Christmas stuffed capon Ingredients: 1 bunch of parsley, freshly ground pepper, salt, oil, butter, 1 capon of about 3 kg, 1 shallot, 1 clove of garlic, 1 large handful of bread, 15 cl of milk, 200 g of fresh spinach, 50 g of semi-cooked foie gras, 1 whole egg, capon liver or 100 g of capon liver rabbit (or poultry).
Utensils： 1 Amazon Echo- 1 Blender 1 Kitchen knife- 1 salad bowl 1 Wooden spoon 1 Oven- 1 brush -
Cooking:
2h08
Phase 1
Remove any feathers remaining on the capon. Chop the parsley, the garlic clove and the shallot finely.
Phase 2
Poach the spinach for 8 minutes in boiling salted water, and drain well on absorbent paper.
Phase 3
Quickly dip the breadcrumbs in the milk and crumble them roughly.
Phase 4
Chop the capon's liver, cut the foie gras into small pieces.
Phase 5
Put all the ingredients in a large salad bowl, including the egg, add salt and pepper to your liking. Mix well, but do not use a mixer, everything must be roughly chopped.
Phase 6
Preheat the oven to 180°C (thermostat 6). Stuff the capon and sew it. Consider finding a kind soul to help you!
Phase 7
Oil the beast with a brush (or lovingly with your hands); Le place in a dish by placing thin strips of butter on top (not too much, it is already quite fatty for meat).
Phase 8
Cover with aluminum foil, and put in the oven for 1 hour of cooking, basting regularly and replacing the foil well each time.
Phase 9
After an hour, remove the foil, and brown the capon from every angle by turning it and basting it every 1/4 for another 1 hour... That's 2 hours in all.
Phase 10
Check that the capon is well cooked throughout, and serve immediately with bundles of green beans and a spoonful of stuffing per person; and possibly duchess apples to make it pretty.
Utensils： 1 Amazon Echo- 1 Blender 1 Kitchen knife- 1 salad bowl 1 Wooden spoon 1 Oven- 1 brush -
Cooking:
2h08
Phase 1
Remove any feathers remaining on the capon. Chop the parsley, the garlic clove and the shallot finely.
Phase 2
Poach the spinach for 8 minutes in boiling salted water, and drain well on absorbent paper.
Phase 3
Quickly dip the breadcrumbs in the milk and crumble them roughly.
Phase 4
Chop the capon's liver, cut the foie gras into small pieces.
Phase 5
Put all the ingredients in a large salad bowl, including the egg, add salt and pepper to your liking. Mix well, but do not use a mixer, everything must be roughly chopped.
Phase 6
Preheat the oven to 180°C (thermostat 6). Stuff the capon and sew it. Consider finding a kind soul to help you!
Phase 7
Oil the beast with a brush (or lovingly with your hands); Le place in a dish by placing thin strips of butter on top (not too much, it is already quite fatty for meat).
Phase 8
Cover with aluminum foil, and put in the oven for 1 hour of cooking, basting regularly and replacing the foil well each time.
Phase 9
After an hour, remove the foil, and brown the capon from every angle by turning it and basting it every 1/4 for another 1 hour... That's 2 hours in all.
Phase 10
Check that the capon is well cooked throughout, and serve immediately with bundles of green beans and a spoonful of stuffing per person; and possibly duchess apples to make it pretty.