Capon with chestnuts
Try our simple and traditional capon with chestnuts recipe
1. Preheat oven to th. 7 – 210° C. Wash, dry and mince parsley. Peel and dice the carrots. Toss the carrots in salted boiling water and cook for 15 minutes. Drain and let cool at room temperature.
2. In a bowl, mix the ground veal, diced carrots, chopped parsley and one whole egg. Salt and pepper. Spoon the stuffing inside the capon and truss using kitchen twine. Place it in a baking pan, and drizzle 2 tablespoons of olive oil over, pour the poultry broth in the bottom of the baking pan and roast for 2 hours, basting regularly.
3. 15 minutes before the end of the cooking, pour honey in a pan with 10 cl of water and bring to a boil over low heat. Add the chestnuts and cook for 15 minutes, stir to coat them with the honey mixture.
4. Heat the remaining oil in a frying pan and sauté the wild mushrooms for 5 minutes over high heat. Add salt and pepper.
5. Once cooked, transfer the capon in a dish , place the chestnuts and wild mushrooms around the capon. Baste with the cooking juice and decorate with some chervil leaves and gooseberry clusters. Serve immediately.
You can replace the capon by a turkey
Photo credit: Sucré Salé
