RAW BONELESS STUFFED CAPON (PRICE/PERS.)
Price per person / Served with the stuffing of your choice.
Minimum 4 person
We suggest to bake your capon yourself, reheating a large capon dries out the meat and you loose partly the flavour. We give you an explication card with the cooking times as well as a thermometer. The capon chest has been taken out. The capon is buttered, spiced and ready to put in the oven.
How to heat?
Cook for 40 min. at 220°C, then lower to 180°C. Follow the card's time and baste every 30 min.
Write your review
You must be logged in to post a review.