The Treat of a Capon

Name: The Treat of a Capon
Cuisine: French
Ingredients: One 7- to 8-pound capon; One 2 x 1-inch piece fresh ginger, peeled; 1½ teaspoons salt; 20 turns of the pepper mill; Pinch plus ½ teaspoon 5-spice powder; 2 cloves garlic, mashed; 1 bunch fresh scallions, white part finely chopped and green part cut paper thin on a slant (keep separate); Peanut oil as needed; 2 ounces dried Chinese wood ear mushrooms; 1 pound crimini mushrooms, stems discarded and caps sliced; 1 pound fresh shiitake mushrooms, stems discarded and caps sliced; Soy sauce; ¼ cup dry sherry

Preparation info

FCR—
8
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

A new twist for a classic western bird.

Ingredients

One 7- to 8-pound capon
One 2 x 1-inch piece

Europe
France
Main course

Method

Wash the capon inside and out and dry completely with paper towels. Preheat the oven to 325°F. Cut the ginger piece in half. Finely grate one half, cut the other half into 2 slices. Mix the grated ginger with the salt, pepper, a large pinch of 5-spice powder, half the garlic, and the s