Best Poularde De Noel Capon Stuffed With Chestnuts And Truffles Recipes

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.

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.