Shakespeare'S Romeo & Juliet Capon Capulet

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   1. Force your finger under the breast skin and push one rosemary twig under the skin on each side of the breast.

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   2. Force 1 or 2 sprigs under the skin in the back of the capon.

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   3. Place 2-3 sprigs of rosemary, celery halves, amd 1/2 the onion into the cavity.

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   4.Melt 1 1/2 Tb of butter in a stovetop casserole or dutch oven.

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   5.Add the 1 1/2 Tb of corn oil and heat the casserole on the stove over medium.

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   6. Place the capon in the casserole and brown on all sides for 25 minutes without letting the corn oil/butter burn ( use medium heat).

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   7.Add 6 Tb of Champagne and cook gently, uncovered, on the stove for 1 1/2 hours.

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   8.Remove Capon from casserole and keep it warm.

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   9.After the cooking liquid cools down, skim off the surface fat.

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    10. Melt 1Tb butter in a saucepan then add the shallots and cook until soft.

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    11.Pour in the remaining Champagne and bring the mixture to a boil then add the reserved skimmed cooking liquid. Season to taste with salt and pepper.

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    12. Carve Capon, place on a hot serving platter, then coat capon with a small amount of sauce. Pour rest of sauce in a sauceboat for serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.