Great-Uncle Cecil's Spiced Plum And Port Glazed Capon
A classic roasted capon with a sweet and savory plum and port wine glaze, inspired by a family recipe.
A classic roasted capon with a sweet and savory plum and port wine glaze, inspired by a family recipe.
Instructions
- Preheat oven to 350°F (175°C).
- Pat the Capon dry and rub with Olive Oil, Salt, and Black Pepper.
- Place the Capon in a roasting pan.
- Combine all Sauce ingredients in a saucepan and bring to a simmer over medium heat. Cook for 10 minutes, stirring occasionally, until slightly thickened.
- Pour half of the Sauce over the Capon.
- Roast for 90-120 minutes, basting with the remaining Sauce every 30 minutes, or until the internal temperature reaches 165°F (74°C).
- Let rest for 10 minutes before carving and serving.
Ingredients
6
- Chicken
- 1 Capon
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Black Pepper
- Sauce
- 1 cup Port Wine
- 1 cup Plum Jam
- 1/4 cup Red Wine Vinegar
- 2 tbsp Soy Sauce
- 1 tsp Ground Ginger
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Cloves
Equipment
- Roasting Pan
- Saucepan
- Meat Thermometer
Instructions
- Preheat oven to 350°F (175°C).
- Pat the Capon dry and rub with Olive Oil, Salt, and Black Pepper.
- Place the Capon in a roasting pan.
- Combine all Sauce ingredients in a saucepan and bring to a simmer over medium heat. Cook for 10 minutes, stirring occasionally, until slightly thickened.
- Pour half of the Sauce over the Capon.
- Roast for 90-120 minutes, basting with the remaining Sauce every 30 minutes, or until the internal temperature reaches 165°F (74°C).
- Let rest for 10 minutes before carving and serving.
Nutrition per serving
Calories
650
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