Truffle Roasted Capon with Mushroom Gravy
Yield serves 8 SERVINGS
- 1 Capon, Whole (about 8lbs), thawed in fridge, if needed
- Kosher salt and freshly ground black pepper
- 1 onion, halved
- 4 cloves of garlic, smashed
- 6 sprigs fresh thyme, divided use
- 7 tablespoons Black Truffle Butter, softened, divided use
- 1 shallot, finely chopped
- 1 package Organic Chef's Mix Mushrooms, trimmed and roughly chopped
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
Recipe notesThis simple recipe for roasted capon is enhanced with black truffle butter under the skin. Silky gravy made with pan-drippings and plenty of fresh organic mushrooms makes this roast bird holiday-worthy.
- Remove capon from the refrigerator about 30 minutes prior to cooking. Preheat oven to 425 degrees F.
- Pat the capon dry with paper towels. Using your fingers, carefully pull skin away from breast and leg meat, being careful not to puncture the skin. Push 1 tablespoon of the black truffle butter under the skin over each breast and smooth into an even layer. Repeat with ½ tablespoon of truffle butter over each leg. Season the cavity with salt and pepper, place onion, garlic, and 4 sprigs of thyme into the cavity then truss the legs with butcher’s string and tuck the wings under. Rub 1 tablespoon of the truffle butter evenly all over the outside of the bird and season generously with salt and pepper.
- Place the capon breast side up on a rack set inside a shallow roasting pan. Roast until capon is golden brown and thigh juices run clear, about 1½ hours. Finished temp: an instant-read thermometer inserted into the thickest part of the breast and thigh should register 165 degrees F. (Account for about 10 degrees of carry-over cooking after you remove the bird from the oven.)
- Carefully remove the capon from the rack and place on a cutting board. Rest, tented with foil, for 20 minutes.
- While the capon is resting, make the gravy. Pour all of the drippings from the roasting pan into a gravy separator and set aside.
- In a saute pan over medium-high heat add the remaining 3 tablespoons of black truffle butter. Once melted, add the shallot and saute until softened, about 3 minutes. Add mushrooms, turning to coat, and season with salt and pepper. Saute until mushrooms are cooked through about 7-8 minutes. Chop the remaining thyme and add to the mushrooms, saute about 1 minute more. Sprinkle the flour over the mushroom mixture and mix well. Saute until flour is golden and mushrooms are evenly coated, about 4-5 minutes. Stir in about half of the stock, scraping up browned flour from the bottom and sides of the pan. Add the remaining stock and the separated pan drippings (discard the fat from the separator) and cook, stirring occasionally, until the gravy is thickened, about 5 minutes more. Taste for seasoning and add salt &/or pepper, if desired.
- Carve the rested capon and serve with the mushroom gravy on the side.