A great meal for Christmas is going Italian with a Champagne Capon. What is a Capon, it is a rooster, that is well known for its tenderness.
If you would like to make it Italian style here is how you make it. A eight pound Capon is needed, fresh rosemary, salt and pepper also. And half a cup of balsamic vinegar and a cup of your favorite champagne.
First wash your Capon, do this under cold water. Then dry your Capon inside and out. You will then place the rosemary into your Capon cavity. To your taste season the Capon with salt and pepper. You than want to refrigerate your Capon for two hours.
After that place your Capon in a oven that was preheated to 325 degrees. Your Capon will cook great in a shallow roasting pan, facing the breast downward.
You will roast for three hours, but after the first hour you want to pour a cup of water over the capon and a 1/4 cup of your champagne and baste. Your next basting will be fifteen minutes later, and you will then use 1/4 cup champagne only. Then 15 minutes after this you will baste with 1/4 cup vinegar. For the last 15 minutes you will baste one final time with all the juice in the bottom of your pan.
When your Capon is done, let it rest for twenty minutes before carving. You can use your pan juice for a topping or make a gravy out of it.
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If you would like to make it Italian style here is how you make it. A eight pound Capon is needed, fresh rosemary, salt and pepper also. And half a cup of balsamic vinegar and a cup of your favorite champagne.
First wash your Capon, do this under cold water. Then dry your Capon inside and out. You will then place the rosemary into your Capon cavity. To your taste season the Capon with salt and pepper. You than want to refrigerate your Capon for two hours.
After that place your Capon in a oven that was preheated to 325 degrees. Your Capon will cook great in a shallow roasting pan, facing the breast downward.
You will roast for three hours, but after the first hour you want to pour a cup of water over the capon and a 1/4 cup of your champagne and baste. Your next basting will be fifteen minutes later, and you will then use 1/4 cup champagne only. Then 15 minutes after this you will baste with 1/4 cup vinegar. For the last 15 minutes you will baste one final time with all the juice in the bottom of your pan.
When your Capon is done, let it rest for twenty minutes before carving. You can use your pan juice for a topping or make a gravy out of it.
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