How to make Stuffed Christmas capon?
This recipe takes 165 minutes for 8 servings, hard difficulty.
Prepare one of the best traditional end-of-year meals with our stuffed Christmas capon recipe.
45 min
Prep time
120 min
Cook time
8
Servings
Hard
Difficulty
2h45
Total time
Oven
Cooking method
Lunch
Meal type
What ingredients for Stuffed Christmas capon?
How to prepare Stuffed Christmas capon?
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1
Remove any remaining feathers from the capon
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2
Finely chop the parsley, garlic clove, and shallot
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3
Blanch spinach for 8 min in boiling salted water, and thoroughly squeeze out excess moisture on paper towels
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4
Quickly dip bread crumbs in milk, and roughly crumble
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5
Chop the capon liver, cut foie gras into small pieces
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6
Place all ingredients in a large mixing bowl, including the egg, season with salt and pepper to taste
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7
Mix well, but do not use a blender; everything should be coarsely chopped
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8
Stuff the capon and sew it up
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9
Grease the bird with a brush, place it in a dish and lay thin slices of butter on top
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10
Cover with aluminum foil, and bake at 180°C (thermostat
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11
Count an initial hour of cooking, baste regularly, and re-cover well each time
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12
Rinse your hands thoroughly under cold water
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13
After one hour, remove the foil, and brown the capon evenly by turning it over and basting every 1/4 h for another hour.
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14
Check that the capon is fully cooked throughout, and serve immediately accompanied by bundles of green beans and a spoonful of stuffing per person;
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15
And optionally, pommes duchesse to garnish
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Frequently asked questions
Preparation takes 45 minutes and cooking takes 120 minutes, for a total of 165 minutes.
This recipe serves 8 people. You can adjust the quantities directly on the page.
This recipe is hard difficulty. It is suitable for experienced cooks.
This recipe is prepared using oven. Follow the detailed steps above for best results.
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