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Roast capon with truffle butter served with roasted vegetables.
Elegant and tasty roast capon with truffle butter

Roast capon with truffle butter

Author: Flavelo
Recipes Main Courses
A capon is a castrated rooster whose hormonal changes cause fat to be incorporated between muscle fibres (marbling), making its meat whiter, softer and juicier than traditional chicken. The fat-soluble aroma compounds of the truffle permeate the meat with the help of the butter, whilst the layer of butter stuffed under the skin baste the breast from the inside, protecting it from drying out.
🕒 Prep Time 40 mins
🍳 Cook Time 2 hrs
⌛ Total Time 3 hrs
🍽️ Servings 6 servings
🔥 Calories 750 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Large roasting tin with rack
  • Kitchen string (for trussing)
  • Meat thermometer (indispensable)

Allergen Information

⚠️ Milk (butter)
⚠️ Celery

Instructions

1 ✓

Mix the soft butter with the grated truffle, salt and pepper.

Tip: Fat is the flavour carrier. Let it stand a little so the butter absorbs the aroma.
2 ✓

Carefully reach under the capon's skin at the breast and legs, separating skin from meat. Stuff the seasoned butter under the skin, and distribute evenly.

Tip: This butter layer will baste the breast from the inside during roasting, protecting it from direct heat.
3 ✓

Place salt, the halved lemon, garlic and thyme into the cavity. Truss the bird with string.

Tip: Internal steam permeates the meat, the acidity of the lemon balances the fat.
4 ✓

Spread the roughly chopped vegetables (mirepoix) in the tin, pour the stock underneath. Place the capon on the rack (or on the vegetables). Rub the skin with olive oil.

Tip: The vegetable bed prevents the juices burning and forms an excellent sauce base (fond).
5 ✓

Roast at 180°C for approx. 2 hours, or until the meat thermometer reads 74°C at the thickest part of the leg. Baste with its own fat every 30 minutes.

Tip: If the skin browns too quickly, cover with foil.
6 ✓

Remove, and rest for at least 20 minutes before serving. Strain the juices remaining in the tin for gravy.

Tip: Without resting, the meat will be dry.

Recipe FAQ

Why do I need to truss the bird?
Trussing ensures the wings and legs are held against the body, so the meat cooks evenly and thinner parts don't burn.
Truffles are expensive, what can I substitute?
You can use good quality truffle pesto, or butter mixed with porcini mushroom powder gives excellent results too.

Ingredients

  • 1 whole Capon (approx. 3 kg, prepared)
  • 100 g Butter (room temperature, soft)
  • 20 g Black truffle (grated or paste)
  • 3 cloves Garlic
  • 3 sprigs Fresh thyme
  • 1 whole Lemon
  • 2 tbsp Olive oil
  • 2 tsp Sea salt
  • 1 tsp Freshly ground pepper
  • 3 whole Carrots
  • 2 stalks Celery
  • 2 whole Red onions
  • 300 ml Chicken stock or white wine