Capon Farced (stuffed capon) is a showpiece bird from Harleian MS. 279 (c. 1430): parsley and suet are parboiled, then mixed with hard-boiled egg, spices, and fruit (grapes “in time of year,” or onions), sometimes with minced pork, to stuff and roast the bird. For our Baronial Twelfth Night Feast, I adapted the recipe using a modern spatchcock roast and served the farce as sausage balls on the side for even cooking and speed at scale.
| Feast Course | Companions on the Table |
|---|---|
| Second Course — Highlight | Capon Farced (this dish), Guissell, Pickle for the Mallard, Roasted Chestnuts, Turnips & Sage, Pickled Barberries |
🌟 Explore the full menu: Baronial Twelfth Night Feast Hub
Humoral Balance & Kitchen Technique
In medieval dietetics, poultry was considered warm and moist—suitable to winter. Sweet fruit and fragrant spices (ginger, cinnamon, cloves—optionally saffron) moderated the richness of suet and meat. Historically, stuffing kept birds moist at a hearth; for modern feast service, spatchcocking (removing the backbone to flatten the bird) ensures fast, even roasting and crisp skin without drying the meat.
How to Spatchcock (Butterfly) a Chicken
With sturdy kitchen shears, cut along both sides of the backbone (around the “parson’s nose”) and remove it. Flip the bird breast-side up and press firmly over the breastbone until it lies flat. It’s easiest when slightly firmed from the chill; expect a few crunches—normal!
