Capon Roasted with Rum and Spices
Tender, moist and flavorful, Caribbean-style glazed capon or large chicken.
1 whole chicken or capon, about 4 pounds
1 tablespoon fresh gingerroot, finely minced
1/2 teaspoon ground cloves
1/2 teaspoon ground cloves ground cinnamon
1/4 teaspoon ground cloves cayenne pepper
1 1/2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
2 teaspoons vegetable oil
3 onions, thinly sliced
6 cloves garlic, finely chopped
1/4 cup honey
1/4 cup packed brown sugar
1/4 cup dark rum
3 tablespoons cider vinegar
1/2 cup chicken broth
- Preheat oven to 350°F (175°C).
- Rinse the chicken with cold water; pat dry.
- In small bowl, stir together gingerroot, cloves, cinnamon, cayenne, salt and pepper.
- Rub spice mixture all over outside and inside of chicken. Tie legs of chicken together with butcher twine. Set aside.
- In a large, oven-proof skillet, warm oil over medium-low heat. Stir in onions and garlic; cook until onions are very soft, about 8 to 10 minutes. Set chicken on top of onions.
- In small bowl, stir together honey, brown sugar, rum and vinegar to make glaze.
- Drizzle half the glaze over chicken.
- Pour chicken broth over onions.
- Bake chicken for 30 minutes in oven.
- Drizzle remaining glaze over chicken and bake for 30 more minutes.
- Baste chicken with pan juices and bake 30 minutes more, until done.
- Let rest for 10 minutes before carving.
- To serve, spoon onions into dish. Carve chicken and serve each portion with some of the onions on the side.
Makes 4 servings.
Tip: Chicken should bake 30 minutes per pound.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.