Grilled Capon with Salsa Verde Recipe

Name: Grilled Capon with Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 8-pound capon, cut into 4 pieces (see Note), wings, neck and carcass bones reserved; 1 leek, white and tender green parts only, thickly sliced; 1 medium onion, quartered; 1 carrot, thickly sliced; 1 celery rib, thickly sliced; 4 large parsley sprigs; 2 thyme sprigs; 1 bay leaf; Kosher salt; 1 gallon water; Vegetable oil, for coating; Freshly ground pepper; Salsa Verde

Servings: persons

One 8-pound capon, cut into 4 pieces (see Note), wings, neck and carcass bones reserved
1 leek, white and tender green parts only, thickly sliced
1 medium onion, quartered
1 carrot, thickly sliced
1 celery rib, thickly sliced
4 large parsley sprigs
2 thyme sprigs
1 bay leaf
Kosher salt
1 gallon water
Vegetable oil, for coating
Freshly ground pepper
Salsa Verde

1
Put the capon wings, neck and carcass bones in a large pot.
2
Add the leek, onion, carrot, celery, parsley, thyme, bay leaf and 1 tablespoon of salt.
3
Add the water and bring to a boil.
4
Cover and simmer over low heat for 15 minutes.
5
Carefully add the capon legs followed by the breast pieces to the hot liquid in the pot and bring to a simmer.
6
Reduce the heat to low and simmer until the capon breast pieces are just cooked through, about 20 minutes; transfer the breast pieces to a large rimmed baking sheet with tongs, being careful not to break the skin.
7
Continue poaching the capon legs until cooked through, about 35 minutes longer; transfer to the baking sheet.
8
Let the capon pieces cool to room temperature, then rub them all over with vegetable oil.
9
Strain and reserve the poaching broth for the Grilled Cauliflower Salad with Raisin-Almond Dressing.
10
Light a grill.
11
Season the capon pieces with salt and pepper and grill, skin side down, over moderately high heat for about 5 minutes, or until the skin is crisp and lightly charred.
12
Turn the capon pieces and grill for 5 minutes longer, or until they're browned and heated through; let cool slightly.
13
Thickly slice the breast and thigh meat.
14
Arrange the capon on a platter and serve with the Salsa Verde.

109

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: One 8-pound capon, cut into 4 pieces (see Note), wings, neck and carcass bones reserved, 1 leek, white and tender green parts only, thickly sliced, 1 medium onion, quartered, 1 carrot, thickly sliced, and more.

Yes, Grilled Capon with Salsa Verde falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Capon with Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions