A classic French Christmas roasted capon served with chestnuts and traditional stuffing. This recipe demonstrates two cooking methods—roasting and poaching—both yielding excellent results. Typically accompanied by butternut-potato gratin and sautéed porcini mushrooms.
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1
Prepare each ingredient separately. Cook the chestnuts in chicken stock and reserve the stock for later use in the roast.
2
Prepare croutons—some for the stuffing and the remainder for garnishing.
3
Peel and mince the shallots, onions, and garlic.
4
Cut the smoked bacon into pieces and cook in a pan to render the fat.
5
Add the shallots, onions, and garlic, and cook until fragrant.
6
Add the chopped capon liver, sauté briefly, season with salt and pepper, and deglaze with ruby port.
7
Transfer the mixture to a tray to cool, then refrigerate until ready to use.
8
Mix the chilled liver mixture with bread soaked in milk, eggs, mascarpone, parsley, chestnuts, crushed walnuts, and croutons. Season with salt and pepper.
9
Remove the giblets, neck, liver, gizzard, and heart from the capon. Reserve the neck and liver for the recipe.
10
Season the capon generously inside and outside with salt and pepper.
11
Stuff the capon with the prepared stuffing.
12
Truss the capon by threading kitchen twine through one wing, across the spine to the opposite wing, then through both legs. Flip and tie securely.
13
Oil the skin and season with salt and pepper. Arrange carrots, onions, garlic, thyme, bay leaf, and about 2 cups of reserved chicken stock around the bird in the roasting pan.
14
Place in the oven and roast for 2.5 hours, basting the meat periodically.
15
Prepare the butternut-potato gratin by cooking butternut squash and potatoes together in water, draining, and passing through a food mill. Reheat on the stove to remove excess moisture, then add butter, Parmesan, and oregano. Season with salt and pepper.
16
Transfer to a baking dish, top with Parmesan and oregano, and bake until golden brown.
17
Check that the internal temperature reaches 158°F (70°C). Let rest for 30 minutes.
18
Reserve the roasted vegetables for garnishing and the flavorful pan juices for the sauce.
19
Sauté the porcini mushrooms in duck fat and season with shallots, salt, pepper, and parsley at the end.
20
Remove the kitchen twine. Cut off both legs and separate the drumsticks from the thighs. Cut off the wings. Use shears to open the rib cage and free the stuffing. Slice the breast into serving portions.
21
Finish the sauce by whisking in cold butter while keeping it hot but not boiling. Reheat the chestnuts with a little fat and glaze them with some sauce.
22
Reassemble the capon around the stuffing for the final presentation.
23
Alternative poaching method: Place the capon in a large pot and fill halfway with chicken stock. Cover with parchment paper, bring to a boil, and simmer for 90 minutes, basting occasionally.
24
Transfer the bird to a baking tray and roast in the oven for 50 more minutes.
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