Roast Capon Basted in Champagne

Roast capon is light, and goes well with a large meal. The champagne basting makes an unforgettable sauce.

• 6 - 8 pound capon
• 3 (4 - 5 inch) sprigs fresh rosemary
• Salt and freshly ground black pepper
• 1 cup champagne
• 1/2 cup balsamic vinegar

METHOD

Wash capon under cold running water. Dry thoroughly inside and out. Place rosemary sprigs in cavity . Season both cavity and skin with with salt and pepper to taste. Let bird rest minimum of 2 hours, preferably overnight in refrigerator.

Preheat oven to 325°F.

Put capon in shallow roasting pan, breast side down. Roast in preheated 325° F oven for 25 minutes per pound, about 2 1/2 to 3 hours.

After capon has cooked for 1 hour, turn breast side up, pour 1 cup water over the bird, then baste with 1/4 cup champagne. Continue basting every 15 minutes for second hour, using 1/4 cup each time. Spoon some of the fattier pan juices over bird, as well.

Depending on estimated cooking time, baste with balsamic vinegar every 15 or every 20 minutes until bird is done. Remove from oven. Let rest 15 - 20 minutes before carving. When carved, spoon pan juices over slices.

Serves 6 - 8

recipe from www.inmamaskitchen.com

Contributor: Andrew Fishbein

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