Golden Oven-Roasted Capon

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This is a super dish. Capon is like the chicken grandma used to make. The meat was moist and tender. The gravy that I made from the dripping was wonderful. The dripping do need to be separated from the fat, there is more fat than a normal chicken.
The only thing I did different was to brine the capon for about 4 hours before cooking. I like to brine most of the poultry I cook. It seems to make than moister.

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first time I had capon and used this recipe, but also added a can of mandrin oranges. Awesome!

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This was our first time cooking a Capon and the bird was beautiful, moist, and very tasty. However, not sure if we had a particularly fat bird, but it sure did smoke a bit for the whole time it cooked, setting off the smoke detector. Ended up with twice the water in the bottom of the pan to prevent burning. Instead of sherry, used pineapple juice to make the final glaze, and I did add in a bit of cornstarch (maybe 2 tablespoons for a cup of drippings with juice. It really did come out more like a glaze to top the bird after it was sliced, which was a nice lite alternative to gravy. Also, by accident, didn't turn down the temperature until an hour into cooking, but still finished exactly on time and was perfectly cooked throughout.

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This roasted capon when served taste fantastic and it actually melts in your mouth.
I am not sure if it was the cooking teqniche or the rub on the roaste . Either way my family loved it on Christmas day and I will make it again.
Thanks for the recipe Tyler :~

Lyndasue Kennedy
Raymond NH

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I've prepared and served Tyler's recipe twice now. I am considered a demi-god of Roast Chicken in North Carolina!

For those who aren't familiar -- a "capon" is not a "roasting hen." Capons are roasting age male chickens that, uh, [how to say this?] aren't "males" anymore.

If you've never had a roast capon -- you've really never experienced the ecstasy of perfectly roasted chicken.

In buying a capon -- always buy a surgically altered -- NOT chemically altered fowl.

Follow the recipe faithfully. I am SO grateful for this recipe. I literally order capons [usually sold in better markets only during the winter holiday season] ... whenever I want to remind my guests of how Sunday chicken REALLY can taste from memories of long ago.

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I've used this recipe every time I've roasted a chicken since I saw Tyler cook it 6 or 7 years ago. This recipe, scribbled almost illegibly on a now-grease-spattered piece of legal pad, hangs with 8 or 10 other favorites, in my "never let it get lost" clip on the vegetable basket over the sink. It is delicious, fool-proof, and one of my all-time favorites.

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Simply put. This recipes is very east to follow,and it turned out very flavorful!!!

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Very good!

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Well my husband had wanted to make a capon for dinner so he went out and bought a big, fat happy 7 lb bird. He pretty much followed the recipe, but added 12 garlic cloves rather than 4, and used rosemary, thyme and basil. It was OUTSTANDING. Best he's ever made.

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If you want a roasted capon to be absolutely perfect, just follow this recipe.