Crawfish and Stuffed Chicken

Rinse the capon, pat dry and season with salt inside and out. Rinse the chicken breasts, pat dry, chop and freeze for about 30 minutes in the freezer. Grate the buns on a kitchen grater to crumbs. Peel the garlic and chop. Rinse the parsley, shake dry and chop. Crush the meat cubes in a food processor. Mix roll crumbs, 25 g (approximately 1/2 cup) sliced ​​almonds, 60 g (approximately 1 1/4 cups) crawfish butter, nutmeg, egg and egg yolks, parsley and lemon juice with the chicken. Season with saffron and garlic and work into a stuffing.

Loosely fill the abdominal cavity of the capon. Close the openings with toothpicks or roulade pins.

Preheat the oven to 180°C (approximately 350°F).

Place the capon with breast side up in a roasting pan. Cover breast and leg with the bacon. Pour in the white wine. Cook covered in preheated oven for 2½-3 hours, basting occasionally with gravy. After half of the cooking time, remove the bacon.

Remove the cover and coat the capon with 20 g (approximately 3/8 cup) crawfish butter. Let rest for 15 minutes in the switched-off oven.

Heat the canola oil and the remaining crawfish butter (20 g, (approximately 3/8 cup) in a pan. Successively cook oyster mushrooms and crawfish vigorously. Season with salt and pepper. Add remaining almonds (15 g, approximately 1/3 cup) and toss briefly.

Take the capon out of the oven. Let rest in a warm place for 10 minutes. Mix the butter with the orange zest. Carve the roast and arrange the meat with stuffing, crawfish and mushrooms on plates. Drizzle with pan juices from the roasting pan.