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Catalan-Style Brandy and Dried Fruit Stuffed Capon

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A festive and flavorful dish featuring a capon stuffed with brandy-soaked dried fruits and a savory pork mixture, roasted with aromatic spices and served with a rich brandy sauce.

Ingredients for Catalan-Style Brandy and Dried Fruit Stuffed Capon

units in
USchevron
serves
8 peoplechevron

Capon

0 lb

Salt

to taste

Olive Oil, divided

tablespoons

Golden Delicious Apples, peeled, cored, and halved

each

Onion, quartered

each

Garlic, halved horizontally

each

Tomatoes, peeled and quartered

each

Sweet White Wine

cups

Brandy, divided

cups

Pepper

to taste

Soft Pitted Prunes

0 lb

Soft Dried Peaches Or Apricots

0 lb

Ground Pork

0 lb

Thin Pork Sausages Or Italian Pork Sausages, skinned and sliced

0 lb

Cinnamon

teaspoons

Large Onion, chopped

each

How to Make Catalan-Style Brandy and Dried Fruit Stuffed Capon

1. Preheat Oven and Prepare Capon

Preheat your oven to 375°F. While the oven is warming up, prepare the capon by removing the neck and giblets, rinsing it thoroughly, and then seasoning it generously with salt. Rub the bird all over with about two tablespoons of olive oil.

2. Stuff and Roast Capon

Stuff the cavity of the capon with the apple halves. Place the capon breast side down in a large roasting pan. Surround the bird with the quartered onions, garlic, tomatoes, cinnamon stick, and bay leaves. Pour the cup of sweet white wine over everything. Cover the roasting pan with foil and place it in the middle of the oven to roast for 1 hour and 10 minutes.

3. Prepare Stuffing

While the capon is roasting, prepare the stuffing. Start by soaking the prunes and dried peaches or apricots in half a cup of brandy for 30 minutes. Heat two to three tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until it becomes soft and translucent. Stir in the ground pork, seasoning with salt and pepper, and cook until the meat changes color. Add the skinned and sliced sausages, cooking until they too change color. Stir in the pine nuts, ground almonds, and cinnamon, mixing well. Finally, add the soaked fruits along with the brandy they were soaking in, and combine everything thoroughly.

4. Shape and Cook Stuffing

Shape the stuffing into a parcel using foil, or place it in a deep baking dish and press it down firmly. Cover it with foil and place it below the capon in the oven.

5. Finish Roasting Capon

After the initial roasting time, remove the foil from the capon and carefully turn it breast side up. Continue roasting it uncovered for another 35 to 50 minutes, or until the juices run clear when the thigh is pierced.

6. Prepare Sauce

Once the capon is done, transfer it to a serving platter and let it rest while you prepare the sauce. Remove the fat from the pan juices and deglaze the roasting pan with the remaining half cup of brandy, scraping up any browned bits from the bottom. Season the sauce with salt and pepper to taste, and pour it into a jug.

7. Serve

Serve the carved capon with the brandy sauce on the side. Enjoy this flavorful Catalan-style feast, rich with the sweetness of dried fruits and the warmth of spices.

Variations

Port and Dried Cherry

Use port wine with dried cherries for a richer, sweeter stuffing.

Turkey

For a more traditional Thanksgiving meal, substitute the capon with a turkey, adjusting cooking times for the larger bird.

Sausage and Apple Stuffing

Add ground sausage for a meaty flavor and diced apples for a hint of sweetness.

Citrus Zest

Incorporate the zest of an orange or lemon into the stuffing or the sauce for a fresh, aromatic lift that cuts through the richness of the capon.

Chicken

A more readily available and smaller option that cooks faster and is perfect for a family dinner.

Pitfalls and tips

Selection of Capon

Choose a fresh, high-quality capon. The quality of the bird will greatly impact the final dish. If possible, source it from a reputable butcher or farmer's market.

Oven Temperature

Start roasting your capon at a higher temperature to get a nice golden-brown skin, then lower the temperature to cook it through without drying it out. Use a meat thermometer to check for doneness.

Resting the Capon

Once out of the oven, let the capon rest for at least 20 minutes before carving. This allows the juices to redistribute and makes for a juicier bird.

Stuffing the Capon

Be careful not to over-stuff the bird. The stuffing will expand as it absorbs juices, and over-stuffing can lead to uneven cooking. Also, truss the capon after stuffing to ensure even cooking and to keep the stuffing in place.

Brining the Capon

If time allows, brine your capon for 24 hours before cooking. This ensures a juicy and flavorful bird. Use a simple brine solution of water, kosher salt, sugar, and perhaps some aromatics like bay leaves, peppercorns, and citrus zest.

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