillet into a heatproof measuring cup. Rub the capon with our softened duck fat, gently massage it into the skin. Season the capon with salt and freshly ground pepper.

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