Roast Capon recipe on Gourmetpedia

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Roast Capon Recipe

Recipe

Total time: 1hr to 2hr

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

Difficulty: Average

Chef's Note

An original recipe from Jacki Joyeux, chef at the Georges V Hotel in Paris, for New Year's Eve

Ingredients

For 10 servings

- 3 kg (6 1/2 lb.) farm capon (Chicken)

- 100 g (3 1/2 oz.) raw carrots

- 100 ml (6 tbsp.) cognac

- 1 egg

- 250 g (9 oz.) onion

- 3 g (1 tsp.) gray pepper

- 500 g (18 oz.) pork neck

- 100 ml (6 tbsp.) red Port

- 200 g (7 oz.) chicken breast

- 25 g (1tbsp.) fine salt

- 60 g (2 oz.) whole fresh Black Truffles

Method

prepare the stuffing by combining the chicken breasts and finely ground pork neck, diced truffle and foie gras, cognac and Port;
season with salt and pepper;
stuff the capon with the mixture; place 8-10 truffle slices under the skin; tie up the opening and truss the bird;
rub the capon all over with softened butter; season with salt and pepper; place in a roasting pan with a little water;
chop the onions and carrots coarsely; they will be roasted with the capon;
preheat the oven to 350° F (180° C); place the capon in the oven and roast for 1 1/2 hours, basting frequently;
once cooked, remove the capon and strain the juices; degrease lightly and correct the seasoning.

Presentation

place the capon on a serving platter;
garnish with chestnuts in juice, celery mousseline and potatoes forestière with ceps.

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