Stuffed Tarragon Roast Capon With Rich Pan Gravy

Name: Stuffed Tarragon Roast Capon With Rich Pan Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 -10 lb) capons, rinsed and patted dry; 1 teaspoon salt; 1 teaspoon fresh ground pepper; 3 tablespoons unsalted margarine, softened; 6 sprigs fresh tarragon; prepared stuffing, matzo walnut and mushroom (Matzo, Walnut and Mushroom Stuffing); 3 cups cold water; 1 small head garlic, loose papery outer skin rubbed off then wrap head in foil; 2 cups chicken broth; 1 celery rib, with leaves cut into chunks; 1 small onion, unpeeled quartered; 1 1/2 tablespoons potato starch

Servings: persons

1 (9 -10 lb) capons, rinsed and patted dry
1 teaspoon salt
1 teaspoon fresh ground pepper
3 tablespoons unsalted margarine, softened
6 sprigs fresh tarragon
prepared stuffing, matzo walnut and mushroom (Matzo, Walnut and Mushroom Stuffing)
3 cups cold water
1 small head garlic, loose papery outer skin rubbed off then wrap head in foil
2 cups chicken broth
1 celery rib, with leaves cut into chunks
1 small onion, unpeeled quartered
1 1/2 tablespoons potato starch

1
NOTE: You will need to prepared Matzo Walnut and Mushroom stuffing recipe #126858 to use for the capon.
2
Pre heat oven to 450 degrees. From capon, remove giblets and neck; set aside. Trim excess fat. Sprinkle body cavity with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Insert fingers under skin on breasts and legs to loosen. With fingers, spread 2 tablespoons of the margarine under skin. Tuck in tarragon sprigs.
3
Loosely fill neck cavity with some Matzo, Walnut and Mushroom Stuffing. Fold skin over; secure with poultry pins. Fill body cavity with remaining stuffing. Join skin using poultry pins; tie with kitchen string. Loosely tie legs together. Place, breast side up, on rack in large roasting pan. Rub remaining margarine over breast and legs; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add 1 cup of the water to pan.
4
Roast capon 15 minutes. Reduce oven temperature to 325 degrees. Roast 2 to 2 1/4 hours longer, basting every 30 minutes with pan juices, until meat thermometer inserted in thickest part of thigh not touching bone registers 170 degrees. (Place garlic in foil in oven with capon for last hour; roast until very soft.).
5
Meanwhile, make broth for gravy: In 2-qt saucepan, combine reserved neck and giblets (except liver), remaining 2 cups water, the broth, celery and onion. Simmer, uncovered, until reduced to 3 cups, about 1 hour. Strain; discard solids.
6
When capon is done, transfer to platter; remove stuffing to serving bowl; keep warm. Loosely tent capon with foil; let rest 15 to 20 minutes.
7
To make gravy: Halve roasted garlic crosswise; squeeze pulp into small sieve. With spatula, scrape pulp through sieve into cup. Discard fat from roasting pan. Place pan over 2 stove-top burners; add 1/2 cup of broth for gravy. Bring to a boil over high heat, scraping up any browned bits with wooden spoon. Whisk in garlic pulp and potato starch. Add remaining broth. Bring to a boil, whisking, until thickened, 5 minutes. Season with remaining salt and pepper.
8
Carve capon. Serve with stuffing and gravy.

235

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 12 ingredients. The key ingredients include: 1 (9 -10 lb) capons, rinsed and patted dry, 1 teaspoon salt, 1 teaspoon fresh ground pepper, 3 tablespoons unsalted margarine, softened, and more.

Yes, Stuffed Tarragon Roast Capon With Rich Pan Gravy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!