Frozen Bresse Capon

Our artisanal Frozen Bress Capon should completely thaw before cooking. Preparation: Preheat your oven to around 350°F (175°C). Rinse the capon under cold water and pat it dry with paper towels. This helps achieve crispy skin when roasting. Season the inside cavity with salt and pepper. You can also stuff it with aromatics like garlic, lemon, and herbs (such as rosemary and thyme) for additional flavor. Roasting: Place the capon breast-side up on a roasting rack in a pan. Rub the outside with softened butter or oil and season with salt and pepper. Roast for about 20 minutes per pound. Resting: After cooking, let the capon rest for about 15-20 minutes before carving. This allows the juices to redistribute, ensuring moist and flavorful meat. Serving: Capon is often served with traditional sides like roasted vegetables or a flavorful sauce.