Shakespeare's Romeo & Juliet Capon Capulet

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 6 -7 lbs capons, trussed
• 7 sprigs rosemary
• 1 large stalk celery, cut in half1/2 medium onion
• 2 1/2 tablespoons butter, plus 1 tb
• 1 1/2 tablespoons corn oil
• 0.5 (750 ml) bottle champagne (drink to rest!)
• 3 shallots, thinly sliced
• salt and pepper

Recipe

• 1 1. force your finger under the breast skin and push one rosemary twig under the skin on each side of the breast.
• 2 2. force 1 or 2 sprigs under the skin in the back of the capon.
• 3 3. place 2-3 sprigs of rosemary, celery halves, amd 1/2 the onion into the cavity.
• 4 4.melt 1 1/2 tb of butter in a stovetop casserole or dutch oven.
• 5 5.add the 1 1/2 tb of corn oil and heat the casserole on the stove over medium.
• 6 6. place the capon in the casserole and brown on all sides for 25 minutes without letting the corn oil/butter burn ( use medium heat).
• 7 7.add 6 tb of champagne and cook gently, uncovered, on the stove for 1 1/2 hours.
• 8 8.remove capon from casserole and keep it warm.
• 9 9.after the cooking liquid cools down, skim off the surface fat.
• 10 10. melt 1tb butter in a saucepan then add the shallots and cook until soft.
• 11 11.pour in the remaining champagne and bring the mixture to a boil then add the reserved skimmed cooking liquid. season to taste with salt and pepper.
• 12 12. carve capon, place on a hot serving platter, then coat capon with a small amount of sauce. pour rest of sauce in a sauceboat for serving.