Roast Capon (Roast Castrated Rooster)
Capon are castrated rooster specially bred for food and to improve the quality of the meat. The size smaller than a turkey and larger than ordinary chicken. So this can be a good substitute for turkey if that is not affordable or you just want to save money or if turkey is not available in your area. Turkeys are not native to the Philippines so I think capon is a good substitute. This roast capon is a very simple roasted chicken and ingredients are very basic. Salt, pepper, MSG and butter or mayonnaise are all you need to roast the chicken. Making the gravy is a breeze. Just follow the instructions on the recipe.
1 large capon about 2.5 kilos
2 tsps. salt
1 tsp. pepper
1 tsp. MSG
Mayonnaise or butter for basting
How to cook Roast Capon:
- Dress the chicken, wash, and drain well. Combine salt, pepper, and MSG.
- Rub the capon with this mixture. Line a shallow rectangular pan with aluminum foil and place the capon in it breast side up.
- Lift each wing up and out facing the tips back to rest flat against the neck akimbo-style.
- Preheat the oven to 375 °F Cover capon loosely with aluminum foil and bake for 1 and 1/2 hours or until tender.
- About 25 minutes before capon is finally cooked, remove foil and baste all around with margarine.
- Bake until golden brown. Serve with chicken gravy.
- Get 3 tbsps. drippings from pan and transfer to a saucepan. Place over low heat and blend in 1/4 cup all-purpose flour while stirring. Add 1/8 tsp paprika, Add 2 cups chicken broth. Season with 1 tsp. salt, 1/4 tsp. pepper and 2 tsps.Worcestershire sauce. Continue cooking until it thickens.