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Roast capon with truffle butter served with roasted vegetables.

Roast Capon with Truffle Butter

Roast capon with truffle butter is a special dish often served at holiday dinners or elegant events. The capon's meat is juicy and flavorful, enhanced by the richness of the truffle butter. This recipe evokes the refinement of French gastronomy, where quality ingredients and simple techniques are in perfect harmony. The roasted vegetables and flavorful pan sauce are excellent complements to the dish, guaranteed to impress your guests.

Prep Time 20 min
Preparation 2 hr
Total 2 hr 20 min
620 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 1 Capon
⭕ 100 g Truffle butter
⭕ 3 cloves Garlic
⭕ 3 sprigs Fresh thyme
⭕ 1 Lemon
⭕ 2 tbsp Olive oil
⭕ 2 tsp Salt
⭕ 1 tsp Black pepper
⭕ 3 Carrots
⭕ 2 stalks Celery
⭕ 2 Onions
⭕ 300 ml Chicken stock

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    Preparation Steps

    1

    Preheat your oven to 350°F (180°C). Prepare the capon by removing any giblets and patting it dry with paper towels.

    2

    Rub the capon with olive oil, then season generously with salt and pepper. Gently slide the truffle butter under the skin, distributing it evenly.

    3

    Halve the lemon and place it inside the capon, along with the garlic cloves and fresh thyme sprigs.

    4

    Place the roughly chopped carrots, celery, and onions on the bottom of a roasting pan. Pour in the chicken stock.

    5

    Place the capon on top of the vegetables and roast for 1.5-2 hours, or until the internal temperature reaches 165°F (74°C). Baste the capon with the pan juices occasionally during roasting.

    6

    Remove the capon from the oven and let it rest for 15 minutes before carving.

    7

    Strain the pan juices and serve as a sauce alongside the carved capon. Serve with the roasted vegetables.