A big, plump, golden capon is ready in about 1 hour from the microwave oven providing an ample dinner for six or lots of good leftovers for smaller households. Although smaller fryers are ...

The stuffed capon is then ready (26) and can be sliced to be enjoyed ... If desired, you could also bake the stuffed capon in ...

Preheat the oven to 450 degrees. Remove neck and giblets from the capon’s cavity and save for stock. Rinse the capon inside and out with cold water, dry with paper towels, and transfer to a ...

Transfer the capon to an ovenproof platter and keep it warm in a 160-degree oven. (If you only have one oven, turn off the oven and leave the door open for about 5 minutes, then return the capon ...

You might never have guessed that the only thing different about their preparation was the oven temperature. And the secret to the most successful -- a moist, delicious holiday roast -- was a low ...

I'm choosing a capon over a turkey as they are juicier and forgiving when left unattended or even overcooked. It takes the pressure off. Capons are always available at butchers over Thanksgiving ...

Preheat oven to 425°F with rack in lower third position. Pat capon dry inside and out using paper towels. Rub 1/2 tablespoon salt and 1 teaspoon pepper inside capon cavity; place butter ...

Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary ...

Larger than a chicken, a little smaller than a turkey, but with more flavor and moisture than either, the capon is a French and Italian holiday favorite that’s also prized by Gabrielle Hamilton ...