Stuffed Capon in a Golden Crust with Apricots and Nuts Recipe
Stuffed Capon in a Golden Crust with Apricots and Nuts
Flavors of France
Total time: more than 2 hours

Prep. time: 30 minutes
Cooking time: 2 1/2 hours

Difficulty: Easy
Chef's Note

For those with daring tastebuds, this recipe for capon in a golden crust will delight both sight and taste.

For 6-8 servings

- 1 ready-to-cook capon, about 3 kg/7 lb.
- 100 g (3 1/2 oz.) chicken livers
- 100 g (3 1/2 oz.) dried apricots
- 250 ml (1 cup) tea
- 100 g (3 1/2 oz.) pecans or walnuts
- 1 can of pineapple rings
- 1/2 tsp. dried thyme
- 100 g (3 1/2 oz.) white bread crumbs
- 20 g (4 tsp.) brown sugar + 30 g (2 tbsp.) for the crust
- 1 tbsp. mustard
- 2 egg whites
- 250 ml (1 cup) apple juice
- 100 g (3 1/2 oz.) powdered almonds
- 3-4 glassfuls of wild rice
- Salt and pepper


  1. Soak the apricots in the hot tea for 30 minutes. Drain well. 
  2. Finely chop the chicken livers. Add the thinly sliced apricots, nuts, drained chopped pineapple, thyme, bread crumbs, brown sugar, mustard and egg whites. Mix well and season with salt and pepper.
  3. Season the cavity of the capon lightly with salt and pepper. Stuff the bird. Close up the opening with kitchen string.


  1. Preheat the oven to 180° C (350° F). Place the capon in an appropriate roasting pan and cook for 2 hours, basting frequently with the pan juices (or if necessary, a bouillon cube dissolved in a cup of water).
  2. Remove the capon from the oven and press the brown sugar/powdered almond mixture onto the surface of the bird. Return to the oven and cook 30 minutes longer.
  3. Degrease the cooking juices with the pineapple and apple juices. Cook the wild rice.
  4. Carve and serve the capon surrounded by a little sauce. Garnish each plate with a few apricots, pineapple wedges and toasted nuts.
Stuffed Capon in a Golden Crust with Apricots and Nuts 1
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