Roasted capon with chestnuts

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


Number of serving: 12
1 capon

1.5 cups chicken stock

Stuffing :

10 oz minced veal

1 parlsey bunch

1 garlic clove

salt and pepper

1 egg

Chestnuts :

1 lb cooked chestnuts

4 tbsp honey

1/3 cup water


Baking tray
Kitchen twine
Poultry baster


  • Step 1 - Roasted capon with chestnuts
    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
    Stuff the empty capon with this stuffing. Close it with kitchen twine.
  • Step 3 - Roasted capon with chestnuts
    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
    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
    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
    Serve the chestnuts with the capon.
  • Step 7 - Roasted capon with chestnuts
    There you are, your capon with chestnuts.


Roasted capon with chestnuts, photo 1
Roasted capon with chestnuts, photo 2
Roasted capon with chestnuts, photo 3
Roasted capon with chestnuts, photo 4
Roasted capon with chestnuts, photo 5


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