The dish made famous by the greatest and most modest of masters,
This recipe, which Ken Hom recently cooked for me in Catus, France, is a bit easier, especially since I don’t know where to get that bladder. You will need a grill with a spit and a cover, like a Weber. Or cook the capon in the oven as for a roast chicken, although it may take an extra thirty minutes to cook.
Cut the lemons in half and squeeze the juice inside and all over the capon and season its cavity.
Put the bread, foie gras, truffles, and whole lovage leaves in a bowl and mix them all together. Season and put the stuffing in the cavity of the capon. Sew up the cavity opening, and let the chicken develop the flavors of the stuffing for 3 hours in the refrigerator.
Start a real charcoal or wood fire. When it is ready, put the capon on the spit over the fire and lower the cover of the grill.
Cook for 1½ hours, or until the juices from the thigh of the capon run clear. Let the capon sit 30 minutes in a warm place before serving.
© 2002 Jeremiah Tower. All rights reserved.