A capon is a rooster that’s been castrated before reaching maturity and fattened on a diet of bread, milk, corn, and sometimes porridge. As a result, the meat is more tender, juicy, and flavorful, yet less gamey than other poultry such as goose. Its size is between a chicken and turkey, with a large, flavorful breast that’s ideal for roasting.

Roast Capon

Active Time:

30 mins

Total Time:

2 hrs 30 mins

Servings:

Capon, a neutered rooster, is perfect when you want to roast a bird larger than a chicken, but not as big as a turkey. Capons are raised on a diet of bread, milk, and corn, making them especially tender and juicy, with a higher proportion of white meat.

In this recipe by 1990 F&W Best New Chef Tom Valenti, the capon is seasoned with salt and pepper, filled with woody thyme and rosemary sprigs, and roasted until golden and crispy. Cooked this way, the meat remains incredibly juicy and moist, and the stock and garlic added to the roasting pan become the base for a velvety garlic gravy.

Frequently Asked Questions

What is capon?

A capon is a rooster that’s been castrated before reaching maturity and fattened on a diet of bread, milk, corn, and sometimes porridge. As a result, the meat is more tender, juicy, and flavorful, yet less gamey than other poultry such as goose. Its size is between a chicken and turkey, with a large, flavorful breast that’s ideal for roasting.

Notes from the Food & Wine Test Kitchen

Capon is available online at dartagnan.com and wildforkfoods.com.

Suggested pairing

Pair this luscious roasted bird with a lively French red, such as Chateau de Coulaine Bonnaventure Chinon.

Make ahead

Once roasted and cooled, the capon can be stored in the refrigerator for up to five days or frozen for up to one month.

Cook Mode (Keep screen awake)

Ingredients

1 (8- to 9-pound) whole capon, giblets removed, at room temperature
2 1/2 tablespoons kosher salt, divided
2 teaspoons black pepper, divided
1/4 cup unsalted butter (2 ounces)
2 rosemary sprigs
2 thyme sprigs
2 cups low-sodium chicken stock or broth, divided
2 large garlic heads, halved crosswise
3 tablespoons all-purpose flour

Directions

Preheat oven to 425°F with rack in lower third position. Pat capon dry inside and out using paper towels. Rub 1/2 tablespoon salt and 1 teaspoon pepper inside capon cavity; place butter, rosemary, and thyme inside cavity. Tie capon legs together with kitchen twine. Season outside of capon with remaining 2 tablespoons salt and 1 teaspoon pepper. Fold wing tips under, and place capon on an oven-safe wire rack in a large roasting pan.
Add 1 cup stock to roasting pan; transfer pan to preheated oven, and bake, uncovered, until capon is lightly browned, about 20 minutes. Remove pan from oven; add garlic, cut sides down, to bottom of pan. Reduce oven temperature to 350°F, and continue roasting capon until an instant-read thermometer inserted into inner thigh registers 190°F, about 1 hour and 40 minutes.
Lift capon from roasting pan, tilting capon to allow cavity juices to run into pan. Place capon on a carving board, and cover loosely with aluminum foil. Let rest at least 30 minutes or up to 1 hour before carving.
Remove garlic halves from pan; set aside. Strain pan juices through a fine wire-mesh strainer into a medium bowl. Skim fat from surface, reserving 1 tablespoon fat in a small bowl; discard remaining fat. Whisk flour into reserved fat to make a paste.
Bring remaining 1 cup stock to a boil in a medium saucepan over medium-high. Stir in reserved pan juices, and squeeze in softened garlic cloves; bring to a simmer over medium. Using an immersion blender, process garlic mixture until sauce is slightly thickened, about 1 minute. Whisk in flour paste until smooth, and bring to a boil. Reduce heat to medium-low, and simmer, whisking occasionally, until no floury taste remains and gravy thickens, about 5 minutes. Carve capon, and serve, passing gravy at the table.