FREE-RANGE SLOW GROWTH
FOR DELIVERIES ON 23RD AND 24TH OF DECEMBER:
As 48 hours are needed to fully defrost this capon, this year we offer to defrost it for you if you prefer or if you're in the rush!
Our free-range Capon (Chapon) comes from a traditional French rustic environment. They are cornfed and have a minimum surface of 8,800 sqm to run around and play while they follow their natural growth period of 150 days.
The beauty of this bird is that there is no elaborate recipe, complex technique, or special handling required. Think of capon as a larger gourmet chicken; if you can roast a chicken, you can roast a capon.
Fill the capon with your favorite dressing, or if you are not stuffing the capon, then season the cavity with a sea salt and freshly ground pepper, then truss it. Then rub it with softened, rendered fat such as duck fat, butter or olive oil, salt and pepper the skin and oven roast, much like roasting a large chicken.
The key of a successful cooking is to turn the bird often and baste it regularly.
Tips: Remember that it needs to be unfrozen for at least 48h in the fridge prior the cooking itself.
Once D-Day came, take the capon out of the fridge around 2hrs before the actual cooking time so the meat is at outside temperature.
Count around 50min of cooking per kg of meat. If your capon is 2kg, cook it for approx 1h40min.
Origin: Mayenne region, North-West France
Portion Size: 2.5 to 2.8Kg, 3 to 3.3Kg
Stuff to consider: Free-range, slow growth, halal, frozen