Capon in orange glaze

Ingredients

• butter
• 1 large fat capon or chicken (3-4 kg)
• 1 fennel head
• 20 mini carrots
• 0.5 kg small cocktail onions
• mini zucchini or squash - 20
• 50 ml cognac
• 3 art. l. grated orange peel
• salt
• 1 glass of freshly squeezed orange juice
• garlic - 1 head
• 1 st. l. chopped fresh rosemary

Cooking

Step 1

Mix orange juice, rosemary, 150 g melted butter and 2 tbsp. l. zest. Set aside. Boil a large pot of salted water, add the unpeeled onion and cook for 20 minutes. Drain the boiling water, pour the onion with cold water, let cool and peel.

Step 2

Mix the onion with the remaining melted butter and zest, thinly sliced fennel, finely chopped garlic, cognac, salt and pepper. Wash the capon and dry it with a paper towel, rub inside and out with salt and pepper. Stuff it with an onion mixture, and cut a few onions in half and put them under the skin of the bird in the breast area.

Step 3

Put the bird in a deep pan, pour in 1 cup of water. Thoroughly grease the capon with orange sauce and place in an oven preheated to 180ºС. Bake 1 hour 20 minutes, every 20 minutes. brushing with sauce. Remove the onions from the bird and place on a baking sheet. Add peeled carrots and mini patissons to the same place, mix with the sauce and cook for another 30-40 minutes. Remove the tray from the oven, let stand 15 minutes. and cut the bird. Serve with vegetables and the resulting sauce in a separate gravy boat.