Step 1: Make the sauce
In a mortar, pound the garlic, the spices, the salt and a good glug of extra virgin olive oil.
Squeeze the oranges and mix the paste with the juice.
Step 2: Prepare the capon
Heat the oven to 180 degrees, top and bottom heat, so it warms up.
Rub the capon well, inside and out, with the juice and paste mixture.
Put the apples, cut into chunks, inside the capon.
Place the capon in the roasting tin breast side down (a rack helps stop the skin sticking), pour over the rest of the paste and roast for 75 minutes.
After that, take the tin out of the oven, turn the capon over, and now baste it with the glass of white wine and add the finely chopped onion.
Return it to the oven for another 75 minutes.
Step 3: Finishing the capon
It is very important that the skin ends up crisp and golden. Once the roasting time is up, take the capon out again and remove all the juices left in the tin, along with the onions and the apples.
Put the capon back in the oven for 15 minutes at 200 degrees.
-
Meanwhile, make a sauce with the juices, the apples and the onion: blend well and reduce it all in a frying pan over medium heat; to thicken it you can add a spoonful of cornflour first dissolved in water.
The capon is ready — a one-of-a-kind dish to enjoy around the table with friends or family.
