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Roasted Capon with Citrus-Sherry Jus Recipe


Roasted Capon with Citrus-Sherry Jus Recipe Recipe

Ingredients:
  • 1 (8- to 11-pound) capon, defrosted if frozen
  • 1 tablespoon kosher salt, plus more as needed
  • 7 tablespoons unsalted butter, at room temperature
  • 1 tablespoon finely chopped fresh sage leaves
  • 2 teaspoons orange zest (from 1 medium orange)
  • 1/2 teaspoon fennel seeds, crushed
  • 1 teaspoon freshly ground black pepper, plus more as needed
  • 1 tablespoon olive oil
  • 1 medium garlic head, cut in half horizontally
  • 1 cup low-sodium chicken broth
  • 2 cups water
  • 2 cups dry sherry
  • 1/3 cup freshly squeezed orange juice (from 1 medium orange), flesh and rind reserved
Directions:
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