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Capon

Explore 4 recipes and more

Braised Capon with Pearl Onions

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Braised Capon with Pearl Onions

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Roast Capon with Fig-and-Pancetta Stuffing

Time:3 hours
Ingredients
  • 1 capon (8 to 9 pounds), rinsed and patted dry, neck reserved
  • 1/2 stick unsalted butter, softened, divided
  • 2 small onions, 1 finely chopped, 1 cut into 1-inch wedges
  • 6 ounces pancetta, cut into 1/2-inch dice
  • 1 tablespoon plus 1 teaspoon coarse salt, divided
  • 2 1/2 cups chicken broth, divided
  • 6 ounces Black Mission figs, cut into 1/4-inch dice
  • 2 oranges, 1 zested and juiced, 1 cut into 1-inch wedges
  • 2 tablespoons orange liqueur
  • 1 tablespoon finely chopped fresh sage leaves, plus 1 sage sprig
  • 11 slices whole-wheat bread, toasted
  • 1 large egg, lightly beaten
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
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Bollito Misto of Capon and Vegetables

Ingredients
  • 2 large onions, peeled
  • 2 leeks, cut in half, washed thoroughly
  • 1 capon (7 to 8 pounds), tied
  • 4 celery stalks, cut in half
  • 4 large carrots, cut in half
  • 2 small tomatoes
  • 20 basil leaves, washed
  • 10 sprigs flat-leaf parsley
  • 2 cubes chicken bouillon
  • 4 tablespoons salt
  • 1 cotechino sausage
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