Roast Capon with Golden Garlic Gravy

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Fink Family Recipe

Roast Capon with Golden Garlic Gravy

12-18 Servings

15 Minutes Prep + 5 Hours Cook

Easy

Looking to elevate your Shabbos or Yom Tov table? A David Elliot capon is the ideal centerpiece—moist, richly flavored, and beautifully tender. Often mistaken for a mere cut, a capon is actually a type of bird, not just boneless chicken with the skin on. Our genuine capons are raised naturally on a small family farm and prepared to the highest kashrus standards, offering the flavor of a festive roast with the warmth of tradition. Perfect for carving at the table or prepping ahead, it’s a standout choice for any special meal.

Better meals begin with a better bird.

Ingredients

1 Whole David Elliot Capon - (9-12 lbs)
3 large garlic cloves, sliced in half or garlic powder
Optional: Fresh herbs (rosemary, thyme) for added aroma

Directions

👨‍🍳 Instructions

Preheat oven to 350 degrees Fahrenheit.
Place capon breast-side up in a large, deep roasting pan – it produces lots of flavorful gravy!
Gently separate the skin and slide in garlic slices or rub with garlic powder.
Roast uncovered at 350°F for 1 hour. Then reduce to 325°F and roast an additional 3–4 hours until fully cooked.
To check for doneness:

- Insert a toothpick or knife into the thickest part. Juices should run clear.
- For precision, use a meat thermometer: 165°F at the thickest point

💡 Pro Tips

Want to save time at the table? Carve the capon ahead of time, refrigerate, and reheat gently in a covered roasting pan.

There will be lot of really rich gravy. Chill and skim the fat, or use a gravy separator with a pour spout.

For a fragrant finish, baste periodically and garnish with fresh herbs before serving.

🟤 Why Choose David Elliot Capon?

Our genuine capon isn’t just a cut – it’s a special bird raised naturally on a small family farm. With a richer, moister flavor and tender texture, it’s the go-to for chefs who demand premium kosher poultry.

Fink Family Recipe