Baked stuffed capon

To begin with, start preparing the filling for the capon. Soak the breadcrumbs in the milk , then squeeze them and transfer them to a bowl together with the minced meat . Remove the sausage casing and add it to the other ingredients. Season with salt and pepper , flavor with the grated cheese and add the egg . Mix well with your hands to distribute all the flavors.

Once you have the filling, take your capon and stuff it. But first, season the meat : if boneless, place it on the cutting board and season with salt and pepper; if whole, turn it breast side down and season it equally. Now all that remains is to add the filling.

Tie the thighs together to seal the opening. If you use the already boned bird, first wrap it with string as is usual with a roast, then tie the legs (which are usually left with the bone).

In a saucepan suitable for cooking both on the stove and in the oven, heat a generous amount of oil and brown the capon on both sides. Then add the white wine and, when you no longer smell alcohol, turn off the heat.

Add the cleaned and diced celery , carrot and onion , the peeled and halved garlic , the aromatic herbs , salt and pepper . Pour in the chicken broth (including stock cubes) and transfer to the oven at 180°C for 2 hours , occasionally basting the skin with the cooking juices. The capon is ready when a colorless liquid comes out when you prick the breast meat with a toothpick.

Serve your capon with its filling. If you like, you can blend the cooking juices (after removing the aromatics) to obtain a delicious accompanying sauce.