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Stuffed Capon in a Golden Crust with Apricots and NutsTheWorldWideGourmet.com

Flavors of France

Total time: more than 2 hr

Preparation time: 30 minutes
Cooking time: 2 1/2 hours

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:204.6 kcal

Proteins:11.7 g

Fats:11.3 g

Carbohydrate:14.5 g

Fibers:1.7 g

Sugar:3.9 g

Cholesterol:42.6 mg

Sodium:51.2 mg

Calcium:26.6 mg

Energy:1176 kcal

Proteins:67.5 g

Fats:65.2 g

Carbohydrate:83.6 g

Fibers:9.7 g

Sugar:22.6 g

Cholesterol:245 mg

Sodium:294 mg

Calcium:153.1 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

3000

g

ready to cook capon

100

g

chicken livers

100

g

dried apricots

250

ml

tea

100

g

pecans or walnuts

1

can of pineapple rings

2.5

ml

dried thyme

100

g

white bread crumbs

15

ml

mustard

2

egg whites

250

ml

apple juice

100

g

powdered almonds

600

ml

wild rice

salt and pepper

METHOD

Stuffing

  1. Soak the apricots in the hot tea for 30 minutes. Drain well.
  2. Finely chop the chicken livers. Add the thinly sliced apricots, nuts, drained chopped pineapple, thyme, bread crumbs, brown sugar, mustard and egg whites. Mix well and season with salt and pepper.
  3. Season the cavity of the capon lightly with salt and pepper. Stuff the bird. Close up the opening with kitchen string.

Cooking

  1. Preheat the oven to 180° C (350° F). Place the capon in an appropriate roasting pan and cook for 2 hours, basting frequently with the pan juices (or if necessary, a bouillon cube dissolved in a cup of water).
  2. Remove the capon from the oven and press the brown sugar/powdered almond mixture onto the surface of the bird. Return to the oven and cook 30 minutes longer.
  3. Degrease the cooking juices with the pineapple and apple juices. Cook the wild rice.
  4. Carve and serve the capon surrounded by a little sauce. Garnish each plate with a few apricots, pineapple wedges and toasted nuts.

WINE SUGGESTIONS

Merlot

Pinot Noir

Sauvignon

CHEF'S NOTES

For those with daring tastebuds, this recipe for capon in a golden crust will delight both sight and taste.



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