Roasted capon

Realizada por@marquesadegourmand
The capon is a young cock that has been castrated and whose breeding process aims to use as little energy as possible so that it can reach its maximum weight and have a meat with more fat and juiciness. It is perfect for special occasions such as Christmas. With the Chefbot we will prepare a marinade to roast it and make it crispy, delicious and spectacular. You can use this marinade with other types of poultry for the festive season, such as poulard or turkey. This dish will delight all your guests as a star dish.
Servings 6 people
Prep Time1 hr 20 mins
Tiempo de cocinado1 hr 10 mins

Productos con los que prepararla


  • Capon (approx. 4 kg)
  • Peel of a lemon
  • Butter 170 g
  • 2 teaspoons coarse salt
  • 1 teaspoon pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 teaspoon garlic powder
  • Oil and salt for the capon
  • White wine 300 ml


  • Place the blade accessory in the glass of the Chefbot and insert the peel of one lemon.
  • Program 1 minute on speed 9 so that the peel is crushed.
  • Add 170 g of cold butter cut into medium-sized cubes, 2 teaspoons of coarse salt, 1 teaspoon of freshly ground pepper, 1 tablespoon of dried thyme, 1 tablespoon of dried rosemary and 1 teaspoon of garlic powder.
  • Program 10 seconds on speed 5 to combine all the ingredients, but do not melt the butter. It should have the consistency of cream. Set aside in the fridge.
  • Place the 4 to 4.5 kg capon with the inside pre-cleaned on a baking tray and tie the legs so that it keeps its shape.
  • Salt the capon all over and massage it with a drizzle of oil.
  • Turn the oven on to 180ºC and place the capon in the oven. Roast for 1 hour.
  • Then carefully open the oven and add 300 ml of white wine over the capon breast. Cook for another hour at 180°C.
  • Open the oven again, remove the capon, allow it to cool down a little and apply the marinade prepared with the Chefbot using oven gloves, taking care not to burn yourself.
  • If necessary, use a kitchen brush to spread the marinade all over the capon.
  • Cook for approximately another 30 minutes at 200 degrees so that the marinade becomes crispy.
  • Please note that the baking time depends on the size of the bird, so be careful and adjust the time according to the weight. If necessary, cover the breast part with aluminium foil so that the capon does not burn but continues to roast. (Approximately 40 minutes of baking time is calculated for each kilo of capon).

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