Remove entire breast (2 halves) from the carcass of the Capon. Remember to keep the skin attached. Take 2T of the melted butter and cover the entire skin of the breast. Do not be afraid to rub it under the skin. Sprinkle the Blackening Spice on the same area you just rubbed in butter. Pat down seasoning so it holds better.
Preheat a large metal skillet or rectangular roasting pan. Once pan is warm, add 1T of each, olive oil, garlic and shallots. Cook until shallots are translucent, be careful not to burn. With both hands, lay entire breast away from you (skin side down), into the pan. You should hear the oil pop. Cook 3 – 5 min, searing the spices into the skin. Do not turn over. You can check with a pair of tongs by slightly lifting the base of the breast.
In a small saucepan over medium heat, 2T butter, 1T olive oil,1/4 cup parsley, some of the celery 1 cup mushrooms. Stir with wooden spoon until mushrooms soak up oil. Remove Capon from heat. Add breadcrumbs and white wine to herb mixture. Let the mixture reduce and remove from heat.
Take 1T of chicken rub and season exposed side of Capon. Add herb mixture to the Capon. Fold and use cooking twine or toothpicks to hold the Capon together. Return stuffed Capon to same pan used to sear, cover with foil and place in 350 degree oven for 25 – 35 min (depending on the size of your Capon). After roasting, let it rest for 5 – 7 min, remove cooking twine or toothpicks.
Serve with a Mushroom or Wine Sauce.
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