CAPODUCKEN WITH CHORIZO AND OYSTER-CHESTNUT STUFFING
Provided by Food Network
Categories main-dish
Time 6h15m
Yield 14 to 16 servings
Number Of Ingredients 19
Steps:
- Preheat a wood oven or kamado-style charcoal barbecue for cooking at about 350 degrees F. Debone each bird completely, leaving bodies intact but spatchcocked.
- Mix the chorizo with the butter.
- Lay the capon skin-side down on a sheet tray and sprinkle with salt and pepper. Spread half the chorizo over the capon.
- Lay the duck skin-side down on top of the capon, sprinkle with salt and pepper and spread half of the remaining chorizo over the duck.
- Lay the guinea fowl skin-side down on top of the duck, sprinkle with salt and pepper and spread with the remaining chorizo.
- Using butcher twine and needle, sew up the capon's back. Do not tie too tight!
- Butter a large casserole dish and place the capoducken inside. Put in the oven or kamado barbecue and cook for 3 1/2 hours. Serve with Oyster and Chestnut Stuffing.
- Preheat the oven to 375 degrees F.
- Add the olive oil to a cast-iron skillet, then add the onions, garlic, celery and chestnuts and cook over medium heat for about 10 minutes. Add the stock.
- Transfer to a bowl along with the bread cubes. Allow to cool. Add the oysters, butter, sage and sea salt to taste. Toss well.
- Butter a casserole dish, then transfer the mixture to the casserole dish. Bake, covered, for 1 hour. Keep warm.
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