Roast Capon with Bread Sauce

The Quirky Foodster Team

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Servings

Ingredients

Whole capon or large chicken, about 2.2 kg (4.8 lb) — 1
Butter, softened — 2 tbsp
Fine salt — 1 tsp
Ground black pepper — 1/2 tsp
Small onion, halved, plus 1 small onion studded with 4 whole cloves for the sauce — 1
Whole milk — 500 ml (2 cups)
Fresh white breadcrumbs — 100 g (2 cups)
Ground mace — 1/4 tsp
Butter, extra, for the sauce — 30 g (2 tbsp)
Grated nutmeg — 1 pinch

Method

Preheat the oven to 200°C (400°F). Pat the capon dry, rub all over with the softened butter, and season generously with salt and pepper.
Place the halved onion inside the cavity and set the capon breast-side up in a roasting tin.
Roast for 20 minutes, then reduce the oven to 180°C (350°F) and continue roasting for a further 1 hour 15 minutes to 1 hour 30 minutes, basting occasionally, until a meat thermometer inserted into the thickest part of the thigh reads 74°C (165°F).
Rest the capon for 15 minutes before carving.
Meanwhile, make the bread sauce: place the milk and the clove-studded onion in a small saucepan and bring to a bare simmer, then remove from the heat and infuse for 15 minutes.
Remove the onion, stir in the breadcrumbs, mace and extra butter, and return to low heat, stirring until thickened, about 5 minutes.
Season the sauce with a pinch of nutmeg and a little salt, and serve warm alongside the carved capon.

Introduction: A plump roasted capon served with a creamy, spiced bread sauce, this dish graced the tables of Tudor gentry and nobility at important feasts.

Cultural Background: The capon, a castrated cockerel fattened specifically for the table, was prized in Tudor England for its tender, richly flavoured flesh, and was frequently mentioned in household accounts and feast menus of the period as a mark of a well-provisioned kitchen. Bread sauce, thickened with breadcrumbs and warmed with spices such as clove and mace, was a standard accompaniment to roasted poultry.

Tips: (cid:127) Basting the bird every 20-25 minutes during roasting keeps the skin golden and the flesh moist. (cid:127) Infusing the milk with the clove-studded onion well in advance deepens the flavour of the bread sauce considerably.

Variations: (cid:127) A large roasting chicken can be used in place of capon, which is less widely available today. (cid:127) Add a small handful of currants to the bread sauce for a slightly sweeter, richer version recorded in some Tudor sources.

Storage: Store leftover capon and sauce separately in airtight containers in the refrigerator for up to 3 days.

Reheating: Reheat sliced capon gently in a covered dish in an oven preheated to 160°C (325°F) until warmed through; reheat the bread sauce in a saucepan over low heat, stirring in a splash of milk if it has thickened too much.

Nutrition: Per serving (approx.): 480 kcal, 42 g protein, 14 g carbohydrate, 28 g fat, 1 g fibre, 560 mg sodium.

FAQs:

Q: What can I use instead of capon?

A: A large free-range roasting chicken is the most practical modern substitute, as capon is rarely sold commercially today. (cid:127) Q: Can the bread sauce be made ahead? A: Yes, it can be made up to a day in advance and gently reheated, thinning with a little extra milk as needed.