Roasted Capon with Chestnut Stuffing
A traditional French delicacy, this roasted capon stuffed with a rich and flavorful chestnut mixture is perfect for celebrations and family gatherings.
Ingredients
Capon
- 1 whole Capon 6-8 lbs.
- 2 tbsp Olive Oil
- Salt & Freshly Ground Pepper to taste
- 4 sprigs Fresh Thyme
- 4 sprigs Fresh Rosemary
Chestnut Stuffing
- 1 lb Chesnuts scored & rosted
- 2 tbsp Unsalted Butter
- 1 Large Onion finely chopped
- 2 stalks Celery finely chopped
- 2 Garlic Cloves minced
- 1/2 cup Dry White Wine
- 4 cups Day-Old Bread Cubes
- 1 cup Chicken Stock
- 1/4 cup Parsley chopped
- 1 tsp Fresh Thyme chopped
- 1 tsp Fresh Rosemary chopped
- Salt & Freshly Ground Pepper to taste
Instructions
Prepare the Chestnut Stuffing
- Preheat the oven to 425°F (220°C). Place the scored chestnuts on a baking sheet and roast for about 20-30 minutes until the shells open and the insides are tender. Peel when cool enough to handle.
- In a large skillet over medium heat, melt the butter and sauté the onion, celery, and garlic until soft and translucent, about 5-7 minutes.
- Deglaze the pan with white wine, allow it to reduce slightly, then add the bread cubes and toss to coat.
- Add the roasted, peeled chestnuts, chicken stock, parsley, thyme, rosemary, and season with salt and pepper. Cook until the bread cubes have absorbed the liquid and the mixture is moist. Set aside to cool.
Prepare the Capon
- Lower the oven temperature to 375°F (190°C).
- Rinse the capon under cold water and pat dry with paper towels. Rub the skin with olive oil and season inside and out with salt and pepper.
- Fill the cavity of the capon with the chestnut stuffing, and tie the legs together with kitchen twine. Tuck the wings under the body.
- Place the capon on a rack in a roasting pan. Arrange the thyme and rosemary sprigs around the capon.
Roast the Capon
- Roast the capon in the preheated oven for about 2 to 2.5 hours, or until the internal temperature of the stuffing reaches 165°F (74°C) and the juices run clear.
- Baste the capon with pan juices every 30 minutes to ensure it stays moist.
- If the skin is browning too quickly, tent the capon with aluminum foil.
Rest and Serve
- Once cooked, remove the capon from the oven and let it rest for at least 20 minutes before carving.
- Carve the capon and serve with the chestnut stuffing and your choice of sides.