Recipes

Baked stuffed capon


Boneless baked stuffed capon

Baked stuffed capon is a perfect dish for Christmas lunch but excellent to enjoy on all special occasions.

Baked stuffed capon is one of the most popular traditional recipes for the Christmas menu, but why not enjoy it during the rest of the year too , perhaps during a dinner with many guests or on a Sunday with the family? This dish cannot be missing from the table, because it is refined, genuine and above all delicious in every version.

Its classic and tasty filling is made up of chestnuts, minced meat and sausage: a tasty and truly inviting combination. However, there are many different versions of this recipe in each region: today we will offer you our variant. Try it at home too, this is certainly not one of the quickest and simplest recipes around, but it is undoubtedly one of the most delicious !

Capon

Ingredients

For the capon

  • Capon – 1 x 2 kg
  • Celery – 1 stalk
  • Carrot – 1
  • Onion – 1
  • Garlic – 1 clove
  • Aromatic herbs (sage, rosemary, bay leaves) – 1 bunch
  • White wine – 1 glass
  • Chicken broth – 200 ml
  • Extra virgin olive oil – to taste
  • Salt – to taste
  • Pepper – to taste

For the filling

  • Minced meat – 500 g
  • Sausage – 200 g
  • Boiled chestnuts – 250 g
  • Eggs – 2
  • Bread – 250 g
  • Milk – 1 glass
  • Grated cheese – 50 g
  • Salt – to taste
  • Pepper – to taste

Preparation

How to prepare the baked stuffed capon recipe

1

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.

2

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.

3

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).

4

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.

5

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.

6

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.

For those who don't know, capon is nothing more than a chicken castrated at 60 days of age to keep the meat tender and tasty. The ideal for this recipe is to use a free-range and organic capon. If you find it already boned it will also be easier to fill and portion. Furthermore, to cook the main course and side dish at once, you can add 3-4 potatoes, peeled and cut into 2 cm pieces, to the pan 40 minutes before the end of cooking.

In addition to capon, for this recipe you can use chicken or turkey , the protagonist of the Thanksgiving feast but also perfect for Christmas.

Conservation

You can keep the baked stuffed capon in the refrigerator for a couple of days, in an airtight container.

Read also
Christmas second courses: 10 fantastic recipes

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