Capon with whole grain mustard
A recipe for those who want to try something new with capon, although it can also be used to make a conventional chicken. Both will have a very special flavor.
The so-called whole grain mustard is one that includes the original mustard seeds. It is very easy to find in any supermarket.
INGREDIENTS:
- 1 whole capon or a "regular" chicken
- 3 tablespoons whole grain mustard
- 3 tablespoons butter or lard
- 2 tablespoons Dijon mustard (strong, nasal)
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 garlic cloves, minced
- 1 cup (200 ml) chicken broth
- 4 or 5 slices of bacon to wrap the breasts
- Chopped fresh parsley for garnish
- Salt and pepper to taste
INSTRUCTIONS:
Preheat the oven to 350°F (180°C).
Wash and dry the capon. Season with salt and pepper to taste, both inside and out.
In a bowl, mix the whole grain mustard, Dijon mustard, honey, white wine vinegar, thyme, rosemary, softened butter, and minced garlic (with the green germ removed). You can use lard instead of butter for a more golden and crispy skin.
Rub this mixture all over the capon, ensuring it is completely covered. Place the bacon slices over the breasts to protect them and keep them from drying out during baking. Always do this; it makes a significant difference in the roast's juiciness.
Transfer the capon to a roasting pan and pour the chicken broth around it.
Roast the capon in the preheated oven for about 1.5 to 2 hours or until it is fully cooked, occasionally basting with the juices that accumulate in the pan.
If the top browns too quickly, despite the bacon, you can cover it with aluminum foil.
Remove from the oven and let it rest for a few minutes before carving and serving.
The capon with whole grain mustard is served with the juices as a sauce in a separate sauceboat and garnished with chopped fresh parsley. Before serving, remove the bacon. You will see that the breasts are much juicier with this trick, known in France as "a la poule". Since removing the bacon will leave marks (like a tan line after sunbathing), brush the unbrowned area with the sauce and sprinkle with parsley.
The flavor is very intense and the aroma is incredible; you will love it.
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