Stuffed Christmas capon

Instructions

1. 1

   Remove any remaining feathers from the capon

2. 2

   Finely chop the parsley, garlic clove, and shallot

3. 3

   Blanch spinach for 8 min in boiling salted water, and thoroughly squeeze out excess moisture on paper towels

4. 4

   Quickly dip bread crumbs in milk, and roughly crumble

5. 5

   Chop the capon liver, cut foie gras into small pieces

6. 6

   Place all ingredients in a large mixing bowl, including the egg, season with salt and pepper to taste

7. 7

   Mix well, but do not use a blender; everything should be coarsely chopped

8. 8

   Stuff the capon and sew it up

9. 9

   Grease the bird with a brush, place it in a dish and lay thin slices of butter on top

10. 10

    Cover with aluminum foil, and bake at 180°C (thermostat

11. 11

    Count an initial hour of cooking, baste regularly, and re-cover well each time

12. 12

    Rinse your hands thoroughly under cold water

13. 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.

14. 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;

15. 15

    And optionally, pommes duchesse to garnish