Capon (chicken) with orange or lemon sauce

This traditional festive dish could make an interesting alternative to turkey on Christmas Day, with the added twist of a citrus sauce.

Main courses
Roast Chicken in lemon sauce
  • Preparation time 25 minutes (prep. time)
  • Cooking time 3 hours (cooking time)
  • Serves 4


  • Capon or chicken 1
  • Chicken stock 575ml
  • Currants 50g
  • Dates 4
  • Oranges, mandarins, satsumas or lemons - peeled and segmented 225g
  • Ground black pepper 5tsp
  • Blade mace 1tsp
  • Sugar 3tbs
  • Goosewater 1tbs
  • White wine 150ml
  • White bread - cut into large crustless cubes 225g


  1. Put the capon or chicken into a pan, cover with cold water, bring to the boil, cover and simmer very gently until tender.  This will take anything from 45 minutes to 3 hours, depending upon the age and quality of the bird.
  2. Drain off 575ml of the stock.  To this add the currants, dates and segments and simmer for 5 minutes.
  3. Add the remaining ingredients to the fruit and simmer for a further 10 minutes.
  4. Place the bread cubes in the bottom of a serving dish and arrange the bird on top of the bread.
  5. Pour the flavoured stock over the bird and serve.