Roast CaponsOrigin: British Period: Elizabethan |
Original RecipeRoast Capons (from Gervaise Markham The English Houswife)Then to know the best bastings for meat, which is sweet Butter, sweet Oyl, Barrel Butter, or fine redred up seam, with Cinnamon, Cloves and Mace 
Modern RedactionIngredients:
60g unsalted butter Method:Traditionally a capon was a castrated cockerel which grew larger than a normal chicken. Free-range and fed corn these birds had a flavour all their own that was much gamier than a normal chicken. This recipe would originally have been made with a whole bird, roasted slowly but I decided to try chicken thight (which are the most flavoursome parts of ordinary chickens to see how they worked. Place the butter, olive oil and spices in a small pan and heat to melt the butter. Pre-heat your oven to 180°C, baste your chicken thighs with the butter mixture, place in a baking dish and roast for about 35 minutes until the thighs are a rich golden brown. Every five minutes or so take the thighs from the oven and baste with more of the butter mixture. Serve immediately. |
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