Roasted low-temperature capon
From the one star french chef Patrick Asfaux
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Cooking time :
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Cooking time :
Total time :
Roasted low-temperature capon for 8 people :
- A beautiful free-range capon (Bresse would be excellent) weighing 3.5 kg, plucked but not gutted (if possible).
- 150g of bread soaked in 20 cl of whole milk.
- 2 chicken or turkey fillets (300g).
- 3 peeled garlic cloves.
- 1 bunch of flat-leaf parsley.
- The liver and heart of the capon or 60g of chicken livers.
- 20g of dried porcini mushrooms soaked in the bread milk 1 hour before.
- 1 whole egg.
- Thyme flowers.
- Salt and freshly ground pepper.
- 10 peeled shallots.
- 50g of salted and peppered softened butter.
- 5 cl of rapeseed oil.
Progression
If possible, start cooking around 6 pm or 7 pm in the evening; that would be good.
1- Prepare the Capon (Dress):
a) Slit the neck skin lengthwise, then cut the head at the top, detach the neck, and clean the skin inside.
b) Gut your capon, keep the heart, liver (carefully removing the bile), fat, and gizzard that you have emptied.
2- Prepare the stuffing:
a) Using a medium-sized grinder, pass the liver, heart, gizzard, garlic, parsley, poultry fillets, capon fat, soaked bread, and dried porcini mushrooms through the grinder into a large bowl. Add fine salt, freshly ground pepper, a bit of thyme flowers, and the whole egg. Mix well until everything is homogeneous.
3- Season the inside of your capon with salt and pepper. Then, using a tablespoon, stuff the inside with small balls of your stuffing (about 3 cm) until all the stuffing is used.
4- Tie it up and place it on your work surface.
5- Take out your oven rack, then preheat it to 240°C (th8).
6- Coat your capon with seasoned butter and a bit of oil.
7- Into the oven for 20 minutes; roast your capon by turning it and basting it so that it is roasted on all sides. Carefully remove the rack from the oven, open it a bit, and set the temperature to 90°C (th3).
8- Cut your kept neck into small slices, about 1 to 2 cm thick, then place them flat around your capon, along with the shallots.
9- Put it in the oven at mid-level (90°C) for 4 hours and 30 minutes and go to bed. This way, your capon will cook at low temperature and then rest in your oven until the morning.
10- The next day, gently retrieve your shallots and small neck rings, remove your capon, degrease the rack, scrape off the drippings with a little hot water or broth, season, then strain your juice, and it's ready.
11- The rest is more playful:
On a large platter, present your carved capon, then arrange around it your neck rings and on each one, place one of the small stuffing balls cooked inside your "beast," interspersing by placing a drop of boiling juice on each and you shouldn't be very far from paradise.
1- Prepare the Capon (Dress):
a) Slit the neck skin lengthwise, then cut the head at the top, detach the neck, and clean the skin inside.
b) Gut your capon, keep the heart, liver (carefully removing the bile), fat, and gizzard that you have emptied.
2- Prepare the stuffing:
a) Using a medium-sized grinder, pass the liver, heart, gizzard, garlic, parsley, poultry fillets, capon fat, soaked bread, and dried porcini mushrooms through the grinder into a large bowl. Add fine salt, freshly ground pepper, a bit of thyme flowers, and the whole egg. Mix well until everything is homogeneous.
3- Season the inside of your capon with salt and pepper. Then, using a tablespoon, stuff the inside with small balls of your stuffing (about 3 cm) until all the stuffing is used.
4- Tie it up and place it on your work surface.
5- Take out your oven rack, then preheat it to 240°C (th8).
6- Coat your capon with seasoned butter and a bit of oil.
7- Into the oven for 20 minutes; roast your capon by turning it and basting it so that it is roasted on all sides. Carefully remove the rack from the oven, open it a bit, and set the temperature to 90°C (th3).
8- Cut your kept neck into small slices, about 1 to 2 cm thick, then place them flat around your capon, along with the shallots.
9- Put it in the oven at mid-level (90°C) for 4 hours and 30 minutes and go to bed. This way, your capon will cook at low temperature and then rest in your oven until the morning.
10- The next day, gently retrieve your shallots and small neck rings, remove your capon, degrease the rack, scrape off the drippings with a little hot water or broth, season, then strain your juice, and it's ready.
11- The rest is more playful:
On a large platter, present your carved capon, then arrange around it your neck rings and on each one, place one of the small stuffing balls cooked inside your "beast," interspersing by placing a drop of boiling juice on each and you shouldn't be very far from paradise.
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