Recipe: Glazed Capon

The day before:

1- Soak the dried apricots with the Muscat and add 10 cl of water.

2- In a large pot, put all your bouillon elements in cold water, salt, pepper, and cook for one hour, skimming well.
Warning: you really need a large pot or stockpot, as you will have your capon to cook in it.
The next day:

3- 3 hours before eating: poach your capon in the bouillon at gentle heat for 50 minutes after boiling.

4- Preheat your oven to 190°(th6-7)

5- Remove it from the bouillon and place it on your work surface in a slightly deep oven-safe dish

6- Drain your apricots, keeping the juice, and slide them inside the capon with the lemon cut into quarters.
Season inside and outside, then coat with butter and a hint of oil and place in the middle of the oven

7- After 1/4 hour, coat it with honey or maple syrup.

8- Then during the remaining 50 minutes baste every 5 minutes

9- Meanwhile peel the apples, core them, then cut into thick slices like a thumb and sauté in butter.
As for the chestnuts, sauté them for 15 seconds in brown butter then pour to mid-height of your capon bouillon, add the celery salt and bring back to a simmer