Poularde De Noel Capon Stuffed With Chestnuts And Truffles Recipes

ROASTED CAPON WITH BLACK TRUFFLES AND CHANTERELLE STUFFING

Steps:

• To make the stuffing, combine the apricots and brandy and set aside. In a large skillet set over medium heat, combine the butter and olive oil. Add the mushrooms and shallots and cook, stirring, until the mushrooms are tender and lightly browned, 7 to 8 minutes.
• Add the apricots and brandy and cook until the brandy has evaporated. Add the stock and cook until almost dry. Remove the pan from the heat and add the bread crumbs and thyme. Season the stuffing with salt and pepper.
• To make the capon, preheat the oven to 475 degrees. Season the bird generously, inside and out, with salt and pepper. In a small bowl, combine the butter, truffle paste and shallot and stir until smooth. Use your fingers to gently separate the skin from the breast meat, and work your fingers under the skin at the leg. Push the butter mixture under the skin and over the leg.
• Stuff the bird loosely with the stuffing (do not pack it, as it expands during cooking) and truss the bird or tie the legs together securely with kitchen string.
• Place the bird on a roasting pan fitted with a rack and roast for 15 minutes. Lower the temperature to 350 degrees and continue to roast until the juices of the bird run clear when it is pierced at the thickest part of the leg, about 1 1/2 to 2 hours more.
• Remove the bird from the oven and allow to rest at room temperature for 15 minutes. Remove the string, and then remove the stuffing. Carve and serve the capon with the stuffing on the side.

SWEET STUFFED CAPON

Steps:

• 1. Preheat the oven to 450°F.
• 2. Remove the giblets from the capon. Rinse out the cavity with cold water and pat it dry. Season it with salt and pepper. Carefully separate the skin from the meat of the breast meat of the capon. Divide the butter in two equal parts, and carefully spread half of it on each side of the breast meat with your fingers, being careful not to break the skin. Carefully lay a bay leaf atop the butter on each side of the breast meat.
• 3. Coarsely chop the giblets. In a medium-sized bowl, mix together the pork, the breadcrumbs, the giblets, the chestnuts, the thyme, and the spices, working the mixture together with your fingers so it is homogeneous. As you work, the chestnuts will break into pieces - leave them in uneven pieces. Mix in the egg thoroughly with your hands, then season with salt and pepper. Sauté a teaspoon of the stuffing and taste it for seasoning. Adjust if necessary. Place as much of the stuffing as you can fit inside the capon, without packing it in too hard. Place any leftover stuffing in a baking dish.
• 4. Truss the capon and place it in a roasting pan. Add 1 cup water. Roast it in the center of the oven for 30 minutes, then turn it on one side. Roast it for 25 minutes, then turn it on the other side and roast it for 25 minutes. Finally, leaving it breast up, continue to roast it until the juices of the capon run golden and the stuffing inside the bird reaches a temperature of 160°F, a total of about 2 hours, checking it occasionally to be sure that it isn't browning too much, and adding more water if the pan is dry. Remove the capon from the oven and season it liberally with salt and pepper. Turn it on its breast at an angle, so the juices run into the breast meat, and let it rest for at least 20 minutes before carving.
• 5. Place the roasting pan over medium heat and add three-quarters cup water. Scrape up any browned bits from the bottom of the pan and cook until reduced by about one-third. Taste for seasoning.
• 6. To serve the capon, present it first at the table, whole, then carve it. Remove the stuffing in one piece if possible and slice it.

ROASTED CAPON

Steps:

• Preheat the oven to 425 degrees F.
• Place the capon, breast-side up, in a large roasting pan and pat the outside dry with paper towels. Sprinkle the cavity generously with salt and pepper. Place the lemons and thyme inside the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Brush the capon with half of the melted butter, then sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Place the onions around the capon, pour the rest of the melted butter over the onions and sprinkle the onions with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place the capon in the oven and roast for 1 1/2 hours, until the juices run clear when you cut between the leg and the thigh.
• Remove the capon from the oven and cover the pan with aluminum foil. Allow the capon to rest for 20 minutes, then carve it and serve warm with the onions.

POULARDE DE NOEL (CAPON STUFFED WITH CHESTNUTS AND TRUFFLES)

Steps:

• Preheat oven to 350 degrees.
• Chop the shallots and cook them for a few minutes in the butter. Add the sausage meat and sausages and cook, stirring with a fork, until the meat is lightly browned.
• Add the bread crumbs, soaked in milk and well drained, the Cognac, the mushrooms and the truffle, cut into small sticks. Season with salt and pepper to taste. Add the thyme and set aside.
• Peel and cook the chestnuts and cool them. Break into pieces, reserving about eight whole ones. Add the pieces to the stuffing mixture. Blend well. Add the remaining whole chestnuts.
• Fill the chicken cavity with the stuffing and close the opening by sewing with kitchen thread. Rub the chicken with salt and pepper and roast for about one and one-half hour.
• After half an hour add the carrot, onion, celery, thyme, bay leaf and parsley to the pan in which the chicken is cooking.
• Transfer the chicken to a serving dish. Keep it warm, covered with aluminum foil.
• Skim the fat and vegetables from the pan. Add the chicken broth and bring it to a slow boil. Reduce, add Port, correct seasonings and drain in a sieve. Pour the sauce over the chicken.