Roast capon with vegetable chips
A delectable main course of roasted capon with caramelized potatoes, carrots, cauliflowers and artichokes
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Cooking tools:
- Baking dish
- Oven
- Kitchen scale
- Mortar and pestle
- Chef's knife
- Cutting board
- Mixing bowl
- Peeler
- Paring knife
- Measuring spoon
- Measuring cup
- Pot
- Aluminum foil
- Fork
- Grill
- Baster
- Spoon
- Kitchen towel
- Oven mitt
- Plate
- Serving platter
Ingredients
- Capon: 1
- Rosemary: 2 sprigs
- Sage: 10 leaves
- Garlic: 2 cloves
- Salt: 18 g. coarse
- Peppercorns: 5. black
- Meat stock: 480 ml
- Butter: 120 g (in alternative. lard)
- Potatoes: 4
- Carrots: 2
- Cauliflower: 2
- Artichokes: 2
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