POULARDE DE NOEL (CAPON STUFFED WITH CHESTNUTS AND TRUFFLES)

Steps:

• Preheat oven to 350 degrees.
• Chop the shallots and cook them for a few minutes in the butter. Add the sausage meat and sausages and cook, stirring with a fork, until the meat is lightly browned.
• Add the bread crumbs, soaked in milk and well drained, the Cognac, the mushrooms and the truffle, cut into small sticks. Season with salt and pepper to taste. Add the thyme and set aside.
• Peel and cook the chestnuts and cool them. Break into pieces, reserving about eight whole ones. Add the pieces to the stuffing mixture. Blend well. Add the remaining whole chestnuts.
• Fill the chicken cavity with the stuffing and close the opening by sewing with kitchen thread. Rub the chicken with salt and pepper and roast for about one and one-half hour.
• After half an hour add the carrot, onion, celery, thyme, bay leaf and parsley to the pan in which the chicken is cooking.
• Transfer the chicken to a serving dish. Keep it warm, covered with aluminum foil.
• Skim the fat and vegetables from the pan. Add the chicken broth and bring it to a slow boil. Reduce, add Port, correct seasonings and drain in a sieve. Pour the sauce over the chicken.