Petitchef

Roasted capon with chestnuts

Main Dish
12 servings
35 min
2 hours
Easy
Have some change and don't make a turkey for Christmas, but a chapon! This traditionnal French recipe for Christmas will really enchant you!

Ingredients

1 capon

1.5 cups chicken stock

olive oil


Stuffing :


10 oz minced veal

6 carrots

1 parlsey bunch

1 onion

1 garlic clove

salt and pepper

1 egg


Chestnuts :


1 lb cooked chestnuts

4 tbsp honey

1/3 cup water

Materials

Baking tray
Kitchen twine
Poultry baster

Preparation

Step 1 - Roasted capon with chestnuts

Step 1

Peel and cut the carrots into dice. Mix them with the minced veal meat, the chopped onion, the crushed garlic clove, the chopped parsley and the egg. Add salt and pepper.
Step 2 - Roasted capon with chestnuts

Step 2

Stuff the empty capon with this stuffing. Close it with kitchen twine.
Step 3 - Roasted capon with chestnuts

Step 3

Salt and pepper, and drizzle with olive oil. Fill the tray or dish ou put the chapon in with some chicken stock.
Step 4 - Roasted capon with chestnuts

Step 4

Bake 2 hours at 410°F (210°C). Using the baster, or a tablespoon, baste regularly the poultry with its own juice.
Step 5 - Roasted capon with chestnuts

Step 5

When the chapon is roasted, leave it to rest for 15 minutes. Meanwhile, put the honey and the water and bring to a boil. Add the chestnuts and stir well. Leave to cook for 15 minutes, stirring once in a while.
Step 6 - Roasted capon with chestnuts

Step 6

Serve the chestnuts with the capon.
Step 7 - Roasted capon with chestnuts

Step 7

There you are, your capon with chestnuts.







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