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Roasted capon with garlic and herbs

Serves 6 Servings
Serves 6 Servings


  • 1 (6-pound) capon
  • 3 head garlic
  • 3 sprig rosemary
  • 4 sprig thyme
  • 2 sprig sage
  • 2 sprig Salt and freshly ground pepper
  • 2 cup chicken stock
  • 2 tablespoon butter
  • 2 tablespoon kitchen string
  • Preparation

    Baking Directions:


    Preheat the oven to 450 degrees F.


    Rinse the capon and pat dry.

    Remove the wings and reserve.


    Season the bird generously inside and out with salt and pepper.

    Cut one head of garlic in half and stuff the cavity of the capon with the cut garlic, rosemary, thyme and sage; tie the legs together.


    Place the wings in a roasting pan and place the capon on top of the wings.

    Roast for 20 minutes; lower the heat to 400 degrees and continue roasting for another 30 minutes.

      5. Separate the cloves of garlic from the remaining heads of garlic and add them to the pan.

      Baste the capon and continue cooking for another 20-30 minutes, basting frequently, until the juices run clear when the leg is pierced and the internal temperature reaches 150 degrees F.

    Remove the capon to a platter and let it rest at least 10 minutes6. Place the roasting pan over high heat and add the chicken stock to deglaze the pan, stirring the browned bits in the bottom of the pan.

    Bring to a boil, and whisk in the butter; remove from the heat.

    Strain the jus into a small pot.

    Season to taste with salt and pepper.


    For planning purposes, preparation time is 20 minutes.

    Cooking time is 1 hour, 40 minutes.

    Serving Directions:

    To serve, carve the capon and slice the breast meat and leg meat.

    Spoon the sauce over the plate and pass the extra sauce at the table.

    Recipe Tags