Recipe: Roasted low-temperature capon

Name: Chapon rôti basse température
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 8 portions
Ingredients: Un beau chapon fermier (de Bresse serait un top) 3,5 kg plumé, mais non vidé (si possible)150 g de pain trempé dans 20 cl de lait entier2 filets de poulet ou de dinde (300 g)3 gousses d'ail dégermées1 botte de persil platle foie, et cœur du chapon ou 60 g de foies de volaille20 g de cèpes secs trempés dans le lait du pain 1 heure avant1 œuf entierfleur de thymsel poivre du moulin10 échalotes épluchées50 g de bon beurre mou salé et poivréet 5 cl d'huile de colza

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (48 reviews) Meat

Prep 30 min

Cook 240 min

Total 4h30

Servings 8 serv.

Ingredients for 8 servings

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.

Step-by-step directions

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.

Cuisson basse température Poulet au four Basse température Volaille Chapon Chapon au four