Roast Label Rouge traditional capon with baked apples and potatoes

30/11/2017

Preparation :

  • Tie up the capon and brush it with olive oil
  • Place the capon in an oven dish, season with salt and pepper. Put in the oven and cook for 2 hours at 180°C (th.6), basting regularly with the juices.
  • Peel and core the Cox’s orange pippin apples. Arrange them in an oven dish, filling the centre of each apple with redcurrant jelly.
  • Wash the new potatoes and place them in the same dish, sprinkle with sea-salt and thyme and pour on the olive oil.
  • Place in the oven and cook for 25 minutes basting from time to time with the juices.
  • Before serving, place a bunch of redcurrants on each apple.
  • Present the capon on a serving dish surrounded by the windfalls and Cox’s orange pippin apples.
  • Serve the juices separately in a sauceboat.
  • Serve piping hot.
Roast Label Rouge traditional capon with baked apples and potatoes

Preparation time: 20 mn

Cooking time: 2 hours

Ingredients for 8 people:

  • 1 Label Rouge Traditional Capon, weight 3 kg
  • 8 Cox’s orange pippin apples
  • 200 g fresh or deep-frozen redcurrants
  • 1 jar of redcurrant jelly
  • 500 g of new potatoes
  • 2 sprigs of thyme
  • Olive oil
  • Salt, freshly ground pepper
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