Traditional roasted capon with chestnuts

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Main Dish

12 servings

Easy

2 h 35 m

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The capon, a tender meat that we enjoy for Christmas and/or New Year's. Stuffed with minced veal, small vegetables, and accompanied by chestnuts, it promises a festive homemade dish! A moment of sharing with family around an easy-to-make recipe that we present step by step below ↓

Ingredients

• 1 capon (about 6.5 lbs)
• 1.5 cups chicken stock
• olive oil

Stuffing:

• 10 oz minced veal
• 6 carrots
• 1 bunch of parsley
• 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

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Preparation

• Peel and cut the carrots into small dice. If you want them tender, cook them for 15 minutes in boiling water.
  Mix with the minced veal, chopped onion, crushed garlic clove, chopped parsley, and the egg. Add salt and pepper.
• Stuff the empty capon with this stuffing, pushing it well to the bottom. Secure the opening with kitchen twine, tying the legs tightly.
• Salt and pepper the capon, drizzle with olive oil, and fill the baking tray or dish with chicken stock.
• Bake for 20 minutes at 220°C (410°F) and then for 3 hours at 150°C (300°F). Using a baster (or a large spoon), regularly baste the capon with its cooking juices to prevent it from drying out. Be careful of burns!
• At the end of the capon's cooking time, let it rest for 15 minutes. Meanwhile, prepare the chestnuts: bring the honey and water to a boil. Add the chestnuts and mix well. Cook for 15 minutes, stirring regularly.
• Serve the chestnuts with the capon.
• And there you have it, your capon with chestnuts is ready!

Observations

Stuffing: You can vary your stuffing with many different recipes.

Cookware

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Questions

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