Photo: Lily Banse
Capon cooked in spiced mead wine with roasted carrots, sprouts & croutons
18 ingredients
Serves 6
openrecipes
Capons are extra-large, matured chickens, so are a perfect roast when feeding a crowd- try this version from chef Ben Spalding
Estimated Nutrition (whole recipe, rough)
980
Calories
53g
Protein
18g
Fat
153g
Carbs
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Sourdough | 1 slice (36g) | 93 |
| Honey | 1 tbsp (21g) | 64 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Star Anise | not in our table | 0 |
| Marjoram | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
| Caraway Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 capon , approx 3kg
- 1 x 700ml bottle mead
- 250ml chicken stock
- 10 black peppercorns
- 2 star anise
- ½ cinnamon stick
- 5 juniper berries
- 4 sprigs thyme
- 4 sprigs marjoram
- 3 garlic cloves , sliced
- rapeseed or sunflower oil
- sea salt flakes
- 100g unsalted butter
- 500g bunch thin carrot , or use large carrots split into quarters lengthways, scrubbed or peeled
- 4 tbsp clear honey
- 2 tbsp caraway seeds
- 250g small Brussels sprouts , trimmed and halved through the root
- ½ loaf sourdough bread , cut into squares
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes