Ingredients:
- 8 cups Water
- 1/2 cup Kosher Salt
- 1/4 cup Granulated Sugar
- 4 cloves Garlic, smashed
- 1 sprig Rosemary
- 1 teaspoon Black Peppercorns
- 1 (5-7 pound) Capon, giblets removed
- 2 tablespoons Olive Oil
- 2 teaspoons Sea Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Dried Thyme
- 1 Lemon, quartered
- 1 Onion, quartered
- 4 sprigs Fresh Rosemary
- 4 sprigs Fresh Thyme
- 1 head Garlic, cut in half horizontally
- 2 tablespoons All-Purpose Flour
- 2 cups Chicken Broth
- Reserved Capon Giblets (optional)
- 2 tablespoons Butter
Instructions:
- Combine brine ingredients in a large bowl or pot. Submerge capon, cover, and refrigerate for at least 1 hour, or up to overnight.
- Remove capon from brine (if brined), rinse and pat completely dry with paper towels. This is key for crispy skin!
- Rub capon all over with olive oil. Season generously with salt, pepper, and dried thyme, including under the skin of the breast.
- Stuff the capon cavity with lemon quarters, onion quarters, rosemary sprigs, thyme sprigs, and garlic halves.
- Place capon on a rack in a roasting pan. Roast at 450°F (232°C) for 30 minutes, then reduce heat to 325°F (163°C).
- Baste the capon with pan juices every 30 minutes for the remaining cook time.
- Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. Cook until the internal temperature reaches 165°F (74°C).
- Remove the capon from the oven and let it rest for at least 15-20 minutes before carving. Tent loosely with foil.
- Remove excess fat from the roasting pan, leaving about 2 tablespoons. Place pan over medium heat. Whisk in flour and cook for 1-2 minutes, until golden brown. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pan. Add reserved giblets (if using). Simmer until gravy thickens, about 5-7 minutes. Stir in butter for richness. Season to taste with salt and pepper. Strain gravy before serving, if desired.
- Carve the capon and serve with your favourite side dishes.