Roast Capon

Capon, a neutered rooster, is perfect when you want to roast a bird larger than a chicken, but not as big as a turkey. Capons are raised on a diet of bread, milk, and corn, making them especially tender and juicy, with a higher proportion of white meat.

In this recipe by 1990 F&W Best New Chef Tom Valenti, the capon is seasoned with salt and pepper, filled with woody thyme and rosemary sprigs, and roasted until golden and crispy. Cooked this way, the meat remains incredibly juicy and moist, and the stock and garlic added to the roasting pan become the base for a velvety garlic gravy.

Notes from the Food & Wine Test Kitchen

Capon is available online at dartagnan.com and wildforkfoods.com.

Suggested pairing

Pair this luscious roasted bird with a lively French red, such as Chateau de Coulaine Bonnaventure Chinon.

Make ahead

Once roasted and cooled, the capon can be stored in the refrigerator for up to five days or frozen for up to one month.