Milk-roasted capon
Roast
Roasting
I am all for sticking a lemon in a 3 lb. chicken, rubbing it with salt and pepper, slipping some herb butter under the skin, sticking it in a pre-heated oven and one hour later - dinner. There is little that can be better than the simple roast chickens popularized by Anthony Bourdain and Thomas Keller. I mean, how can you go wrong following those geniuses. But when it's Sunday - and you have a little more time, try a capon and a little extra step. Poaching the bird in a milk based liquid before roasting makes for a tender bird that browns beautifully. The delicious poaching liquid makes a great base for soup made with the leftover carcass and capon meat. Two for one!
Share:
0
8
0
Comments