Roast Capon with Stuffing, Apples and Chanterelles

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Roast Capon with Stuffing, Apples and Chanterelles
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Difficulty:
moderate
Difficulty
Preparation:
3 h.
Preparation

Ingredients

for
8
Ingredients
1 Capon
1 bunch Chervil
2 carrots
2 onions
300 grams Celery
1 tsp Juniper berries
1 bay leaf
2 Tbsps vegetable oil
200 milliliters white wine
500 milliliters Chicken broth
For the stuffing
6 day-old White rolls
250 milliliters lukewarm milk
1 shallot
½ bunch parsley
1 Tbsp butter
2 eggs
breadcrumbs (as needed)
freshly grated Nutmeg
also
600 grams Chanterelle
4 Apple
2 Tbsps honey
butter (to saute)
100 milliliters Calvados
salt
freshly ground peppers
How healthy are the main ingredients?
ChanterelleCeleryhoneyparsleycarrotonion

Preparation steps

1.

For the stuffing: Thinly slice the bread and place in a bowl with the lukewarm milk. Let stand about 30 minutes.

2.

Meanwhile, peel the shallot and chop finely. Pluck the parsley leaves from the stems and chop finely.

3.

Add half of the chopped parsley and the shallot to the bread and mix well. Add the eggs and mix. If the dough is too soft, add some breadcrumbs. Season with salt, pepper and nutmeg.

4.

Rinse the chervil, pluck the leaves and shake dry. Rinse the capon inside and out and pat dry. With your fingers, carefully lift the breast skin of the capon and push half of the chervil under the skin. Spoon the stuffing into the cavity and sew it closed or secure with turkey skewers. 

5.

Preheat the oven to 180°C (approximately 350°F). Peel and coarsely chop the carrots, onions and celery. Heat the oil in a roasting pan and saute the vegetables until crisp-tender. Pour in the white wine and place the capon in the pan. Add juniper and bay leaf and season with salt and pepper. Roast about 2 hours. As the capon roasts, gradually pour in the broth and baste the capon.

6.

Clean the chanterelles with a dampened cloth and halve if large.

7.

Rinse, quarter and core the apples and cut into wedges. Heat some butter in a skillet and saute the apples along with the honey until lightly caramelized.  Pour in the Calvados, cover and cook until the apples are tender, 2-3 minutes.

8.

Heat some butter in a skillet, add  the chanterelles, season with salt and pepper and saute until tender.

9.

Lift the capon from the roasting pan and keep warm in the oven. Strain the sauce through a sieve into a saucepan and bring to a boil, season to taste.

10.

Spoon the chanterelles and apples onto a platter. Place the capon on top and remove the strings or skewers. If desired, carve the capon and remove the stuffing and serve with the meat and sauce. Garnish with the reserved parsley.