Stovetop Whole Deep-Fried Capon ~
~ Skirt in the Kitchen ~
In a heavy extra-large stainless pot, pour in 1 1/2 gallons canola oil and bring to a hard heat. After washing, pat-dry, dunk in heavy whipping cream and apple cider vinegar; salt and pepper, then flour– 1 capon chicken to lower into hot oil (castrated male fowl when young to improve quality of its flesh for cooking). Deep-fry until dark-brown and crispy. Remove from oil, wrap well in aluminum foil, place in a preheated 350 degree oven for 10 to 15 minutes.
In the meantime, prepare gravy made from drippings and some of the oil. Strain the drippings to help season the gravy. Make the gravy with flour, stir until it lumps, needing liquid; pour in a little at a time, chicken stock and whole milk. Whisk to work out the lumps. When consistency is even, add drops of Liquid Smoke; taste for possible need of salt and pepper.
Remove capon from the oven, unwrap from foil and immerse it completely in the skillet of gravy, cutting and slicing it in the gravy. This is rustic, take it easy, no manners here. Meat will be very tender, juicy, well-flavored.
Italano where do your fried capon
I tried this one time, and I would not recommend frying it this way!–so dangerous over a stove top, don’t you think?!