Ingredients:

  • 1 whole Capon, approximately 4.5–5 kg (9.9–11 lb)
  • 3 tbsp (45 g) Kosher Salt (or flaky sea salt)
  • 1 tbsp (15 ml) Olive Oil
  • 225 g (8 oz / 2 sticks) Unsalted Butter, softened to room temperature
  • Zest of 2 large Lemons (about 2 tbsp)
  • 4 tbsp fresh Thyme leaves, finely chopped
  • 2 tbsp fresh Rosemary, finely chopped
  • 1 tbsp Black Pepper, freshly ground
  • 1 tsp fine Sea Salt
  • 1 large Yellow Onion, quartered
  • 1 whole head Garlic, top sliced off horizontally
  • 1 large Lemon, halved
  • 1 cup (240 ml) Chicken Stock (for the roasting pan)
  • 3 tbsp (45 g) All-Purpose Flour
  • 1 cup (240 ml) Dry White Wine (e.g., Sauvignon Blanc)
  • 3 cups (720 ml) good quality Chicken Stock (for gravy)

Instructions:

  1. Prep the Bird and Dry Brine: Remove the Capon from its packaging and remove giblets. Pat the bird aggressively dry with paper towels. Sprinkle the Capon liberally and evenly with the 3 tbsp of Kosher salt, focusing especially on the breast and thicker parts.
  2. Chill: Place the seasoned Capon, uncovered, breast-side up on a wire rack set over a baking sheet. Refrigerate for 12–24 hours to dry brine and desiccate the skin.
  3. Temper and Preheat: Remove the Capon from the fridge 1 hour before roasting. Preheat the oven to 220°C (425°F).
  4. Prepare and Apply Butter: Combine the softened Unsalted Butter, lemon zest, thyme, rosemary, black pepper, and fine sea salt until well mixed. Gently separate the skin from the breast meat and push about 75% of the mixture underneath the skin. Rub the remaining 25% over the outside of the Capon skin and legs.
  5. Stuff and Truss: Place the aromatic cavity ingredients (onion, garlic, lemon halves) inside the cavity. Truss the legs tightly together with kitchen twine and tuck the wing tips under the breast.
  6. Roast (Initial Blast): Place the Capon breast-side up on the roasting rack. Pour 1 cup of chicken stock into the bottom of the pan. Roast at 220°C (425°F) for 20 minutes to set the skin.
  7. Roast (Reduce Heat): Reduce the oven temperature sharply to 180°C (350°F). Continue roasting for 3–3.5 hours, basting every 45 minutes. If the skin darkens too quickly, loosely tent the breast with foil.
  8. Check Doneness: The Capon is done when the internal temperature reaches 80°C (175°F) in the thigh and 70°C (160°F) in the breast.
  9. Rest: Transfer the Capon to a cutting board. Tent loosely with foil and allow it to rest for a full 30 minutes before carving.
  10. Make Pan Gravy: Pour the liquid drippings into a container and skim off excess fat, reserving 3 tablespoons of fat back into the roasting pan. Place the pan over medium heat and whisk in the all-purpose flour to form a roux. Cook for 1 minute.
  11. Finish Gravy: Pour in the white wine, scraping up the brown bits (fond). Gradually whisk in the reserved drippings and the 3 cups of chicken stock. Simmer until thickened (5-7 minutes). Season and pass through a fine sieve for a silky finish.