Aunt Hortense's Hazelnut Crusted Capon

Name: Aunt Hortense's Hazelnut Crusted Capon (Standard)
Total time: 3 h
Yield: 6
Cuisine: Holiday
Ingredients: 1 Whole Capon; 2 tbsp Olive Oil; 1 tsp Salt; 1/2 tsp Black Pepper; 1 cup Hazelnuts-roughly chopped; 1/2 cup Breadcrumbs-plain; 2 tbsp Melted Butter; 1 tsp Dried Thyme; 1 cup Chicken Broth; 2 tbsp Dry Sherry; 1 tbsp Butter

⏱3h

👥6

🔥450 cal

Medium

🍽️Holiday

A classic roasted capon with a simple, flavorful hazelnut crust. This version focuses on accessibility and ease of preparation.

1 Whole Capon

2 tbsp Olive Oil

1 tsp Salt

1/2 tsp Black Pepper

1 cup Hazelnuts-roughly chopped

See all 11 ingredients ↓

(0 reviews)

⏱3h

👥6

🔥450 cal

Medium

🍽️Holiday

A classic roasted capon with a simple, flavorful hazelnut crust. This version focuses on accessibility and ease of preparation.

#Roast Chicken #Hazelnut #Holiday Meal

Instructions

Preheat oven to 375°F (190°C).
Pat the Capon dry with paper towels. Rub with Olive Oil, Salt, and Black Pepper.
In a bowl, combine all Hazelnut Crust ingredients. Mix well.
Press the Hazelnut Crust mixture evenly onto the skin of the Capon.
Place the Capon in a roasting pan and roast for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
While the Capon is roasting, prepare the Pan Sauce. In a saucepan, combine Chicken Broth and Dry Sherry. Bring to a simmer and reduce by half.
Remove the Capon from the oven and let rest for 10 minutes. Stir Butter into the Pan Sauce until melted and emulsified.
Carve the Capon and serve with the Pan Sauce.

Ingredients

1 1.5 kg Whole Capon
2 tbsp 30 mL Olive Oil
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper
1 cup 120 g Hazelnuts-roughly chopped
1/2 cup 60 g Breadcrumbs-plain
2 tbsp 30 mL Melted Butter
1 tsp 5 mL Dried Thyme
1 cup 240 mL Chicken Broth
2 tbsp 30 mL Dry Sherry
1 tbsp 15 mL Butter

Equipment

Roasting Pan
Saucepan
Mixing Bowl
Meat Thermometer

Instructions

Preheat oven to 375°F (190°C).
Pat the Capon dry with paper towels. Rub with Olive Oil, Salt, and Black Pepper.
In a bowl, combine all Hazelnut Crust ingredients. Mix well.
Press the Hazelnut Crust mixture evenly onto the skin of the Capon.
Place the Capon in a roasting pan and roast for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
While the Capon is roasting, prepare the Pan Sauce. In a saucepan, combine Chicken Broth and Dry Sherry. Bring to a simmer and reduce by half.
Remove the Capon from the oven and let rest for 10 minutes. Stir Butter into the Pan Sauce until melted and emulsified.
Carve the Capon and serve with the Pan Sauce.

Nutrition per serving

Calories 450

Ratings & Reviews

0 reviews

Aunt Hortense's Hazelnut Crusted Capon

Aunt Hortense's Hazelnut Crusted Capon

Ratings & Reviews

Comments

You May Also Like