Golden Holiday Roast: Baked Capon with Chestnut Stuffing and Pearl Onions

Baked Capon with Pearl Onions Recipe

Introduction

Indulge in the rich flavors of this Baked Capon with Pearl Onions recipe, inspired by the esteemed pages of The Magazine of La Cucina Italiana from their December 2002 Holiday Issue. This culinary masterpiece requires a touch of preparation, but fear not, as the end result is well worth the effort. While the prep time may seem extensive, once you’ve mastered the technique, you’ll be whipping up this savory delight in no time. Plus, I’ve included some time-saving tips for the seasoned chef!

Overview

• Preparation Time: 3 hours
• Cooking Time: 3 hours
• Total Time: 6 hours
• Servings: Adjust according to your needs

Ingredients

• 2 gallons water
• 1 cup kosher salt
• 3/4 cup sugar
• 1 tsp peppercorns
• 1 potato
• 1 tbsp white vinegar
• 3/4 cup butter
• 2 bay leaves
• 1 tsp paprika
• 1 tsp cinnamon
• Chestnuts (quantity unspecified)
• 1 golden delicious apple
• 2 tbsp extra virgin olive oil
• 1 cup dry red wine
• Salt and pepper to taste

Instructions

1. Brine the Capon:

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   • In a 5-gallon stock pot, pour in the cold water.
   • Dissolve the kosher salt and sugar in a bit of warm water, then add to the cold water.
   • Toss in the peppercorns.
   • Place the capon breast-side down in the brine, ensuring it’s fully submerged.
   • Store in the refrigerator and turn the capon once during brining. Brine for 6 to 10 hours. (Tip: You can opt to use pre-peeled pearl onions and jarred chestnuts to save time!)

2. Prepare the Potatoes:

   • Boil potatoes in a pot of salted water flavored with a splash of vinegar until they are al dente.

3. Prepare the Stuffing:

   • In a skillet over medium-high heat, melt butter.
   • Add bay leaves, paprika, cinnamon, chestnuts, and diced apple.
   • Toss in the boiled potatoes and fry until they turn golden.
   • Sprinkle with bread crumbs, season with salt and pepper, and allow the mixture to cool.

4. Preheat the Oven:

   • Preheat your oven to 400°F (200°C).

5. Stuff and Season the Capon:

   • Fill the capon with the prepared potato stuffing.
   • Truss the legs and tuck the wing tips under the body to prevent burning during cooking.
   • Rub the capon with olive oil and season generously with salt and pepper.

6. Roast the Capon:

   • Place the seasoned capon in the preheated oven and roast until the skin begins to brown, approximately 30 minutes.
   • After the initial browning, add pearl onions and dry red wine to the roasting pan.
   • Continue to roast for about 3 hours, or until a meat thermometer inserted into the thickest part of the inner thigh registers 175°F to 180°F (80°C).
   • (Tip: Cooking times may vary depending on the size of your capon. Adjust accordingly.)

7. Rest and Serve:

   • Once fully cooked, remove the capon from the oven and allow it to rest for at least 30 minutes before carving.
   • This resting period allows the juices to redistribute, ensuring a moist and flavorful bird.

Serving Suggestions

This Baked Capon with Pearl Onions pairs beautifully with seasonal vegetables, roasted potatoes, or a simple green salad. Serve alongside your favorite wine or festive beverage for a truly memorable dining experience. Enjoy the warmth and comfort of this exquisite dish with family and friends during holidays or special occasions. Bon appétit! 🍽️