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Capon cooked in spiced mead wine with roasted carrots, sprouts & croutons


Capon cooked in spiced mead wine with roasted carrots, sprouts & croutons Recipe

Ingredients:
  • 1 capon , approx 3kg
  • 1 x 700ml bottle mead
  • 250ml chicken stock
  • 10 black peppercorns
  • 2 star anise
  • cinnamon stick
  • 5 juniper berries
  • 4 sprigs thyme
  • 4 sprigs marjoram
  • 3 garlic cloves , sliced
  • rapeseed or sunflower oil
  • sea salt flakes
  • 100g unsalted butter
  • 500g bunch thin carrot , or use large carrots split into quarters lengthways, scrubbed or peeled
  • 4 tbsp clear honey
  • 2 tbsp caraway seeds
  • 250g small Brussels sprouts , trimmed and halved through the root
  • loaf sourdough bread , cut into squares
Directions:
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