Brown Sugar-Glazed Capon with Bourbon Gravy

  • Kayte401 Posted: 04/25/11
    Worthy of a Special Occasion

    This recipe turned out a perfectly-cooked, very moist chicken, but the flavor didn't blow me away. Overall too sweet for my palette - I prefer my chicken saltier. I got several compliments on the gravy which was very interesting with the whiskey. I was disappointed how pale my chicken was when it came out of the oven - definitely didn't look like the picture!

  • daneanp Posted: 05/15/11
    Worthy of a Special Occasion

    I am only rating the first half of the recipe; we did not make the gravy. I also used our Traeger BBQ to cook the chicken. The sugar rub made the meat very moist and flavorful. After the initial searing, we covered the bird with a foil tent to keep it from over-browning. I smoked it the last 20 minutes. Delicious and easy. I served it with herbed red potatoes and steamed green beans. I would definitely make it again.


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