-1 capon of 3kg
For the stuffing:
-1 small glass of cognac
-1 veal cutlet (150 to 200g)
-1 chicken breast
-250g of poultry livers
-3 slices of bread soaked in milk
-80g of raisins
-1 large tablespoon of flour
-a good dozen chestnuts
-50g of nuts
-50g of butter (or even a little more!)
-1kg of raw chestnuts (fresh or frozen from Picard, they are perfect!!)
And here are all the ingredients for the stuffing. We’ll have to start sewing for this recipe… Soak the raisins in a little cognac and warm water.
Preheat your oven to 200°C. Place the veal cutlet, chicken breast, egg, glass of cognac and the bread soaked in milk (slightly wrung out) in a blender.
Mix to a paste.
Also add the flour.
Mix well and add the walnuts (always in kernels or pieces).
Fill the inside of the capon with the stuffing.
You should normally make it to the edge.
All you have to do is take a thread and a needle and sew the skin like a garment.
And here is a beautiful capon frankenstein !
Once cleaned, you can hardly see anything.
Place the capon on the drip pan of your oven or in a large rimmed dish. Season generously with salt and pepper and place the butter pieces on top. Then sprinkle with a little water, enough so that there is a small puddle of water that will prevent the bottom from burning.