Just bought a supreme de chapon (capon breast w/skin and bone) and I'm not sure how to best cook it. It weighs about 500 grams (1.1 lbs I think). I would like to serve it for Xmas eve dinner for two. I'm afraid I'll overcook it and it will be dry. Any suggestions appreciated.
Tyler Florence has a recipe for Capon but he's using a whole bird; I'm thinking you can use the same method and adjust the cooking time
There's also a bunch of other recipes on FN: http://www.foodnetwork.com/search/del...
If you roast your capon breast, simply roast it in a roasting pan (on a rack) until the juices run clear and instant-read thermometer registers 165 degrees.
At that temperature there is no reason for it to have dried out.
If you'd like greater insurance against its drying out., wet a piece of cheese cloth with a good white wine (it's ok to use water) and cover the breast (bone side done) for the first half of the roasting time, the uncover it to brown for the last half of the time.