Whole Capon Chicken
Whole Capon Chicken
This product is only available for delivery on: Thursday 19dec and Friday 20 dec.
Weight 2.5kgs-3.5kgs, Serves 5-7, Use-By 26/12/2024
Chicken as it should be: Plump, succulent and with proper flavour owing to its rich diet. Slowly nurtured with a much longer life that other commercially reared chickens, this really has to be tasted to appreciate the exceptional quality.
Our Farm Fresh Grade A Capons are born and barn raised on hand selected farms; slow grown, fresh produce. A well raised Capon is full of flavour and is the perfect alternative to the Traditional Turkey. Compared to rooster meat, which can be quite gamy, capon meat is tender and flavourful. It is also relatively fatty and has a high proportion of white meat.
*Suitable for home freezing
+ Country of Origin
France (un-stunned)
+ Shelf Life
Use-By 26/12/2023
+ Cooking Guidelines
Preheat the oven to gas 6, 200°C, fan 180°C.
Put the chicken into a large roasting tray, stuff with the lemon wedges, half the onion wedges, garlic cloves and half the rosemary. Drizzle the olive oil over the top and season well. Put the rest of the onion wedges and rosemary around the chicken, along with the carrot and celery & add 150ml of water. Cover the whole tray tightly with foil and roast for 45 mins.
Remove the foil, baste the chicken with the juices in the tin and roast for another 25-30 mins or until the skin is golden brown; when a skewer is inserted into the thickest part of the thigh, the juices should run clear. This is when you know it's cooked through.
Transfer the chicken to a serving plate, cover loosely with foil to keep warm and leave to rest for 10 mins.
Meanwhile, make the gravy. Put the roasting tin back on the hob over a medium high heat and whisk the juices to release any sticky bits on the bottom of the tin. Mix together the flour and butter to make a smooth paste and then whisk into the gravy until smooth and combined. Mash the vegetables in the base of the tin with a potato masher and pour in enough hot chicken stock to make gravy to the consistency you prefer. Whisk in the redcurrant jelly and bubble over a high heat for a minute or two. Taste and adjust seasonings if necessary and then strain through a sieve (discarding the vegetables in the sieve) into a warm gravy jug.
To serve, carve the chicken, pour over the hot gravy and serve with roast potatoes, a mix of green veg (such as peas, broccoli and beans) and bread sauce.
