Roasted Capon - Bruno Albouze
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- เผยแพร่เมื่อ 6 มิ.ย. 2024
- Get ready for a festive feast with this delectable Christmas Capon recipe!
Works with turkey as well!
Join me, Bruno Albouze, as I guide you through the steps to create a culinary masterpiece that will impress your guests and elevate your holiday celebrations. In this video, I will show you two cooking methods: the classic way to roasting a capon, and the poaching cooking method. Both ways work beautifully!
The most classic capon recipe is served with chestnuts and stuffing. I kept on the tradition with
a couple of more side dishes served along such as butternut-potato casserole gratin, and sautéed porcini mushrooms...
Merry Christmas! 🎅🏻
To get the full recipe go to brunoalbouze.com
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#cuisine #capon #holiday #feast #food #turkey #thanksgiving #chicken # - บันเทิง
Another FANTASTIC recipe, Bruno! Perfect timing, it's definitely right in line with the classic French culinary traditions. Bravo and Merry Christmas! I'm hopeful that you'll reach a million subscribers before the next year begins! 😊
Hi Chef Jean-Pierre! thank you for your kind thoughts mon ami.. you mean, 1 billion? 🤪 Merry Christmas to you as well 🎅🏻
Yes Chef Bruno on 1 Million SUBSCRIBERS!!!!😊😊
Thank you chef for your amazing videos. And congratulations, you’re about to get 1 million subscribers I wish you all the best.
Wow!
Joyeux Noël,
Merry Christmas,
and
Frohe Weihnachten !
I love watching you work! I could never come within a mile of this perfection but I learn so much and that adds up and improves the cooking that I do. Thank you!
Thank you Bruno for another fantastic recipe and for all your videos of the past year! Have a great Christmas and fantastic New Year 😍😘
J en salive ! Les invités du banquet ont bien de la chance . Et encore un petit peu de patience et le million sera là! Et je compte sur vous pour nous faire un plat ou pâtisserie exceptionnelle pour fêter cette étape 😊 et merci de nous régaler virtuellement.
Soon it will be one million 🎉👍
Soyons fous, hein? Alors, soyons-le! Félicitations et Joyeux Noël à vous aussi!
So delicious ❤ my family growing chickens and ducks 😊
Merci pour ces merveilleuses recettes pour la fête de la fin d'année.❤️🌲❤️
This is the art of cooking! Amazing 🤩
Looks like you're finally gonna get 1m subs for Xmas, you underrated little beauty you!
🎅🏻
Merci pour cette recette M. Albouze. Nous habitons a Albi avec ma compagne Japonaise. Nous suivons vos recettes depuis longtemps. J'espere avoir la chance de vous croiser a Albi un jour. Votre travail est fantastique !
Du beau travail comme à votre habitude chef!
This looks incredible!
Reminds me of that Stephen Fry sketch where he reads from Dracula.
“Capon for dinner, sir?” he asked.
“Mmm! capon! sounds yummy” I said.
“No,” he said, “the count insists his guests all put a cape on for dinner.”
Thanks Bruno 👍
Excllente vidéo, chef! Je cherchais justement une recette pour le chapon que je vais cuisiner pour Noël, n voilà un qui va ravir tout le monde dans ma famille. Avec vos bûches en dessert, il y en a pour tous les goûts, ils vont adorer, j'ai aussi prévu de servir du boeuf, j'ai commandé une pièce de Salers maturée 45 jours, je vais la cuire sous-vide et je la terminerai au barbecue. J'adorerais vous voir faire une vidéo sur la viande maturée. Je vois que vous allez atteindre le million d'abonnées incessamment sous peu, félicitations, vous les méritez, il était temps!
masterful
great ..... that will be soo yummy, I wish i coul try and success
Merry Xmas Chef!
😊❤ the perfect Christmas dish great work surgical perfection 😊😅❤❤❤ happy holidays 👏👏👏🎉🎉🎉🎉
oh dear god everything here is amazing
Bonjour chef, magnifique vidéo.
J'ai fait rôtir un chapon il y a plusieurs années lorsque les supermarchés de notre quartier n'avaient plus d'autres volailles pour Noël. C'était excellent, mais j'aurais aimé être aussi aventureux que vous dans cette vidéo. Peut-être l'année prochaine :)
Capon makes for a great holiday feast! I like to debone mine and stuff it with sausage stuffing. I love the idea of using chestnuts.
Nice Bruno ur the Real Deal 🤙🍍🏝 2:32
"show you the easy way" your way has never been easy Bruno lol...but definitely looks delicious
👍👍👍
Chapeau ❤
3:35 that smirk 😁😁
Yup.. and they are real 🤐 deal
Gorgeous
Nice method...I'm interested in hearing your perspectives on beverage pairings for a meal such as this. Which wine, or champagne, or really any beverage for that matter, would you pair with this? A full rich champagne like Krug GC, a lighter style like Dom P, or perhaps something red, like an Alsatian Pinot Noir? I can tell you that your Rockfish Cromesquis recipe pairs perfectly with Ruinart BdB. Congratulations on almost 1M subs.
Awesome
Where do you even buy a capon? How do you pick a good one?
Would a turkey be a good replacement to this protein? Can't find Capon locally
Yes 🐥
2 and a half hours !!!! How big is this bird ? and what temperature are you cooking it at ?
Ive started brining my birds atleast overnight before cooking and ill never go back.
I do not like to brine birds. Waste of time and ressources. If it comes up dry, is because of 3 common mistakes people make. Check out my recipe for more 🐣
@@BrunoAlbouze absolutely not a waste of time. The brine improves flavor, texture, juiciness. Takes it too a whole other level.
👏👏👌👍👋🎍🎄🎆✨🇬🇷
Hey Bruno, roasted for two and a half hours in the oven at what temperature SVP? Nous manquons des détails importants? Merci mon pote.
Tout est la les amis: brunoalbouze.com 🐣
2.99€ pour découvrir à quelle température mettre le four ? J'appelle ma belle-mère. Merci en tout cas.
miam
Is this recipe vegan?
I guess you may get the same thing using castrated tofu 🐣
@@BrunoAlbouze Holy Crap The Legend himself replied!
Recipe looks amazing, thank you for your content.
I was only kidding with the comment, but in all reality I just want to say thank you! You bring a lot of joy into my and my wife's life with your passion for cooking.
@@BrunoAlbouzeHahaha Good One Master Chef 🧑🍳
Yes
@@BrunoAlbouze😂😂😂😂😂😂🎉🎉🎉🎉🎉🎉🎉
Jem❤❤❤❤❤❤❤❤❤
Why,didn't you debone the whole capon but the legs...I trained in french cooking culinary.
We had to debone two quails. Stuff them . and their very small. That big bird would have been easy too deb9ne whole. and stuff.
I tried capon one year. Never again...
Why ?
@@princesse523 It had horrible taste and texture. I'd rather eat duck, turkey, chicken, goose, squab, or quail.
@@vygalnix7769 quail ❤️❤️❤️❤️