Capon with citrus is like, a must-have on southern Italian tables, especially during the holidays. You know, places like Campania and Calabria take their capon recipe super seriously for Christmas. It blends old-school vibes with a twist: a bright, fragrant combo of oranges and lemons that just, like, soaks into the meat.
The result? A roasted capon that's both rich and zesty. It’s the citrus marinade, for real. Folks here love using local fruit to keep that flavor fresh—really, really fresh. Every bite pops with sweet and tangy goodness. At a big holiday meal, nothing quite grabs attention like a citrus roasted capon. Seriously good. The way the citrus juice plays with the juicy, moist meat gives you something both fancy and homey—exactly what you crave at Christmas.
You get that golden, aromatic skin on the outside, while the inside stays super, super tender. And listen, regional touches can vary. Some families might throw in extra lemon zest or a splash of local white wine for more depth.
Whether it's called capon with lemon or capon with orange, it’s always, like, the main event. It’s a true holiday capon recipe that gets everyone talking, no question. This isn’t just any poultry dish—it’s a real part of Italian holiday tradition, with flavors that bring everyone together. People love how the mix of savory poultry and lively citrus notes creates something traditional yet special.
And look, every celebration feels like an event. This dish honors the old ways while feeling new every single time. It’s a proof of the Italian love for mixing elegance with tradition, using seasonal and regional ingredients to craft something memorable.
Whether you’re chilling with family or friends, a capon with citrus makes sure the meal isn't just a feast, but a beautiful celebration of the season.
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To prepare the capon with citrus fruits, start with the stuffing: place two slices of orange 1 and two of lemon 2 inside. Add the aromatic herbs: thyme and rosemary 3.
Add the crushed garlic 4 and then tie it to keep it compact during cooking: pass a piece of kitchen twine around the legs 5 and tighten well. Then bring the two ends towards the breast, then turn the capon and cross the twine securing the wings 6.
Turn the capon again and bring the twine in front, near the neck, here make a couple of closing knots 7. Cut the excess twine. Set the capon aside and prepare the marinade: pour the orange and lemon juice into a bowl 8, add the olive oil 9.
Season with the crushed garlic cloves 10, salt, pepper, and mix 12.
Pour the marinade over the capon 13 and massage it well to flavor it 14. Let it marinate in the refrigerator for at least 2 hours (preferably overnight). During this time, massage it occasionally. After the marinating time, place a sheet of parchment paper on a baking sheet, distribute the orange and lemon slices 15
Cover the entire bottom well 16. Lay the capon and pour the marinade over it 17 and the white wine 18.
Finally, pour in the chicken broth 19. Cover with a sheet of parchment paper 20 and one of aluminum foil 21. Cook the capon in a preheated convection oven at 350°F and cook for about an hour.
After the first hour, remove the covering sheets 22 and continue to cook for another 30-45 minutes, basting the capon with the cooking juices occasionally, until the skin becomes golden and crispy 23. The internal temperature should reach 165°F. Once cooked, remove the capon from the oven and let it rest for 15-20 minutes before serving. Accompany the capon with citrus fruits with Roasted potatoes or Mashed potatoes 34.
