ROASTED CAPON w/CHESTNUT HONEY

By BobD

Ingredients

• Spread mixture of goat cheese and chestnut honey under the skin-as the bird roasts, the mixture melts, perfuming and basting the meat. Save the giblets for Dirty Rice
• • 1 capon, 8 pounds, giblets, neck, and excess fat removed, patted dry
• • Salt and freshly ground black pepper to taste, softened
• • 1/2 cup each unsalted butter and goat cheese, softened
• • 3 tablespoons chestnut honey (available at specialty food stores), or any honey
• • 3 tablespoons finely chopped shallots
• • 2 tablespoons Dijon mustard
• • 2 tablespoons cooked bacon, ventreche, or pancetta, chopped or crumbled
• • 2 tablespoons chopped fresh thyme leaves
• • 2 cups chicken stock
• • Dirty Rice (recipe follows)

Details

Adapted from dartagnan.com

Preparation

Step 1

1. Preheat oven to 400 F

2. Season capon inside and out with salt and pepper. Turn wing tips under.

3. Mix butter, goat cheese, honey, shallots, Dijon mustard, bacon, and thyme into a smooth paste. Using your fingers, gently separate breast and thigh skin from meat. Distribute cheese mixture under skin, massaging flesh to smooth it as evenly as possible over breast and thighs. Place bird on rack in roasting pan, breast side up, and roast for 20 minutes. Turn oven to 325°F and continue roasting, basting occasionally with pan juices, until an instant read thermometer registers 160 F when inserted deep into thigh and juices run clear, about 2 ½ hours. While capon roasts, prepare Dirty Rice.

4. Remove capon from oven to a warm platter, tent lightly with foil, and let rest at least 10 to 15 minutes. Meanwhile, discard as much fat as possible from roasting pan. Set pan on top of stove. Pour in chicken stock and deglaze pan over high heat, stirring up all browned cooking bits. Boil until reduced to a thin sauce consistency. Carve capon at table and spoon sauce over slices. Serve with Dirty Rice.

DIRTY RICE
Ingredients

• 2 tablespoons rendered duck fat or unsalted butter
• 2 ribs celery, finely chopped
• 1 medium onion, finely chopped
• 1 red or green pepper, cored and seeded, finely chopped
• 1 tablespoon minced garlic
• 1 cup capon, duck, or chicken giblets, cleaned and finely chopped
• 2 cups long-grain rice
• 3 cups chicken stock
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt, freshly ground black pepper, and Tabasco to taste
• ½ cup chopped scallions, including green parts

Directions

1. Heat duck fat in a large skilled over medium-high heat.

2. Stir in celery, onion, bell pepper, and garlic, and sauté until translucent, about 5 minutes, stirring occasionally. Add giblets and cook for 2 to 3 minutes.

3. Stir in rice and pour in chicken stock.

4. Add bay leaves, thyme, salt, pepper, and Tabasco, and bring to a boil.

5. Cover and reduce heat to a simmer. Cook until rice is tender and liquid is absorbed, 15 to 20 minutes.

6. Taste to adjust seasonings, stir in scallions, and serve.