Poularde De Noel Capon Stuffed With Chestnuts And Truffles Recipes

ROASTED CAPON WITH CHESTNUTS AND WINTER VEGETABLES

Steps:

• Take the capon out of the refrigerator 1 hour in advance.

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.

ROASTED CAPON WITH BLACK TRUFFLES AND CHANTERELLE STUFFING

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.