Roast Capon "Vieille France"TheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 30 minutes
Cooking time: About 1 1/2 hours
Difficulty: Average
Nutritional values
per 100 g
per portion
Energy:201.5 kcal
Proteins:16.3 g
Fats:13.7 g
Carbohydrate:1.2 g
Fibers:0.2 g
Sugar:0.4 g
Cholesterol:66.8 mg
Sodium:263.7 mg
Calcium:13.3 mg
Energy:885 kcal
Proteins:71.5 g
Fats:60.3 g
Carbohydrate:5.3 g
Fibers:0.8 g
Sugar:1.7 g
Cholesterol:293.2 mg
Sodium:1158.2 mg
Calcium:58.3 mg
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INGREDIENTS
For 10 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
3000
g
farm capon (chicken)
100
g
raw carrots
150
g
foie gras or goose liver
1
egg
250
g
onion
3
g
gray pepper
500
g
pork neck
100
ml
red port
200
g
chicken breast
25
g
fine salt
60
g
whole fresh black truffles
METHOD
- prepare the stuffing by combining the chicken breasts and finely ground pork neck, diced truffle and foie gras, cognac and Port;
- season with salt and pepper;
- stuff the capon with the mixture; place 8-10 truffle slices under the skin; tie up the opening and truss the bird;
- rub the capon all over with softened butter; season with salt and pepper; place in a roasting pan with a little water;
- chop the onions and carrots coarsely; they will be roasted with the capon;
- preheat the oven to 350° F (180° C); place the capon in the oven and roast for 1 1/2 hours, basting frequently;
- once cooked, remove the capon and strain the juices; degrease lightly and correct the seasoning.
Presentation
- place the capon on a serving platter;
- garnish with chestnuts in juice, celery mousseline and potatoes forestière with ceps.
WINE SUGGESTIONS
Zinfandel Rosé
Chardonnay
Riesling
CHEF'S NOTES
An original recipe from Jacki Joyeux, chef at the Georges V Hotel in Paris, for New Year's Eve
