Stuffed Capon, garlics and shallots confits, and Curryon

The stuffing :

Dip the bread into the warm milk.

Cut in small pieces the chicken breast, the liver and the onions.

Make, over a brisk heat, all these ingredients return, gather(combine) them in a big salad bowl with the tempered bread, the eggs, the chopped parsley and the chestnuts.

Let cool then mix to obtain a stuffing.

Add salt, pepper and nutmeg.


The capon :

Sew the front of the poultry or close it with a wooden peak. Stuff abundantly the capon and close the back with a thread or wooden peaks.

Whitewash the poultry of fresh butter, grey of salt, grey ofpepper and put in the oven for 30 minutes (0h 30) in 180°C by spraying it from time to time.

At the middle-cooking, add the not peeled cloves of garlic, the shallots and the carrots cut in small dices. Put back to the oven 30 minutes (0h 30).

Test the cooking by pricking a sharp knife in the center of the poultry, this one will have to go out very warmly.

In the term of the cooking, take out the capon rest on a dish covered with aluminum.

Dry-clean completely the dish to be roasted, then to sprinkle with sugar caramelize on lively fire(light) with the side dishes.

Décuire with Wine* and let reduce. Add 2 glasses of water, leak out and reduce to the considered consistency.

Put back the capon to the oven, surround it with garlic, with shallots and with dices of crystallized carrots

To cut the poultry at table, got back spoon the stuffing fed by some juice of the capon give evidence on the edge of the plate with shallots.

Accompany with Curryon on the edge of the plate.