Orange Roasted Capon

Name: Orange Roasted Capon
Cuisine: Italy
Ingredients: 1½ pounds small onions (l½ to 2 inches in diameter), unpeeled; 1 fennel bulb, trimmed and cut into thin strips; 1 sprig fresh rosemary; 1 head garlic, separated into cloves and peeled; 1 cup fresh orange juice; 6 tablespoons (¾ stick) unsalted butter, melted; 2 tablespoons minced orange zest; 1 tablespoon finely chopped fresh rosemary; Salt and freshly ground black pepper, to taste; 1 capon (about 8½ pounds); 1 cup water; 20 baby carrots, peeled; ¼ cup orange-flavored Cognac; 2 tablespoons unsalted butter, melted; 1 tablespoon slivered orange zest; Salt and freshly ground black pepper, to taste; 1 pound miniature pattypan or other squash; 1 pound miniature pattypan or other squash

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Robust flavors of Italy and Spain perfume this luscious capon. Glazed with orange-flavored Cognac and surrounded by roasted baby carrots and pattypan squash, this dish is a proud focal point for an elegant dinner. Serve it with nutted wild rice and a tart green salad.

Ingredients

Basting Sauce

1 cup fresh orange juice
6 tablespoons (¾ stick) unsalted butte

Europe
Italy
Main course
Gluten-free

Method

Combine the ingredients for the basting sauce in a small bowl. Set aside.
Preheat the oven to 350°F.
Bring a large saucepan of salted water to a boil, and add the onions. Cook for 20 minutes. Drain, cover with cold water until cool, and drain