Stuffed Tarragon Roast Capon With Rich Pan Gravy

May 22, 2023May 22, 20230 0
Stuffed Tarragon Roast Capon With Rich Pan Gravy - A Perfect Meal For Any Occasion
in Meat

Prep

30 min

Cook

3 hr

Ready In

3 hr 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 capons , rinsed and patted dry
1 teaspoon salt
1 teaspoon fresh ground pepper
3 tablespoons unsalted margarine , softened
6 sprigs fresh tarragon
prepared stuffing , matzo walnut and mushroom ( Matzo , Walnut and Mushroom Stuffing )
3 cups cold water
1 small head garlic , loose papery outer skin rubbed off then wrap head in foil
2 cups chicken broth
1 celery rib , with leaves cut into chunks
1 small onion , unpeeled quartered
1 1/2 tablespoons potato starch

Nutrision Information

Servings Per Recipe
8
Calories
400
Sugar
0g
Fat
23g
Stuffed Tarragon Roast Capon With Rich Pan Gravy is a classic and luxurious dish that is perfect for holiday dinners and special occasions. The capon is a type of chicken that has been castrated and raised specifically for meat production. Stuffed with matzo, walnut, and mushroom stuffing, the capon is seasoned with fresh tarragon before roasting. The drippings from the roasted capon, along with celery, garlic, and onion, are used to make a rich and flavorful pan gravy. This dish will impress your guests and is sure to become a family favorite.

Instructions

1.Preheat the oven to 375°F (190°C).
2.Season the capon all over with salt and pepper.
3.Rub the capon all over with softened margarine, and place 3 sprigs of fresh tarragon inside the cavity.
4.Stuff the capon with prepared stuffing, matzo walnut, and mushroom stuffing.
5.Secure the opening with toothpicks or skewers.
6.Place the capon in a roasting pan.
7.Pour 2 cups of chicken broth into the bottom of the roasting pan and add celery, onion, garlic, and 3 sprigs of fresh tarragon.
8.Cover the top of the capon with aluminum foil and roast in the preheated oven for 2 hours and 30 minutes.
9.Remove the foil and continue roasting for another 30 minutes, or until the capon is golden brown and an instant-read thermometer registers 170°F (77°C) when inserted into the thickest part of the thigh.
10.Remove the capon from the pan and transfer to a platter.
11.Pour the pan drippings through a fine-mesh strainer set over a saucepan.
12.In a small bowl, whisk together potato starch and 1 cup of cold water until free of lumps.
13.Add the potato starch mixture to the pan and whisk to combine.
14.Heat the sauce over medium-high heat, whisking constantly, until it thickens.
15.Serve the capon with the rich pan gravy.

PROS

Stuffed Tarragon Roast Capon With Rich Pan Gravy is a perfect meal for any occasion.
It is rich, flavorful, and tender, making it a crowd-pleaser.
The capon is seasoned with tarragon, which gives it a unique flavor.

The pan gravy is rich and flavorful, perfect for dipping bread into or pouring over mashed potatoes.

CONS

While the capon is delicious, it can take some time to prepare.
Roasting a large bird can be intimidating for inexperienced chefs, and it requires a long cooking time.

Also, capon can be more expensive than other poultry options.

HEALTH & BENEFITS

While a stuffed tarragon roast capon is not the healthiest food, it does contain some nutritional value. A 3-ounce serving of capon contains about 120 calories, 3 grams of fat, and 22 grams of protein. Capon is also a good source of selenium, phosphorous, and vitamin B12.
The tarragon used in the recipe is also believed to have anti-inflammatory and antibacterial properties.

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