Apple-Brined Capon


  • 2 quarts apple juice or cider
  • 1 pound brown sugar
  • 1 cup kosher salt
  • 3 oranges, quartered
  • 2 large lemons, quartered
  • None
  • 4 whole bay leaves
  • 6 large cloves garlic, crushed
  • 10 whole peppercorns
  • 2 whole capons, (each weighing between 5-6 pounds ) cleaned


  1. In a large soup pot heat the apple juice, and stir in the sugar and salt. Bring the mixture to a boil and cook 2 minutes to dissolve the sugar and salt. Remove from the heat and allow the mixture to come to room temperature. Divide the remaining ingredients among two large zip lock bags. Divide and pour the brine mixture in each bag.
  2. Carefully add a capon to each bag. Zip closed and place each in an aluminum roaster. Refrigerate for 2 days, turning the bags often to evenly marinate.
  3. When ready to cook, fire up the grill. Set the grill up for cooking over indirect coking over medium heat.
  4. Remove the capons from the brine and dry them well. Brush each capon with olive oil and set in on a roasting rack inside an aluminum roasting pan. Grill until the juices run clear and the internal temperature of the thickest part of the thigh area registers 180F.
  5. You may need to tent the capons as they cook to prevent over browning.
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I am 1 person and I love your receipes. I could probably get another person to eat with me.
Do you have cookbook that has easy receipes and not so many ingredients?

Anna Bucciarelli

Like Marie above, I am one person and it sometimes gets boring having to eat repeats since most recipes call for more than one person. It would be so great to find recipes for only one or two people. I know we can adjust recipes to accomodate our needs but it would be so much simpler if recipes can be geared to single people. Possible Maryann? So far I have never had a response to any of the comments I’ve made, but hope springs eternal in me and I do hope to hear from you about this problem – I’m sure there are many others who have the same need.

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