Capon in a bag
In France, the traditional Christmas roast is a big bird like a turkey, goose or capon. In the days before the festivities the shops are loaded with dozens of varieties with differences in weight and quality. Usually, the birds are stuffed with chestnuts, meat and mushrooms.
After Christmas, some of the birds are left over and that is how I bought a 2.5 kilo capon for 15 euro.
A capon is a castrated cock that has lived for at least 150 days (or eight months for a Bresse capon) and in the final days has been kept in the dark in a small cage. For three-quarters it has been fed with grains and for the rest with milk products. This gives a fatty and tender structure to the meat.
As with all birds, especially of a bigger size, the legs cook quicker than the breast and regular basting is required.
Unless you put it in a bag. There are special plastic bags for roasting.
- One capon
- Lemon juice
- Soy sauce
- Japanese pepper
- Clean the bird and pat it dry with paper towels.
- Preheat the oven to 220 °C and put the cleaned bird in the bag.
- I added some Japanese peppers, soy sauce and some lemon juice and tied the bag tightly closed so that the vapours cannot escape and the bird does not dry out.
- Put it in the oven at 170 degrees and cook for 15 minutes for every 250 grammes of the bird.