• 1 approx. 4.5 lb. capon (about 2 kg)
  • 10 clementines
  • 1/3 cup of salt (100 g)
  • 3 ½ oz. of butter (50 g)
  • Rosemary
  • 1 spoon of honey
  • 1 tbs. of vanilla extract
  • 1 white onion
  • Extra virgin olive oil
  • Mix of spices (cinnamon, paprika, cumin, nutmeg, carnation petals...)
  • 1 2/3 fl. oz. of rum (50 ml)
  • 3 1/3 fl. oz. of white wine (100 ml)


Start by preparing a mixture of salt, oil, rosemary and spices, with which you will coat and salt the capon.

Coat both sides with the flavored salt. Then seal well with cling film and refrigerate at least 4 hours, preferably overnight.

Once this is done, start preparing the cooking sauce with which you will cook and flavor the capon. The cooking sauce will be composed of clementines, vanilla and rum.

In the pan, melt the butter and when it is hot add the clementines and let it brown for a few minutes. Add the sugar and the juice of a squeezed orange and let the clementines caramelize. Add vanilla and honey and when the cooking juices are reduced, blend with the rum. You will need to get a fairly dense bottom.

When the hours of rest of the capon in the fridge have passed, wash it well under running cold water and tie it.

Put the cooking sauce aside in a bowl and in the same pan where you cooked the sauce, place the capon and with a kitchen brush, brush it with the broth from the cooking sauce. Add the clementines and what is left in the pan.

Cut the onion into wedges and place it in a pan with some clementine cut into wedges, leaving the peel (obviously they must be well washed).

Cook at 220 ° C for 2 hours. If you notice that the top of the capon gets too brown, place some silver paper on top and let it cook.

Halfway through cooking, after 1 hour, deglaze with the wine. Return to the oven and occasionally sprinkle the capon with the cooking juices, to ensure that it remains moist and soft.

Serve hot, fresh from the oven!

By @Frollemente


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