Tender and juicy with a rich cognac-infused sauce, this Roasted Capon would be a wonderful addition to any holiday menu as an alternative to turkey.
Recipe adapted from Tyler Florence, Golden Oven-Roased Capon
and Jacques Pépin, Roast Capon with Mushroom-Armagnac Sauce
Prep Time 30 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 50 minutes
*You can use a variety of mushrooms in this recipe. Jacques Pépin's original recipe calls for shiitake, but the cremini looked freshest at my local market the day I went shopping, so I opted to use them instead. A gourmet mushroom blend would also be lovely here.