Roasted Capon with an orange and brandy sauce šŸŽ„
Roasted Capon with an orange and brandy sauce šŸŽ„

Hey everyone, hope you are having an incredible day. Today, I will show you a way to make a special dish, roasted capon with an orange and brandy sauce šŸŽ„. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Roasted Capon with an orange and brandy sauce šŸŽ„ is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Roasted Capon with an orange and brandy sauce šŸŽ„ is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook roasted capon with an orange and brandy sauce šŸŽ„ using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Capon with an orange and brandy sauce šŸŽ„:
  1. 1 capon this was about 1.5 kg
  2. 1 orange
  3. 2-3 cloves garlic unpeeled
  4. Few sprigs of rosemary
  5. 50 g or so of butter
  6. Small glass of brandy, about 20-30 ml
  7. Teaspoon corn flour
Instructions to make Roasted Capon with an orange and brandy sauce šŸŽ„:
  1. Clean the bird. Stuff cavity with the garlic, orange (cut in half) and rosemary
  2. Put some of the butter under the skin of the breasts. This helps to keep it moist. Then melt some more butter and brush it all over the bird. Leave to rest for 30 mins to bring up to room temperature. Preheat oven to 180
  3. Roast for about 75 -80 minutes, baste once or twice during cooking. Check it's cooked. When it's cooked keep the bird warm. Add butter to a small pan. Add the cooking juices and bring to the boil. Add brandy and let it evaporate. Add corn flour and mix to thicken.
  4. Carve and serve šŸ˜€

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