Recipe

Roast Capon With Chili-cilantro Rub And Roasted Carrots Recipe

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Ingredients

Directions

Step #1 Rinse capon & snip away any excess fat from cavity using kitchen shears.
Step #2 Pat capon dry & season this with salt inside & out.
Step #3 Let stand at about room temp for 30 mins.
Step #4 Preheat oven to 375 degrees F.
Step #5 While capon is standing, mash garlic to a paste using a mortar & pestle.
Step #6 Add cilantro, cumin, chile powder, & butter & mash to a paste again.
Step #7 Arrange capon, with neck toward you, breast side up, & carefully work your fingers between skin & flesh of the breast, working your way down to thighs.
Step #8 Rub 1/3 of the butter mixture under skin of breast & thighs & rub another 1/3 into the cavity of the bird, then tie the legs together with kitchen string.
Step #9 Put capon in a buttered roasting pan.
Step #10 Scatter carrots around bird & season this with salt & pepper.
Step #11 Pour water over the carrots.
Step #12 Roast in middle of the oven 45 mins.
Step #13 Remove pan from the oven & brush top & sides of the bird with the remaining 1/3 of the butter mixture.
Step #14 Continue to roast basting capon & carrots with pan juices every 20 mins (tent capon with foil wrap if it gets too brown), until a thermometer inserted 2" into fleshy part of a thigh registers 170 degrees, about 2 hrs more.
Step #15 Transfer carrots with some of the pan juices to a heated serving dish & keep warm, covered.
Step #16 Let capon stand 20 mins before carving.
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