Chapon rôti aux marrons
Preparation
Why this wine?
Good to know
Tips & insights
- Take the capon out of the fridge in good time so it roasts evenly.
- Spread soft herb butter under the breast skin; this keeps the meat juicy.
- Baste it several times with the roasting juices during cooking.
- Observe the resting time after roasting so the juices settle before the capon is carved.
- Glaze the chestnuts in the jus only towards the end so they do not fall apart.
Frequently Asked Questions
Which wine goes with Chapon rôti aux marrons?
The dark leg meat and the sweetish chestnuts call for a mature red with soft tannin and depth that stands up to the richness of the festive roast. We drink our Sarabande from LaSuite aux Conseillans with it, a Merlot-driven red from eighteen months of barrique ageing. Its ripe fruit plays around roast and chestnuts.
How does the capon stay juicy?
Spread soft herb butter under the breast skin and baste the bird regularly with its juices while roasting. Do not roast it too hot, so the breast does not dry out before the legs are done. Let the capon rest sufficiently after roasting.
How do I know the capon is done?
The juices running from the thickest part of the leg should be clear. A meat thermometer shows about 82 degrees at the thigh. The breast stays juicier if it does not clearly exceed 72 degrees. Cover the breast with foil if needed while the legs finish cooking.
Can I use pre-cooked chestnuts?
Yes, pre-cooked or vacuum-packed chestnuts are a good shortcut and save the peeling. Glaze them briefly in the jus so they take on aroma without falling apart. Fresh chestnuts must be scored, roasted and peeled; the effort is worthwhile but not strictly necessary.
