Nannyp
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CURRIED CAPON (CHICKEN)We've had a wonderful lunch today, this served with saffron rice. It was wonderful, and I will be trying it before too long.
| Quote: | Curried Capon
Ingredients
1 3-4lb Capon
2 Teaspoon Curry Powder
½ Teaspoon Ginger
1 leek or onion
1 Stalk of celery with Leaves – for decoration
1 Sprig of Parsley
10 Peppercorns
½ clove of Garlic
2 Tablespoons Butter
½ Teaspoon grated Lemon Rind
1/8 Teaspoon Cayenne Pepper
½ Cup Cream/ Crème Fraiche
½ Teaspoon Grated orange rind
½ teaspoon Pepper
Method
Mix 1 teaspoon each of salt, curry and ginger – Rub this into the inside of the bird
Place a leek/onion, celery, parsley, peppercorns, and garlic inside the cavity
Melt the butter and stir in ½ teaspoon each of curry, salt, lemon rind, and 1/8th cayenne pepper.
Close all cavities/truss and rub with melted butter mixture.
Lay on rack in a roasting tray breast side up.
Roast in moderate oven 350f – for 25 minutes per pound until tender and golden brown.
Baste frequently with contents of roasting tray.
When done – remove from tray and place on warm platter.
Make gravey by adding cream to dripping, ¼ stock and ½ teaspoon each of salt, pepper and curry + grated orange rind |
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