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Capon with chestnuts
The end of year festivities are coming up, Christmas is almost here! I offer you a selection of festive recipes to delight your taste buds and your guests. Tarama, foie gras, logs, I give you all my secrets. There are in this selection, recent recipes and others that I have published for nearly 12 years, so the photos are not all equal! Just click on the recipes to access them!
Ingredients
- 1 Capon of 3 kg
- 1 small glass of Cognac
- 1 egg
- 1 veal cutlet (150 to 200g)
- 1 chicken breast
- 250 g poultry livers
- 3 slices of bread soaked in milk
- 80 g raisin
- 1 large tablespoon flour
- A good dozen chestnuts
- 50 g nuts
- salt & pepper
For cooking:
- 50 g butter (ir even a little more)
- 1 kg raw chestnuts (fresh or frozen from Picard, they are perfect!!)
- water
Instructions
- Here is the beautiful beast ! A beautiful capon of three kilos, with a meat much less dry than the turkey.
- 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.
- Pour the dough into a container, add salt and pepper, and add the drained raisins and chestnuts. You can of course cut the chestnuts a little. For my part, I like to find big pieces in the stuffing, so I leave them whole!
- Also add the flour.
- Mix well and add the walnuts (always in kernels or pieces).
- Make sure there is nothing left in the capon. There are often those big chunks of fat that need to be removed.
- Fill the inside of the capon with the stuffing.
- You should normally make it to the edge.
- Tie the capon tightly by folding the thighs towards the entrance of the stuffing. We can see here that the skin has torn. It is finally a good thing to show you this because you will see that it is quite catchable!
- 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.
- Put the capon in the oven at 200°C. You will now have to baste every 20 to 30 minutes with the cooking juices from the capon. If necessary, you can add a little water. After 40 minutes of cooking, lower the oven temperature to 170°C. After 1 hour and 15 minutes of cooking, turn the capon over and continue cooking for another 1 hour and 15 minutes, basting the meat regularly with the juices.
- At the end of this time, so 2h30 in all, add the fresh or frozen chestnuts. At home, we use chestnuts from Picard which are perfect. Return to the oven.
- Continue cooking for another 1 hour. The chestnuts cook in the fat of the capon... Turn them regularly in the sauce to keep them soft. A delight!
- At the same time, I invite you to cook potatoes in duck fat. It is sure that it is heavy, but after all, the Christmas meal is only once in the year !
- All that remains is to serve the cut meat with the well-cooked chestnuts and the cooking juice in a sauceboat.
- All this with crispy potatoes and chestnuts.
- And at home, it's the same story every year...!
Nutrition
Serving: 8peopleCalories: 521kcalCarbohydrates: 65gProtein: 19gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 156mgSodium: 118mgPotassium: 982mgFiber: 1gSugar: 0.04gVitamin A: 3662IUVitamin C: 57mgCalcium: 38mgIron: 5mg
Tried this recipe?Let us know how it was!
Capon with chestnuts
The end of year festivities are coming up, Christmas is almost here! I offer you a selection of festive recipes to delight your taste buds and your guests. Tarama, foie gras, logs, I give you all my secrets. There are in this selection, recent recipes and others that I have published for nearly 12 years, so the photos are not all equal! Just click on the recipes to access them!
Ingredients
- 1 Capon of 3 kg
- 1 small glass of Cognac
- 1 egg
- 1 veal cutlet (150 to 200g)
- 1 chicken breast
- 250 g poultry livers
- 3 slices of bread soaked in milk
- 80 g raisin
- 1 large tablespoon flour
- A good dozen chestnuts
- 50 g nuts
- salt & pepper
For cooking:
- 50 g butter (ir even a little more)
- 1 kg raw chestnuts (fresh or frozen from Picard, they are perfect!!)
- water
Instructions
- Here is the beautiful beast ! A beautiful capon of three kilos, with a meat much less dry than the turkey.
- 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.
- Pour the dough into a container, add salt and pepper, and add the drained raisins and chestnuts. You can of course cut the chestnuts a little. For my part, I like to find big pieces in the stuffing, so I leave them whole!
- Also add the flour.
- Mix well and add the walnuts (always in kernels or pieces).
- Make sure there is nothing left in the capon. There are often those big chunks of fat that need to be removed.
- Fill the inside of the capon with the stuffing.
- You should normally make it to the edge.
- Tie the capon tightly by folding the thighs towards the entrance of the stuffing. We can see here that the skin has torn. It is finally a good thing to show you this because you will see that it is quite catchable!
- 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.
- Put the capon in the oven at 200°C. You will now have to baste every 20 to 30 minutes with the cooking juices from the capon. If necessary, you can add a little water. After 40 minutes of cooking, lower the oven temperature to 170°C. After 1 hour and 15 minutes of cooking, turn the capon over and continue cooking for another 1 hour and 15 minutes, basting the meat regularly with the juices.
- At the end of this time, so 2h30 in all, add the fresh or frozen chestnuts. At home, we use chestnuts from Picard which are perfect. Return to the oven.
- Continue cooking for another 1 hour. The chestnuts cook in the fat of the capon... Turn them regularly in the sauce to keep them soft. A delight!
- At the same time, I invite you to cook potatoes in duck fat. It is sure that it is heavy, but after all, the Christmas meal is only once in the year !
- All that remains is to serve the cut meat with the well-cooked chestnuts and the cooking juice in a sauceboat.
- All this with crispy potatoes and chestnuts.
- And at home, it's the same story every year...!
Nutrition
Serving: 8peopleCalories: 521kcalCarbohydrates: 65gProtein: 19gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 156mgSodium: 118mgPotassium: 982mgFiber: 1gSugar: 0.04gVitamin A: 3662IUVitamin C: 57mgCalcium: 38mgIron: 5mg
Tried this recipe?Let us know how it was!
