Capon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,005 cal. | (48 %) | ||
| Protein | 95.04 g | (97 %) | ||
| Fat | 60.47 g | (52 %) | ||
| Carbohydrates | 15.04 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.49 g | (15 %) |
| Vitamin A | 2,190.06 mg | (273,758 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0.25 mg | (25 %) | ||
| Vitamin B₂ | 0.62 mg | (56 %) | ||
| Niacin | 46.49 mg | (387 %) | ||
| Vitamin B₆ | 1.45 mg | (104 %) | ||
| Folate | 71.16 μg | (24 %) | ||
| Pantothenic acid | 3.83 mg | (64 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 24.09 mg | (25 %) | ||
| Potassium | 1,134.39 mg | (28 %) | ||
| Calcium | 132.71 mg | (13 %) | ||
| Magnesium | 93.01 mg | (31 %) | ||
| Iron | 5.91 mg | (39 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 24.78 g | |||
| Cholesterol | 335.63 mg |
Ingredients
- Ingredients
- 1 Capon (3-4 lbs)
- ½ bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 bunch parsley
- 2 Tbsps melted butter
- ⅛ l Chicken broth (from a jar)
- 3 Tbsps butter
- salt
- freshly ground peppers
- ground paprika
- 400 grams carrots
- 400 grams Celery
- 3 Tbsps butter
Preparation steps
Rinse, peel and chop the soup vegetables. Rinse the chicken, pat dry and season with salt, pepper and paprika. Place the bunch of parsley and 1 tablespoon of butter in the cavity of the chicken. Place the soup vegetables and broth into the bottom of a roasting pan.
Place the capon on a wire roasting rack on top of the roasting pan and brush with melted butter. Roast in a preheated oven at 200°C (approximately 375°F) for 50 minutes, basting during cooking with butter. Remove the capon from the rack. Pour the pan juices into a saucepan with the vegetables and boil down a little to make a rich sauce. Strain through a sieve and keep warm.
Peel the carrot and cut into thin sticks about 5 cm (approximately 2 inches) long.
Rinse and trim the celery and cut into thin sticks.
Blanch the vegetables in boiling salted water for about 8 minutes. Drain and sauté in a hot pan with butter. Season with salt and pepper. To serve, place the capon on a large serving platter surrounded by the sautéed vegetables. Garnish as desired and serve with sauce.
