Capon with Mushrooms and Currants
Ingredients
- Ingredients
- 20 grams dried Morel
- 200 grams Chanterelle
- 100 grams Currants
- 1 Capon 1.5-2 kg (approximately 3-4 pounds) oven-ready
- salt
- peppers (from the mill)
- 2 tsps ground paprika
- 3 Tbsps clarified butter
- 400 milliliters chicken stock
- 200 Chestnuts (pre-cooked ready to cook)
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Soak the morels in plenty of warm water and strain through filter paper. Wash the morels thoroughly again. Clean the chanterelles if necessary and cut into smaller pieces. Rinse the currants and reserve a little for decorating.
Season the capon inside and out with salt and pepper and rub with paprika. Set it breast side down in a large roasting pan, brush with butter, pour in the chicken broth and cook for about 1 hour and 20 minutes.
About 20 minutes before the end of cooking, increase the temperature to about 215°C (approximately 420°F). Add the morels, chanterelles, chestnuts and currants and cook until done.
The capon is done when the juices run clear.
Remove the capon from the pan and pour the sauce through a fine sieve. Season if necessary.
Serve the finished capon on a serving dish surrounded by mushrooms and chestnuts and decorated with a few currants. Serve the sauce separately.
