CookEat Recipe
Capon Gently Poached in a Natural Casing
A capon wrapped in thin prosciutto and gently poached inside a vented natural casing, then chilled and served with its own juices.
Method
Steps
Step 1
Gather the ingredients: 1 professionally dressed capon, about 1.5 kg, with neck, feet and internal organs removed; 150 g very thinly sliced prosciutto, mostly lean; About 10 g salt for the capon cavity; 1 large sound pork-bladder casing, professionally prepared and sold ready for food use and suitable for extended poaching; Cold water for preparing the casing according to its supplier, and water for poaching; Food-safe cotton kitchen string and a clean kitchen needle; A purpose-made food-safe heat-resistant vent tube suitable for this cooking use, at least about 20 cm long and long enough to remain above the poaching water.
Step 2
Obtain a casing professionally prepared for food use from a regulated supplier; a raw bladder or one labelled for further preparation is not ready to use. Follow its supplier instructions for rinsing, any soaking and refrigerated storage. Where soaking is required, keep it at 4°C or colder; this timing allows about 24 hours, with up to another day only if the supplier specifies it. Check the casing is large enough, intact and appropriate for extended gentle poaching. Use only cooking equipment rated for hot food contact.
Step 3
Salt the inside of the already eviscerated capon. Tuck the leg ends inward and fold the wings snugly against the body so sharp ends cannot press against the casing. Close the neck and body openings with food-safe kitchen string. Wrap the bird in all the thin prosciutto slices and tie them gently against it. Keep the bird cold until the pot is ready.
Step 4
Make only the opening needed to insert the wrapped bird into the casing, then sew that opening closely with food-safe string. Secure the purpose-made vent tube in the casing neck so it stays open, points upward and extends above the water throughout cooking. The tube is an open steam vent: never plug it or seal the casing as a pressure vessel. Place the enclosed bird in a large pot of lukewarm water, keeping the vent outlet dry and above the water. Begin heating immediately.
Step 5
Bring to a very gentle simmer and cook for about 3 hours, with only small occasional bubbles rising, maintaining the water level without covering the vent. Check the thickest parts of the capon reach at least 82°C using a clean food thermometer through a safe access point; continue cooking if needed. Take care with hot steam and escaping liquid. If the casing leaks, continue cooking the bird gently in the pot until fully cooked, accepting that some of its concentrated juices will be lost.
Step 6
Lift out carefully when cooked. Let escaping steam subside before opening the casing. Remove and discard the casing, all string and the prosciutto wrapping. Strain the juices collected inside the casing. For the cold version, divide the capon into several portions and spread in shallow containers, with the juices in a separate shallow container. Refrigerate promptly, within 2 hours, at 4°C or colder rather than leaving the whole bird to cool in its poaching water.
Step 7
Serve cold the next day, with some of the chilled juices, which may softly gel. Keep refrigerated and eat within 2–3 days of cooking. A well-fattened professionally dressed young hen of similar size may replace the capon, using the same temperature check. The stated time includes about 24 hours of casing preparation, cooking and overnight chilling; adjust for the supplier soaking instructions.
Step 8
For optional clear meat jelly, allow about 13 hours extra, including chilling, and prepare it in advance. You need 500 g boneless veal shank, 150 g professionally cleaned veal foot, professionally cleaned food-grade feet from 2 or 3 chickens, 2 professionally cleaned chicken heads with their necks, 2 litres cold water and salt. Cut the feet into pieces and simmer all these ingredients gently for 7–8 hours, skimming, to reduce the liquid to about half. Strain into shallow containers and refrigerate promptly, within 2 hours, at 4°C or colder until set; remove the solid fat. If a chilled sample will not set, boil to reduce further and retest. Mix another 70 g very finely minced lean veal with 1 egg and about 30 ml water, add the cold jelly and whisk over heat until boiling, then simmer for 20 minutes. Heat 2 pinches sugar with a few drops of water in a small saucepan to dark amber, dissolve carefully with a little hot broth and add sparingly for a pale amber colour. Strain hot through a clean damp fine cloth without squeezing, divide into small moulds and refrigerate promptly until softly set. Briefly warm the outside of each mould with a hot damp cloth to unmould. Serve small pieces alongside the cold meat. Keep at 4°C or colder and eat within 2–3 days of the first preparation. Discard sour jelly or anything left out more than 2 hours; never try to rescue it by boiling. This uses natural gelatin and the source reduction alternative, not an unspecified gelatin-sheet dose.
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