It is only found at Christmas time, it's time to cook the capon! Its delicate and very tender flesh lends itself perfectly to Christmas meals. Often stuffed, the capon has a fine flesh which gives the best of itself thanks to a slow cooking at a gentle temperature .
You can also make this from normal chickens .But cooking time will be changed
preparation time ; 2 hours and 15 minutes
serves ; 6
1 capon of about 3 kg
1 bunch of parsley
1 onion
1 clove of garlic
1 large handful of bread
150 ml of milk
200 g fresh spinach
1 whole egg
100 g Capon liver
Pepper
Salt
cooking oil
Butter
Remove any feathers remaining on the capon.
Chop the parsley, garlic clove and shallot finely.
Poach the spinach for 8 min in salted boiling water, and wring it out well on absorbant paper.
Quickly soak the breadcrumbs in the milk and crumble roughly.
Chop the capon liver into small pieces.
Put all the ingredients in a large bowl, including the egg, season with salt and pepper to taste.
Mix well using a mixer everything must be roughly chopped.
Preheat the oven to 180 ° C (thermostat 6).
Stuff the capon and sew it.
Oil the bird with a brush (or with your hands); Place it in a dish, placing thin strips of butter on top (not too much, it's already fat enough as meat).
Cover with aluminum, and bake for 1 hour of cooking, basting regularly with the roasting juice and putting the aluminum back well each time.
At the end of an hour, remove the aluminum, and brown the capon in every way, turning it over and basting it every 1/4 hour for another 1 hour ... It's 2 hours in all.
Check that the capon is well cooked all over, and serve immediately with bundles of green beans and a spoonful of stuffing per person .
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