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Old 04-08-2007, 02:04 PM   #1
Senior Cook
Join Date: Jul 2005
Location: Bordeaux
Posts: 179
Easter capon


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.

Best regards,
Alex R.


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Old 04-08-2007, 02:23 PM   #2
Master Chef
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
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That sounds good, my Mom used to fix those, I haven't had one in years! Glad you had a good one and the wine too ! Happy Easter, Alex and family !!
Grandma's Boys - Isaiah (11) Cameron (3 )
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