Traditional Stuffed Capon with Chestnuts

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.

• Prep time: 45 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 1282
• Protein: 100 g
• Carbs: 21 g
• Fat: 86 g

Ingredients

• 1.8 kg Capon ( whole and gutted )
• 250 g Sausage meat ( plain )
• 125 g Chestnut ( cooked and peeled )
• 50 g Country bread ( crustless, diced )
• 50 ml Whole milk
• 0.5 piece Egg
• 1.5 piece Shallot ( finely chopped )
• 1 piece Garlic ( cloves minced )
• 50 g Minimum butter sweet ( softened )
• 0.3 piece Flat-leaf parsley ( bunch chopped )
• 1.5 piece Thyme ( sprigs )
• 1 piece Bay leaf
• 1 pinch Gray sea salt
• 0.5 pinch Black pepper ground
• 25 ml Cognac ( for stuffing and deglazing )

Instructions

1. Preparing the stuffing base

   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. Mixing the stuffing

   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. Stuffing and trussing the capon

   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. Starting the cooking

   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. Basting and finishing

   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.

Chef's tips

• 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.

Storage

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.