Capon (2 1/2-3 kg, with neck and giblets or approximately 5 1/2 lbs)
- 800 grams
- 20 grams
- 100 milliliters
- 50 grams
- 100 grams
White bread (with crust)
- 200 grams
Porcino mushroom (or dried porcini mushrooms)
- 300 grams
- 100 grams
- freshly grated Nutmeg
- freshly ground Pepper
- ½ teaspoon
- 100 grams
- 3 stems
Season the capon inside and out with salt and pepper. Place the giblets (neck, stomach, liver, heart) aside. Cut the chestnuts crosswise and bake on a baking sheet in the oven at 225°C (approximately 425°F) for 20 minutes. Remove from the oven and peel. Cut chestnuts into quarters. Slightly caramelize the sugar in a pan, add the quartered chestnuts and cinnamon, then deglaze with apple juice and simmer over gentle heat until the liquid has evaporated. Add 15 grams (approximately 1 tablespoon) butter. Shell the walnuts and cut the white bread in approximately 1cm (approximately 1/2 inch) cubes. Cook the bread in 20 grams (1 1/2 tablespoon) butter until golden brown. Peel the shallots and chop finely. Clean the mushrooms and chop coarsely. Saute the shallots and mushrooms in 10 grams (approximately 1/2 tablespoon) butter, cooking until the liquid has evaporated. Cut the liver and the heart of the capon into cubes and sauté everything in the remaining butter. Cut the ham into small cubes.
Mix all filling ingredients, then season with salt, pepper, nutmeg and marjoram. Stuff the capon and secure the opening with toothpicks. Fold the wings under the back and tie the legs to the body of the capon.
Rub the capon with salt and place in a roasting dish. Cut the neck into pieces and halve the stomach and add to the roasting pan. Roast 30 minutes at 200°C (approximately 375°F). Turn the capon over and cook another 30 minutes. Reduce the temperature to 180°C (approximately 350°F), then place the capon on the back and
cook for 2 1/2 hours. Pierce the thigh and if blood escapes, extend the cooking time.
Strain the pan dripping through a sieve and degrease.
Heat 20 grams (approximately 3/4 ounce) butter in a pan and swirl the remaining chestnuts in it. Rinse the cherry tomatoes, pat dry and cut in half. Rinse the parsley and pat dry. Serve the capon with the chestnuts on a plate. Shape the parsley into a flower shape. Remove the wooden sticks and kitchen twine. Place the parsley in the opening, then garnish with the cherry tomatoes and serve immediately. Serve the sauce on the side.