Instead of the traditional lamb, we had a delicious capon for Easter lunch.
This was just shy of 3.5 kilos.
I cooked it at medium heat for 3 hours, having inserted slivers of garlic and spiced it with garden herbs, celery salt, white pepper, and paprika.
The result was divine.
Capon has a richer, silkier texture than chicken and I find the quality somewhat variable. This baby was the real ticket, however, with loads of flavor. It also exuded the most delicious juices....
We had 2 wines:
- 2002 Graves de Vayres, Château de Petit Puch (superb value for money from a little-known appellation - served blind it stumped eveyrone)
- 2001 Fleur de Perron, the cuvée prestige of Château Perron in Lalande-de-Pomerol, showing very well - one of my guests guessed it was a Pomerol
I am boiling the bones and skin to make a broth that will be used, with the remaining meat, to make a risotto.