Roast Capon With Potatoes – Licor Beirão

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  • 1 tablespoon margarine
  • Salt, pepper and 1 teaspoon paprika
  • 1 dried chilli and 1 capon (2 kg)
  • Juice of ½ lemon and 1 bunch of basil
  • 2 onions and 6 cloves of garlic
  • 1.5kg new potatoes
  • 2 dl white wine
  • 2 tablespoons of Licor Beirão and 1 dl olive oil
  • 1 bunch of red currants


  • Make a paste with the margarine, salt, pepper, paprika and chilli and spread on the capon. Drizzle with the lemon juice.
  • Place the squeezed lemon half and some of the basil inside the bird (yes, right in there). Tie the legs with kitchen string and arrange on a tray on the sliced onions and sliced garlic. This recipe starts to look like S&M, but we guarantee that everything will turn out fine.
  • Put the potatoes in their skins around and season with salt.
  • Drizzle everything with white wine, Licor Beirão and oil. Bake at 160ºC for one hour, basting occasionally with its own juices.
  • Serve garnished with the remaining basil leaves and redcurrants. Let the cockerel crow, because it has every reason to do so.