Shakespeare'S Romeo & Juliet Capon Capulet

• 6 -7 lbs capons, trussed
• 7 sprigs rosemary
• 1 large stalk celery, cut in half1/2 medium onion
• 2 1/2 tablespoons butter, plus 1 tb
• 1 1/2 tablespoons corn oil
• 0.5 (750 ml) bottle champagne (drink to rest!)
• 3 shallots, thinly sliced
• salt and pepper

1. 1. Force your finger under the breast skin and push one rosemary twig under the skin on each side of the breast.
2. 2. Force 1 or 2 sprigs under the skin in the back of the capon.
3. 3. Place 2-3 sprigs of rosemary, celery halves, amd 1/2 the onion into the cavity.
4. 4.Melt 1 1/2 Tb of butter in a stovetop casserole or dutch oven.
5. 5.Add the 1 1/2 Tb of corn oil and heat the casserole on the stove over medium.
6. 6. Place the capon in the casserole and brown on all sides for 25 minutes without letting the corn oil/butter burn ( use medium heat).
7. 7.Add 6 Tb of Champagne and cook gently, uncovered, on the stove for 1 1/2 hours.
8. 8.Remove Capon from casserole and keep it warm.
9. 9.After the cooking liquid cools down, skim off the surface fat.
10. 10. Melt 1Tb butter in a saucepan then add the shallots and cook until soft.
11. 11.Pour in the remaining Champagne and bring the mixture to a boil then add the reserved skimmed cooking liquid. Season to taste with salt and pepper.
12. 12. Carve Capon, place on a hot serving platter, then coat capon with a small amount of sauce. Pour rest of sauce in a sauceboat for serving.

capons, rosemary, stalk celery, butter, corn oil, shallots, salt

Taken from www.food.com/recipe/shakespeares-romeo-juliet-capon-capulet-399668 (may not work)