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Directions for Roasted Capon
Last Updated: 07/26/2012
Directions for Roasted Capon

  • Thaw in the refrigerator for 1-1½ days or in cool water for 4-6 hours.
  • Preheat oven to 325°F.
  • Remove leg binding to open body cavity.  Remove neck and giblet package from body cavity, cook for stuffing or refrigerate until ready to use.
  • Rinse and drain capon.
  • Salt if desired.
  • Place capon, breast side up, on rack in roasting pan.
  • Cover roaster and place in pre-heated oven.
  • Allow approximately 25 minutes per pound cooking time for an unstuffed capon*.  
  • Uncover capon for the last 45 minutes of cooking time to brown, or until desired color and meat thermometer registers 180-185°F.  Legs should move easily in their sockets.
  • Allow to cool slightly before carving.
  • Refrigerate leftovers.

    *Dark cookware may shorten cooking time.  



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