ROASTED CAPON WITH BLACK TRUFFLES AND CHANTERELLE STUFFING
Provided by Molly O'Neill
Categories dinner, project, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
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Cynthia Waight
[email protected]I'll never try this recipe again.
Phul Mohamed
[email protected]I'm not sure what went wrong, but this recipe did not turn out well for me.
thaddeus agboola
[email protected]This dish was a complete waste of time and money.
Jessica Vierra
[email protected]I would not recommend this recipe to anyone.
Sarah Carroll
[email protected]This recipe was a disaster. The capon was dry and tough, and the stuffing was flavorless.
Ayman Aymoony
[email protected]5 stars!
Taiwo Imoleayo
[email protected]I would definitely recommend this recipe to anyone who is looking for a special occasion meal.
renato pjetergjokaj
[email protected]Overall, I thought this dish was very good. The capon was moist and flavorful, and the stuffing was delicious.
Ahsan Jaan
[email protected]The capon was cooked perfectly, but the stuffing was a bit bland.
JIMMY KWAGALAKWE
[email protected]This dish was a bit too rich for my taste, but it was still very good.
salamiyadorbar81 salamiyadorbar81
[email protected]I thought the capon was a bit dry, but the stuffing was very good.
Shehzad Gujjar646
[email protected]This recipe was amazing! The capon was cooked to perfection and the stuffing was so flavorful. I will definitely be making this again.
Kabeer Mehar
[email protected]Not bad!
Nadeem Ansari
[email protected]I've made this recipe several times now and it always comes out perfectly. The capon is always moist and tender, and the stuffing is always flavorful and delicious. I highly recommend this recipe!
Margaux DC
[email protected]This dish was a bit more challenging to make than I expected, but it was totally worth it. The capon was perfectly cooked and the stuffing was incredibly flavorful. I would definitely recommend this recipe to anyone who is looking for a special occas
Dauglas Mwanza1996
[email protected]I tried this recipe last night and it was a huge hit with my family. The capon was so moist and flavorful, and the stuffing was to die for. I will definitely be making this again!
Sean Poluk
[email protected]Roasted capon with black truffles and chanterelle stuffing was an absolute delight. The capon was perfectly roasted, with a crispy skin and tender, juicy meat. The stuffing was rich and flavorful, with a perfect balance of earthy mushrooms and aromat