If you don't like polenta try a traditional
bread stuffing with mushrooms, onions and
fresh herbs - or - a rice stuffing.
My recipe recommends always roasting them
stuffed because the result is 'wonderful,
falling-off-the-bone meat'. Also, lay a
double layer of cheesecloth (wrung out with
oil) over the bird to act as a self baster
(I've tried this with roast turkey and
chicken and it does result in a perfect golden
brown skin). Recommended accompaniments are
vegetable side dishes.
Serves 5 to 6
2 tablespoons unsalted butter
2 pounds white mushrooms, sliced
2 medium onions, diced
Salt
1/2 cup yellow cornmeal
Freshly ground black pepper
1/4 teaspoon ground coriander
1/2 teaspoon dried thyme
8-9 pound capon
1/4 cup olive oil or chicken fat
1/4 cup all-purpose flour
2 cups chicken stock or low-sodium chicken broth
Melt butter in large skillet, add mushrooms
and half the onions and cook over medium heat,
stirring occasionally, until onions are soft &
all moisture from mushrooms has evaporated,
about 15 minutes. Scrape into bowl and set
aside.
Pour 2 cups water in a medium pot, add 1/2
teaspoon salt, bring to boil over high heat.
Pour in cornmeal in slow, steady stream,
stirring constantly, and cook for 1 minute.
Then reduce heat to low and cook, stirring
constantly, for 15 minutes. Scrape polenta
into bowl of mushrooms. Add 1/4 teaspoon
pepper, coriander, thyme and mix well. Let
cool to room temperature.
Meanwhile, preheat oven to 450 degrees Fahrenheit.
Remove giblets from cavity of capon, rinse
bird, and pat dry. Moisten large sheet of
cheesecloth with oil and set aside.
Turn wings underneath capon. Stuff cavity
as tightly as possible with cooled stuffing,
tie legs together (on top). Sprinkle bird with
salt and pepper, place in a roasting pan, roast
for 15 minutes. Reduce the heat to 350.
Fold cheesecloth in half and lay over bird.
Roast for about 2 to 2-1/2 hours longer,
about 15 minutes per pound, or until meat
thermometer inserted into center of STUFFING
reads 180 degrees F. Every 30 minutes, lift
cheesecloth, baste bird with drippings in
bottom of roasting pan, replace cheesecloth.
Remember to wash your meat thermometer between
tests to avoid the spread of bacteria.
Transfer capon to platter. Drain off fat from
roasting pan, reserving 1/4 cup. Return
reserved fat to pan, place over low heat, and
stir in the flour. Cook, stirring, for 1
minute. Add stock, and cook, scraping up any
dark bits that have stuck to the bottom of
the roasting pan, until gravy is reduced in
volume by half. Remove from heat. Add salt
and pepper to taste.
Remove stuffing from capon and place stuffing
in serving bowl. Place bird on a platter and
pour gravy into a sauceboat.