Roast capon with bourbon sauce
Packed brown sugar
1 Tbsp, chopped
Raw skinless boneless light and dark meat chicken
4 pound(s), 1 (8-pound) capon, giblets removed
2 fl oz, (1/4 cup)
Canned chicken broth
- Preheat oven to 350°F. Set rack in medium roasting pan. Spray rack and pan with nonstick spray.
- Combine brown sugar, 1 tablespoon mustard, the thyme, salt, and pepper in small bowl. With your fingers, loosen skin on capon breasts, legs, and thighs. Rub sugar mixture on meat under skin; press skin back into place.
- Tuck wings under capon and tie legs together with kitchen string. Place capon on rack, breast side up. Roast until instant-read thermometer inserted into thigh registers 165°F, 2 1/2–3 hours.
- Carefully tilt capon upright to allow juices inside cavity to pour into pan. Transfer capon to cutting board and let stand about 15 minutes.
- Meanwhile, remove rack from roasting pan. Strain pan juices into measuring cup and skim off visible fat.
- Set roasting pan over 2 burners over medium heat. Add shallots and cook over medium heat, stirring frequently, until shallots are softened, about 2 minutes. Stir in bourbon and remaining 2 teaspoons mustard and bring to boil. Add pan juices and broth; bring to boil over high heat, stirring with wooden spoon to scrape up browned bits from bottom of pan. Carve capon into 12 pieces and serve with pan sauce. Remove skin before eating.
- Serving size: 1/12 of capon and about 2 tablespoons sauce