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Capon Roasted with Rum and Spices

Capon Roasted with Rum and SpicesTender, moist and flavorful, Caribbean-style glazed capon or large chicken.

Recipe Ingredients:

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

Cooking Directions:

  1. Preheat oven to 350°F (175°C).
  2. Rinse the chicken with cold water; pat dry.
  3. In small bowl, stir together gingerroot, cloves, cinnamon, cayenne, salt and pepper.
  4. Rub spice mixture all over outside and inside of chicken. Tie legs of chicken together with butcher twine. Set aside.
  5. 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.
  6. In small bowl, stir together honey, brown sugar, rum and vinegar to make glaze.
  7. Drizzle half the glaze over chicken.
  8. Pour chicken broth over onions.
  9. Bake chicken for 30 minutes in oven.
  10. Drizzle remaining glaze over chicken and bake for 30 more minutes.
  11. Baste chicken with pan juices and bake 30 minutes more, until done.
  12. Let rest for 10 minutes before carving.
  13. 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.