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Rating: 4.1/5 (44 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Irish
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 454
% Daily Value**
Total Fat 31g
Saturated Fat 18g
Unsaturated Fat 2g
Cholesterol 165mg
Sodium 422mg
Total Carbohydrate 15g
Dietary Fiber 2g
Sugars 5g
Protein 12g
Vitamin A  17%Vitamin C  11%
Calcium  5%Iron  6%
Potassium  13%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Capon Of The North

Recipe Tags: Poultry Recipes

Date Added: May 02, 2012
This is a rich and tasty Capon dish. The pearl onions and mushrooms pair beautifully with the flavorful broth sauce to accompany the browned Capon.


1 Chicken Breast chicken roasting about 6 lbs
2 Juice Of Lemons
1/4 cup All-Purpose Flour
Salt to taste
Pepper to taste
1 cup Butter
1/2 lb Bacon diced
5 Yellow Onions
3/4 cup Irish Whisky
1 Garlic clove
1/2 teaspoon Allspice
1 cup Dry Red Wine
1 cup Water
2 Eggs yolks
2 tablespoons Light Cream
1 lb Onion Pearl
1 lb Mushroom
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1. Cut up capon as for fricassee.

2. Dip pieces into lemon juice and then into 3 tablespoons flour, seasoned with salt and pepper.

3. Brown in butter. Add bacon and small yellow onions; sprinkle with 1 tablespoon flour, and brown again.

4. Flame capon with Irish whiskey. Add salt, pepper, garlic, and allspice.

5. Cover with wine and simmer gently for 60 minutes or until done.

6. For the sauce make a broth with the neck, feet, and giblets.

7. Strain off the liquor from the bird and add to the broth.

8. Reduce to half by rapid boiling. Thicken with raw egg yolks beaten with cream; reheat but do not boil after adding egg.

9. Serve capon in a dish garnished with the pearl onions and mushrooms, each cooked separately in water and lemon juice.

10. Pour part of the sauce over the capon and serve the remainder separately.

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Dietary Notes:
This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Butter, Gluten, Mushroom, MSG, Poultry, Sulfites, Garlic, Alcohol, Fructose Malabsorption, Beef, Onion allergies.
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