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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brine bird: Pour the cold water into a 5-gallon stock pot. | 2. Dissolve the salt and sugar in a little bit of warm water, and add it to the cold water. | 3. Add the peppercorns. | 4. Place the bird breast-side down in the stock pot and cover. | 5. Store in the refrigerator and turn the bird once during brining. | 6. (I didn't turn it, but I did put a plate on top of the bird to completely submerge it in the brine.) Brine for 6 to 10 hours (I brined 22 hours, which was fine because this brine has less salt than some others). | 7. Take it out of the brine, rinse and pat dry, then put it back in the refrigerator, uncovered, for 6 hours. | 8. (From what I've read, this step will cause the water to move away from the skin, resulting in crisper skin.) Boil potatoes in a pot of salted water flavored with a splash of vinegar until al dente. | 9. In a skillet over medium-high heat, melt butter, and add bay leaf, juniper berries, paprika, cinnamon, chestnuts and apple. | 10. Add potatoes; fry until golden. | 11. Sprinkle with bread crumbs, season with salt and pepper, and let cool. | 12. Preheat the oven to 400°F. | 13. Fill capon with the potato stuffing. | 14. Truss the legs, and tuck the wing tips under the body so that they don't burn during cooking. | 15. Rub the capon with the oil and season with salt and pepper. | 16. Roast until skin begins to brown (about 30 minutes). | 17. Add onions and the wine, and cook for about 3 hours, or until a meat thermometer stuck into the thickest part of the inner thigh registers 175°F to 180°F. | 18. (My 4 1/2 lb bird cooked in 2 hours total cook time.) Let the bird rest for 30 minutes before carving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	gallons		0.0	0.0	0.0	0.0
kosher salt	1	cup		806.9352	0.0	179.5204	4.5333
sugar	3/4	cup		604.485	151.197	0.0	0.0
peppercorn	1	tablespoon		75.57600000000001	0.469	0.1608	8.2276
capon	1	lbs		1051.7357	0.3627	83.9122	76.6135
potato	3/4		peeled diced	-	-	-	-
white vinegar				-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
bay leaf	1			-	-	-	-
		berries	omitted	806.9352	0.0	179.5204	4.5333
paprika			used	-	-	-	-
cinnamon			used	-	-	-	-
chestnut	1/2		boiled peeled	-	-	-	-
golden delicious apple	1		chopped	122.55	29.24	0.602	0.3225
breadcrumb	3	tablespoons	used	806.9352	0.0	179.5204	4.5333
salt black pepper			ground	806.9352	0.0	179.5204	4.5333
extra virgin olive oil				806.9352	0.0	179.5204	4.5333
white pearl onion	2	lb	peeled	806.9352	0.0	179.5204	4.5333
red wine	1	cup		-	-	-	-

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