Traditional Stuffed Capon with Chestnuts
Ingredients
- 1.8 kgCapon (whole and gutted)
- 250 gSausage meat (plain)
- 125 gChestnut (cooked and peeled)
- 50 gCountry bread (crustless, diced)
- 50 mlWhole milk
- 0.5 pcEgg
- 1.5 pcShallot (finely chopped)
- 1 pcGarlic (cloves minced)
- 50 gUnsalted butter (softened)
- 0.3 pcFlat-leaf parsley (bunch chopped)
- 1.5 pcThyme (sprigs)
- 1 pcBay leaf
- 1 pinchGray sea salt
- 0.5 pinchBlack pepper ground
- 25 mlCognac (for stuffing and deglazing)
Method
Golden, crackling skin hiding melt-in-the-mouth meat. The chestnut stuffing exhales scents of forest floor and brown butter, while the roasting juices coat the spoon with a perfect glossy finish.
- 1
Cut the country bread into small cubes and drizzle with whole milk. Let it soak. Meanwhile, sauté the finely chopped shallots in a knob of butter until translucent, without browning.
- 2
In a large mixing bowl, combine the sausage meat, coarsely crushed chestnuts, soaked bread, egg, minced garlic, flat-leaf parsley, and half of the cognac. The stuffing should be homogeneous and well-bound.
- 3
Salt and pepper the inside of the capon. Insert the stuffing, packing it well. Close the opening with butcher's twine or skewers. Truss the legs and wings so the bird maintains a compact shape during cooking.
- 4
Preheat the oven to 160°C. Massage the entire skin of the capon with the remaining butter. Place it in a large roasting pan with the thyme and bay leaf. Bake for about 3 hours.
- 5
Baste the capon every 20 minutes with its own juices. This is the secret to juicy meat. If the skin browns too quickly, cover with aluminum foil. The capon is cooked when the juice running from a pierced thigh is clear. At the end of cooking, remove the capon and deglaze the pan with the remaining cognac to create a flavorful gravy.
Frequently asked questions
How do you get this dish right?
- Take the capon out of the fridge 2 hours before cooking to avoid thermal shock that toughens the meat.
- Let the bird rest for 20 minutes under foil after roasting: the fibers relax and the juices redistribute.
- If the roasting juices are too thin, deglaze the pan with a little water or white wine to recover all the browned bits.
How long does this dish keep?
The capon can be kept for 3 days in the refrigerator. Leftovers are delicious cold with a touch of mustard or gently reheated in a little broth.
