Locally barn-reared especially for us at Huddersfield, these capon style chickens are perfect if you love the flavour of chicken but just need a little bit more!
A guide to roasting your Capon…. Pre-heat your oven to 200’C, remove the giblets from inside the cavity. These can be used for making the gravy! Place the capon in a roasting tin on a bed of chopped vegetables for the perfect gravy…. click here! Cover with tin foil and allow 20 minutes at this heat, then reduce to 170’C / 340’F / Gas 4 for 25 minutes per 450g. Remove the foil for the last 20 minutes to allow the skin to crisp. You will know when your capon is ready when you insert a skewer into the fattest part of the breast and leg and the juices run clear. The juice running from the cavity should also be clear. This is a guide only as appliances vary.