Roast Capon with Holiday Spice Rub

recipe
The vertical poultry roaster is a metal frame that looks like the Eiffel Tower and is widely available. It allows heat to circulate evenly around the chicken and most of the fat to drip off.

Yield:

9 servings (serving size: 3 ounces)

Recipe from

Nutritional Information

Calories 170
Caloriesfromfat 35 %
Fat 6.6 g
Satfat 1.8 g
Monofat 2.4 g
Polyfat 1.5 g
Protein 25.6 g
Carbohydrate 0.4 g
Fiber 0.1 g
Cholesterol 78 mg
Iron 1.1 mg
Sodium 337 mg
Calcium 17 mg

Ingredients

1 teaspoon salt
2 teaspoons ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 (8-pound) capon

Preparation

Combine first 6 ingredients in a small bowl; set aside. Remove and discard the giblets and neck from capon. Rinse capon under cold water; pat dry. Trim excess fat from capon. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting one hand, palm side down. Gently push hand beneath the skin and against the meat to loosen skin. Rub the spice mixture on breast and drumsticks beneath the skin. Lift wing tips up and over the back.

Place capon on a vertical roasting stand in a shallow baking pan. Insert meat thermometer in meaty part of thigh, making sure it does not touch bone. Bake at 450° for 15 minutes on bottom rack of oven. Reduce oven temperature to 400°, and bake 1 hour or until thermometer reaches 185°. Cover loosely with aluminum foil, and let stand 15 minutes on vertical roaster. Remove capon from vertical roaster. Discard the skin before serving.

Note:

November 1995
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