Thanksgiving Roasted Capon

Name: Thanksgiving Roasted Capon
Total time: 9000 s
Yield: 8 people
Cuisine: American
Ingredients: 1 capon about 8lbs; 8 cups water; 8 Tsp salt; 10 Sichuan pepper coins; 3 slice ginger roots; 5 bay leaves; 2 inch lemongrass roots; 4 whole green onions; 8 cloves garlic

Eat Whole 2 Thrive @EatWhole2Thrive

Florida

If you have a smaller group or just don't want to fix a large size turkey, Capon would be your best upgrade rather than compromise. 8 lbs is just the perfect size to cook and handling and enough for 12-16 servings.

Eat Whole 2 Thrive @EatWhole2Thrive

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Ingredients

2 hr 30 mins

8 people

1capon about 8lbs
8 cupswater
8 Tspsalt
10Sichuan pepper coins
3 sliceginger roots
5bay leaves
2 inchlemongrass roots
4whole green onions
8 clovesgarlic

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Steps

2 hr 30 mins

1

Put salt and all other seasoning spices in a 5 quart pot with 8 cup of filtered water and bring the pot to a boil to release the aroma and dissolve the salt.
2

Wait until the brine solution cool down completely before put the thawed capon in the pot to marinate. Ideally 24 hrs of brining, but I just did it overnight and get very promising results.
3

Next morning, preheat the oven to 420F while pat dry the capon. Set it on a rack with breast side down and cook for 30 minutes.
4

Then carefully flip the bird up with the breast side up. Turn the oven temp down to 350F and roastes for another 105 mins until inside temp reach to 165F or until the liquid inside the legs are running clear.
5

Option: add sliced onion 50 mins before the bird is down roasting.
6

The carved capon by itself is already juicy and delicious without any sauce. However, if you want to take things to the next level, collect the juice from dripping and blend it into smooth. Add 2 Tsp to each serving.

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Cooksnaps

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Eat Whole 2 Thrive @EatWhole2Thrive

on November 06, 2023 22:08

Florida

Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!