Larger than a chicken, a little smaller than a turkey, but with more flavor and moisture than either, the capon is a French and Italian holiday favorite that’s also prized by Gabrielle Hamilton, the ...

I'm choosing a capon over a turkey as they are juicier and forgiving when left unattended or even overcooked. It takes the pressure off. Capons are always available at butchers over Thanksgiving and ...

A big roast is the very image of a holiday dinner centerpiece. But lately you’ve probably been finding that the reality doesn’t measure up. Too often that roast, so monumental in appearance, is ...

Wine and mushrooms combine with the reduced juices of the chicken and Armagnac to make this dish rich and elegant. Capons (neutered and fattened chickens) are available during the holiday season in ...

Preheat the oven to 450 degrees. Remove neck and giblets from the capon’s cavity and save for stock. Rinse the capon inside and out with cold water, dry with paper towels, and transfer to a large cast ...

(JTA) — When I married 55 years ago, I knew nothing about cooking. I grew up during war years in Europe when food was not available. So my exposure to food, and particularly traditional food, was ...

A traditional Italian Christmas celebration is a two-day affair that kicks off with a lavish seafood feast on Christmas Eve and culminates the next day with a roast capon and assorted soups and side ...

Larger than a chicken, a little smaller than a turkey, but with more flavor and moisture than either, the capon is a French and Italian holiday favorite that’s also prized by Gabrielle Hamilton, the ...

Preheat the oven to 450 degrees. Remove neck and giblets from the capon’s cavity and save for stock. Rinse the capon inside and out with cold water, dry with paper towels, and transfer to a large cast ...

Preheat oven to 450 degrees. Place capon on a work surface, breast-side down, thigh end closest to you. Starting at thigh end, cut along one side of backbone with kitchen shears. Repeat along other ...

A capon is a rooster whose reproductive organs have been removed. It is fatter and tastier than a regular chicken and usually weighs 6 to 8 pounds. Leftovers are invariably succulent. You can ...