How to Prepare Award-winning Roasted Capon with an orange and brandy sauce 🎄

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, roasted capon with an orange and brandy sauce 🎄. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Roasted Capon with an orange and brandy sauce 🎄 is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Roasted Capon with an orange and brandy sauce 🎄 is something which I’ve loved my entire life. They’re nice and they look fantastic.

Great recipe for Roasted Capon with an orange and brandy sauce 🎄. Turkeys are safe here in Italy at Christmas, but not this bird! This is a really tasty Christmas lunch. Remove the neck and giblets from the cavity and rinse the chicken under cold water, inside and out.

To get started with this particular recipe, we must prepare a few ingredients. You can cook roasted capon with an orange and brandy sauce 🎄 using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Roasted Capon with an orange and brandy sauce 🎄:

1. Prepare 1 capon this was about 1.5 kg
2. Prepare 1 orange
3. Prepare 2-3 cloves garlic unpeeled
4. Prepare Few sprigs of rosemary
5. Make ready 50 g or so of butter
6. Take Small glass of brandy, about 20-30 ml
7. Get Teaspoon corn flour

Melt the butter and brown sugar in a saucepan over medium heat. Slowly and carefully, watching for splatters, whisk in zest, orange juice, chicken stock, lemon juice, soy sauce and brandy. Bring to a simmer and reduce by one-third. Off the heat, add the brandy.

Instructions to make Roasted Capon with an orange and brandy sauce 🎄:

1. Clean the bird. Stuff cavity with the garlic, orange (cut in half) and rosemary
2. 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
3. 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.
4. Carve and serve 😀

Bring to a simmer and reduce by one-third. Off the heat, add the brandy. Increase the heat to high and add the orange juice. Whisk the cream and icing sugar in a large bowl until the mixture holds soft peaks. Use a large metal spoon to fold in the custard, zest and alcohol, if using.

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