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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle the bird liberally with salt, wrap it well and refrigerate until you are ready to roast it. | 2. Preheat oven 425ºF. | 3. Place the capon, breast side up, in a large (13"x16"x3") roasting pan and pat the outside dry with paper towels. | 4. Sprinkle the cavity generously with salt and pepper. | 5. Tie the legs together with kitchen string and tie the wings close to the body of the capon. | 6. Brush the capon with half the melted butter or margarine, sprinkle with 1 tablespoon salt and 1 teaspoon pepper. | 7. Place the onions and carrots in a large bowl. | 8. 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. | 9. Place the onions and carrots around the capon; use lemon juice on capon and place rosemary sprigs and quarterd lemons around the bird. | 10. 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. | 11. 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). | 12. Return the vegetables to the oven to cook while the meat rests. | 13. Allow the capon to rest for 20 minutes, then carve it and serve warm with the vegetables. | 14. Skim the fat off the pan juices and pour over the carved capon and vegetables. | 15. 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. | 16. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
capon	1			1051.7357	0.3627	83.9122	76.6135
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-
lemon	2		quartered	2.5617	0.8233	0.0972	0.0265
thyme	12	sprigs		-	-	-	-
butter	4	tablespoons	unsalted unsalted melted	342.0	15.714	10.686	28.8
yellow onion	2		sliced	229.68	13.6764	1.653	18.792
carrot	2		cut	104.96	24.5248	2.3808	0.6144

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.