Free-Range Capon

Description

Make your Christmas celebration extraordinary with a Free-Range Capon, the jewel of the holiday table. Our Christmas Free-Range Capon is a symbol of tradition, excellence, and culinary delight, perfect for creating cherished memories with your loved ones. Sourced from responsible and ethical farms, these capons are raised with ample space and a natural diet, ensuring the meat’s tenderness and remarkable flavor. Their well-defined breast and succulent, juicy meat make them a show-stopping centerpiece for your festive feast. By choosing our Free-Range Capon, you not only experience gastronomic excellence but also support humane and sustainable farming practices, making your Christmas celebration both delicious and ethical.

Recipe: Herb-Roasted Christmas Free-Range Capon with Chestnut and Cranberry Stuffing

Ingredients:

For the Capon:

• 1 Christmas Free-Range Capon (size to suit your gathering)
• Salt and black pepper, to taste
• 4 tablespoons butter, softened
• Fresh rosemary and thyme sprigs

Chestnut and Cranberry Stuffing:

• 2 cups cooked and peeled chestnuts
• 1 cup dried cranberries
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon fresh sage leaves, chopped
• Salt and black pepper, to taste

Instructions:

Chestnut and Cranberry Stuffing:

1. In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until softened and translucent.
2. Stir in the cooked chestnuts, dried cranberries, and sage leaves. Season with salt and pepper. Cook for a few more minutes, ensuring all ingredients are well combined. Set aside to cool.

For the Capon:

1. Preheat your oven to 375°F (190°C).
2. Rinse the capon inside and out and pat it dry with paper towels.
3. Season the inside of the capon with salt and black pepper.
4. Stuff the capon with the prepared chestnut and cranberry stuffing, securing the opening with kitchen twine.
5. Gently rub the capon with the softened butter, and season with salt and black pepper.
6. Place the capon on a rack in a roasting pan, breast side up.
7. Insert fresh rosemary and thyme sprigs under the skin for added flavor.
8. Roast in the preheated oven for approximately 15-20 minutes per pound, basting the capon with its pan juices every 30 minutes.
9. The capon is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
10. Allow the capon to rest for about 20 minutes before carving.

Enjoy a Herb-Roasted Christmas Free-Range Capon with Chestnut and Cranberry Stuffing, a dish that embodies the essence of the holiday season. The capon’s tender, succulent meat pairs beautifully with the sweet and savory stuffing, creating a Christmas feast that will be remembered for years to come. Choose our Free-Range Capon for a centerpiece that combines culinary excellence with ethical dining, supporting farms committed to responsible and humane practices. Celebrate Christmas with a delicious and meaningful meal.