Easiest Way to Make Tasty Roasted Capon with an orange and brandy sauce 🎄

easiest way to make tasty roasted capon with an orange and brandy sauce

Roasted Capon with an orange and brandy sauce 🎄. Great recipe for Roasted Capon with an orange and brandy sauce 🎄. Turkeys are safe here in Italy at Christmas, but not this bird! This is a really tasty Christmas lunch.

Roasted Capon with an orange and brandy sauce 🎄 Make the sauce by melting the butter and sugar in a pot over medium heat until melted and like caramel. Slowly and carefully, watch for splatters, whisk in orange juice, stock, zest, lemon juice, soy sauce and brandy. Baste the capon with the pan juices and return to the oven. You can cook Roasted Capon with an orange and brandy sauce 🎄 using 7 ingredients and 4 steps. Here is how you cook that.

Ingredients of Roasted Capon with an orange and brandy sauce 🎄

  1. You need 1 of capon this was about 1.5 kg.
  2. It’s 1 of orange.
  3. You need 2-3 cloves of garlic unpeeled.
  4. It’s of Few sprigs of rosemary.
  5. It’s 50 g of or so of butter.
  6. You need of Small glass of brandy, about 20-30 ml.
  7. You need Teaspoon of corn flour.

Melt the butter and brown sugar in a saucepan over medium heat. Slowly and carefully, watching for splatters, whisk in zest, orange juice, chicken stock, lemon juice, soy sauce and brandy. Bring to a simmer and reduce by one-third. Off the heat, add the brandy.

Roasted Capon with an orange and brandy sauce 🎄 instructions

  1. Clean the bird. Stuff cavity with the garlic, orange (cut in half) and rosemary.
  2. Put some of the butter under the skin of the breasts. This helps to keep it moist. Then melt some more butter and brush it all over the bird. Leave to rest for 30 mins to bring up to room temperature. Preheat oven to 180.
  3. Roast for about 75 -80 minutes, baste once or twice during cooking. Check it's cooked. When it's cooked keep the bird warm. Add butter to a small pan. Add the cooking juices and bring to the boil. Add brandy and let it evaporate. Add corn flour and mix to thicken..
  4. Carve and serve 😀.

Increase the heat to high and add the orange juice. Whisk the cream and icing sugar in a large bowl until the mixture holds soft peaks. Use a large metal spoon to fold in the custard, zest and alcohol, if using. Uncover and baste the chicken with the pan juices. Melt butter in heavy large skillet over medium-high heat.

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