Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, roasted capon with an orange and brandy sauce π. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Roasted Capon with an orange and brandy sauce π is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Roasted Capon with an orange and brandy sauce π is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook roasted capon with an orange and brandy sauce π using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Capon with an orange and brandy sauce π:
- Make ready 1 capon this was about 1.5 kg
- Get 1 orange
- Take 2-3 cloves garlic unpeeled
- Get Few sprigs of rosemary
- Get 50 g or so of butter
- Get Small glass of brandy, about 20-30 ml
- Prepare Teaspoon corn flour
Instructions to make Roasted Capon with an orange and brandy sauce π:
- Clean the bird. Stuff cavity with the garlic, orange (cut in half) and rosemary
- Put some of the butter under the skin of the breasts. This helps to keep it moist. Then melt some more butter and brush it all over the bird. Leave to rest for 30 mins to bring up to room temperature. Preheat oven to 180
- Roast for about 75 -80 minutes, baste once or twice during cooking. Check it's cooked. When it's cooked keep the bird warm. Add butter to a small pan. Add the cooking juices and bring to the boil. Add brandy and let it evaporate. Add corn flour and mix to thicken.
- Carve and serve π
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