Ingredients :
2 kg capon or chicken
2 bitter oranges
Stuffing :
50g sliced bread soaked in milk
1 bunch of parsley
50g raisins
1 onion, chopped
3 slices of cured ham (e.g parma ham)
5 pieces of preserved orange peel, chopped
100g chicken livers

Marinade :
3 tbs runny honey
10 rose hips
1 tbs 5 spice (oriental)
1 tbs thai fish sauce
5cl sherry vinegar
juice of 1 orange
Garnish :
8 figs
8 kumquats
1 grapefruit
1 bag of shallots
2 bitter oranges
Sauce :
juice of 1 orange
40g butter
20g flour
25cl chicken stock

Recipe :
Preheat oven to 180°C
Mix the soaked bread with the parsley, onion, cured ham, orange zest and chicken livers.
Stuff the bird and tie its legs together with cooking string.
Marinade :
Mix the honey, rosehips, 5 spice, fish sauce, vinegar and orange juice in a sauce pan and heat gently. Remove from the heat when it boils.
Wash the oranges and slice into rounds.
Grill gently until they appear dried.
Place the bird in a roasting dish and pour over marinade, aranging the grilled oranges on top.
Oven cook for 1.5 hours, basting frequently and removing the oranges after 30 minutes.
wash the fruit and peel the shallots. Cut the orange and grapefruit into large pieces, and slice the kumquats and figs in half.
30 minutes before the capon is due to come out of the oven, scatter the fruit around it.
When the bird is cooked, remove it from the oven, put it on a large dish and cover with aluminium foil.
Deglaze the roasting dish on the hob, with the orange juice, scraping all the burned bits off the bottom. Pour into a saucepan and simmer gently for 5 minutes.
Beat the butter and flour together, then incorporate into the sauce. Heat it without boiling, and continue beating until a smooth consistency is reached.
Serve your capon with the dried oranges and the sauce.
Advice :
A Capon is a large male chicken, known to be plump and tender. Any large chicken, or small turkey can be used for this recipe.

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