Rosh Hashanah, Honey and Apricot Capon (castrated rooster)
Preparation Time: 20 minutes
Cooking Time: Depends on size of capons (20 min. per pound).
2 large capons (about 5-7 pounds each)
1 pound jar honey
1-18 ounce jar apricot preserves
2 large onions, chopped
3 stalks of celery, cut into pieces
2 large carrots, cut into pieces
1/3 cup orange or lemon juice
3-4 cups water
OPTIONAL: 1/3 cup apricot liqueur
Clean the capons and place them on a poultry rack in a large roasting pan.
In a large saucepan, heat the honey, apricot jam, and the juice. Mix together until well blended. Bring to a boil and turn off heat. Set aside.
Place the oil in a large skillet and add the onions. Stir, over medium heat until golden brown. Place the onions, celery, and carrots in the bottom of the roasting pan. Add about 3 or 4 cups of water in the bottom of the pan.
Rub the chicken with olive oil and roast, covered at 350 degrees for about an hour. Add more water to the pan as needed. Begin basting the capons at this time, basting every 15 minutes, about 3 or 4 times. Youâll use about 1/2 to 3/4 of the honey apricot mixture. When the capons are cooked through, the leg will move easily and the juices will run clear. To be completely safe, buy an instant meat thermometer to test for doneness. Remove the capons to a platter and pour the liquid into a deep measuring cup or a cup designed to separate fat from the liquid. Discard the fat and mix the rest of the liquid, including the onions, with the remaining honey apricot sauce. Heat through and add the apricot liqueur. Mix well and serve as gravy for the chicken.