Roast Capon with Stuffing, Apples and Chanterelles

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

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

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.

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. 

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.

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

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.

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

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.