HomeFood & drinkRecipe

Capon chicken stuffed with honey

No rating at the moment! Be the first to
Origin of dish:  Exotic
Type of cooking:  Oven
 
Preparation time: 35 minutes
Cooking time: 140 minutes
 
Ingredients (serves 6):

    2 kg capon or chicken
    2 bitter oranges
    Stuffing :
    50g sliced bread soaked in milk
    1 bunch of parsley
    50g raisins
    1 onion, chopped
    3 slices of cured ham (e.g parma ham)
    5 pieces of preserved orange peel, chopped
    100g chicken livers
    Marinade :
    3 tbs runny honey
    10 rose hips
    1 tbs 5 spice (oriental)
    1 tbs thai fish sauce
    5cl sherry vinegar
    juice of 1 orange
    Garnish :
    8 figs
    8 kumquats
    1 grapefruit
    1 bag of shallots
    2 bitter oranges
    Sauce :
    juice of 1 orange
    40g butter
    20g flour
    25cl chicken stock


Method:

Preheat oven to 180°C
Stuffing:
Mix the soaked bread with the parsley, onion, cured ham, orange zest and chicken livers.
Stuff the bird and tie its legs together with cooking string.
Marinade :
Mix the honey, rosehips, 5 spice, fish sauce, vinegar and orange juice in a sauce pan and heat gently. Remove from the heat when it boils.
Wash the oranges and slice into rounds.
Grill gently until they appear dried.
Place the bird in a roasting dish and pour over marinade, aranging the grilled oranges on top.
Oven cook for 1.5 hours, basting frequently and removing the oranges after 30 minutes.
Garnish:
wash the fruit and peel the shallots. Cut the orange and grapefruit into large pieces, and slice the kumquats and figs in half.
30 minutes before the capon is due to come out of the oven, scatter the fruit around it.
Sauce:
When the bird is cooked, remove it from the oven, put it on a large dish and cover with aluminium foil.
Deglaze the roasting dish on the hob, with the orange juice, scraping all the burned bits off the bottom. Pour into a saucepan and simmer gently for 5 minutes.
Beat the butter and flour together, then incorporate into the sauce. Heat it without boiling, and continue beating until a smooth consistency is reached.
Serve:
Serve your capon with the dried oranges and the sauce.



Advice:  A Capon is a large male chicken, known to be plump and tender. Any large chicken, or small turkey can be used for this recipe.

User comments

 
another free recipe every day






More recipes:
Turkey in champagne with Salardaise potatoes
Kiwi gratin
Kiwi and bacon bites
Prune and bacon bites
Clementine mousse
Citrus fruit with meringue
Orange & clementine tart
Salmon gravelax
Haunch of venison-style leg of lamb
Salmon ceviche

Don't miss...
Mulled Wine: The Top Recipes To Kick Start Christmas Next Week's Eastenders Spoilers
Horoscope 2015: what’s in store for you in 2015?Oscars Red Carpet Pictures
Latest… 08/12/2016
Guides
Videos
11 Pancake Recipes That'll Make Getting Up Less Painful
Calories in fruits
Growing tomatoes
Superfoods
See all Food and Drink guides
Afternoon Tea with Erin O'Connor
See all Food and Drink videos
 

Don't miss out!

...Join our newsletter
Get the sofeminine latest straight to your inbox
  OK
Find us on...