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5079 5168 4049 R150

5079 Sage and Fennel Roasted Capon

5079 Sage and Fennel Roasted Capon

Preheat oven to 375°. Allow the capon to heat up to room temperature. Discard the neck and giblets. Rinse the capon with cold water and pat dry with a paper towel.

In a small bowl, combine 1teaspoon French Grey 'Dried' Salt, butter, Rubbed Sage, orange zest and Whole Fennel Seeds. Loosen the skin from the breast and thighs. Evenly spread the butter mixture under the skin. In another small bowl, mix together the olive oil, the remaining French Grey 'Dried' Salt, and the Long Pepper. Rub the mixture onto the outside of the capon. Cut the orange in half, scoop out enough flesh from each to hold the Granulated Garlic. Stuff the oranges inside the cavity.

Using a roasting pan with a roasting rack, place the capon breast side down. Pour the chicken broth into the roasting pan. Roast the capon for 2 hours or until the internal temperature of the thigh reaches 170°. Let capon rest for 20 minutes before serving.

- 1 Capon (8-10 pounds) defrosted

- 1 tablespoon (4049) French Grey 'Dried' Salt (Fine)

- 6 tablespoons unsalted butter, room temperature

- 1 tablespoon (5168) Rubbed Sage

- 2 teaspoon orange zest

- ½ teaspoon (5079) Whole Fennel Seeds, freshly ground

- 1 teaspoon (5057) Long Pepper "Wild Picked, freshly ground

- 1 tablespoon Olive Oil

- 1 tablespoon (5007) Granulated Garlic

- 4 cups chicken broth

To make a gravy from the pan drippings, pour all of the drippings into a glass measuring cup. Skim off the fat and discard. Place the roasting pan across two burners over medium high heat. Add the drippings into the pan along with 1 tablespoon butter


Capon with a peppery, sweet, savory flavor of sage and aromatic, anise-flavored spice of fennel


More Information
SKU 5079 5168 4049 R150


Prep Time 20 Minutes
Cook Time 2 Hours
Total Time 2 Hours and 20 Minutes
Yield 8 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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