ROASTED CAPON WITH BLACK TRUFFLES AND CHANTERELLE STUFFING
Provided by Molly O'Neill
Categories dinner, project, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- To make the stuffing, combine the apricots and brandy and set aside. In a large skillet set over medium heat, combine the butter and olive oil. Add the mushrooms and shallots and cook, stirring, until the mushrooms are tender and lightly browned, 7 to 8 minutes.
- Add the apricots and brandy and cook until the brandy has evaporated. Add the stock and cook until almost dry. Remove the pan from the heat and add the bread crumbs and thyme. Season the stuffing with salt and pepper.
- To make the capon, preheat the oven to 475 degrees. Season the bird generously, inside and out, with salt and pepper. In a small bowl, combine the butter, truffle paste and shallot and stir until smooth. Use your fingers to gently separate the skin from the breast meat, and work your fingers under the skin at the leg. Push the butter mixture under the skin and over the leg.
- Stuff the bird loosely with the stuffing (do not pack it, as it expands during cooking) and truss the bird or tie the legs together securely with kitchen string.
- Place the bird on a roasting pan fitted with a rack and roast for 15 minutes. Lower the temperature to 350 degrees and continue to roast until the juices of the bird run clear when it is pierced at the thickest part of the leg, about 1 1/2 to 2 hours more.
- Remove the bird from the oven and allow to rest at room temperature for 15 minutes. Remove the string, and then remove the stuffing. Carve and serve the capon with the stuffing on the side.
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Sean Moran
[email protected]This recipe was a disappointment. The capon was dry and the stuffing was bland.
Mohammad saleem Tahir
[email protected]I've never cooked capon before, but this recipe made it easy. The capon was tender and juicy, and the stuffing was flavorful.
Mr hRidoy Khan
[email protected]The capon was a bit dry, but the stuffing was good.
Catalaya Johnson
[email protected]This recipe is a keeper! The capon was cooked perfectly and the stuffing was delicious. I will definitely be making this again.
Mekeds Abate
[email protected]I'm not a fan of capon, but my husband loved this recipe. He said the meat was tender and juicy, and the stuffing was flavorful.
Favour Bamba
[email protected]The capon was a bit overcooked, but the stuffing was still good.
Kailee Currin
[email protected]This recipe was easy to follow and the results were impressive. The capon was beautifully roasted and the stuffing was moist and flavorful.
Taz Uddin
[email protected]I've never had capon before, but this recipe was a great introduction. The meat was tender and juicy, and the stuffing was packed with flavor.
Jaani Bhutto
[email protected]The capon was a bit dry, but the stuffing was delicious.
Haseeb Afridi
[email protected]The roasted capon was cooked to perfection and the stuffing was savory and flavorful. I would definitely make this dish again.
Nomvelo Nonduduzo
[email protected]This roasted capon recipe was a hit with my family! The black truffles and chanterelle stuffing added a luxurious flavor to the tender chicken. I highly recommend this recipe for a special occasion dinner.