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Nutrition Facts
Serving Size 1 (307g) Recipe makes 6 servings The following items or measurements are not included below: 1 large capons
Calories 351
Calories from Fat 177		(50%)
Amount Per Serving		%DV
	Total Fat 19.7g	30%
	Saturated Fat 6.8g	34%
	Monounsaturated Fat 8.5g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 91mg		30%
Sodium 326mg		13%
Potassium 424mg		12%
Total Carbohydrate 12.1g		4%
	Dietary Fiber 1.7g	6%
	Sugars 3.8g
Protein 8.5g		16%
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Cock of the North

Recipe #394524 | 1¾ hours | 45 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Susabelle
Oct 13, 2009

This is my mother's recipe and it is not only delicious, it is really fun to make. If you like to cook you will really enjoy this one! It is a bit time consuming but flaming the chicken is fun for the whole family!! The Capon (which is basically a fattened, gelded rooster) can usually be found in specialty markets but you can substitute a large chicken. I usually serve salad, rolls and baby red potatoes cooked with butter and parsley. Some of the instructions and measurements are a bit vague, but all my mother's recipes tend to be that way. Bon Appetit!

SERVES 6 (change servings and units)

Ingredients

1 large capon (substitute an extra large chicken if you cant find the capon)
lemon juice (at least 1/3 cup)
seasoned flour
1 tablespoon flour
butter (for browning)
1/2 lb bacon (diced)
5 small yellow onions (chopped)
1 lb mushroom
3/4 cup Irish whiskey
salt and pepper
1/2 teaspoon allspice
3 garlic cloves
1 cup Burgundy wine
1 cup water
2 egg yolks
2 tablespoons light cream

Directions

1
Take Capon (or Chicken) and cut up in pieces reserving neck and giblets for stock.
2
Dip pieces in lemon juice and then in seasoned flour.
3
Brown capon pieces in butter.
4
Add bacon and 5 small onions.
5
Sprinkle mixture with 1 Tbsp of flour and brown again.
6
Add Irish Whiskey to pan and light on fire.
7
Add salt, pepper, allspice and mashed garlic.
8
Add 1 cup burgandy wine and 1 cup water.
9
Simmer 45-60 minutes.
10
Sauce:.
11
Make stock using reserved neck and giblets.
12
Strain off liquor from the cooking capon (chicken) and add to stock, simmer.
13
Reduce stock by half by boiling.
14
Mix 2 egg yolks and 2Tbsp light cream and add to stock.
15
Cook pearl onions seperately in water with a little bit of lemon juice added. Saute mushrooms.
16
Drain onions and add to sauce, add mushrooms to sauce.
17
Pour half over over capon and serve other half seperately.