Boiled Capon with Cauliflower Sauce

Ingredients

• 1 whole (about 5-6 lbs) Capon (Can substitute with a large chicken)
• 12 cups Water (Enough to cover the capon)
• 1 medium Onion (quartered)
• 2 medium Carrot (roughly chopped)
• 2 Celery stalks (roughly chopped)
• 1 Bay leaf
• 1 tsp Black peppercorns
• 2 tsp Salt (or to taste)
• 1 medium head Cauliflower (cut into florets)
• 4 tbsp Butter
• 4 tbsp All-purpose flour
• 2 cups Milk
• 1 pinch Nutmeg (freshly grated)
• 1 cup Heavy cream (optional)

Instructions

1. 1Rinse the capon inside and out under cold running water. Remove any giblets from the cavity. Place the capon in a large stockpot.
2. 2Add water to the pot, ensuring the capon is fully submerged. Add the onion, carrots, celery, bay leaf, peppercorns, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently for 1 hour, or until the capon is cooked through and the meat is tender. The internal temperature should reach 165°F (74°C).
3. 3While the capon is simmering, steam or boil the cauliflower florets until tender, about 10-15 minutes. Drain well.
4. 4In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, and cook until the sauce has thickened, about 5-7 minutes. Stir in the cooked cauliflower, nutmeg, and salt to taste. If desired, stir in the heavy cream for a richer sauce.
5. 5Remove the capon from the pot and let it rest for 10 minutes before carving. Carve the capon and serve surrounded by the cauliflower sauce.