Truffle-studded Roast Capon

Name: Truffle-studded Roast Capon
Ingredients: 1 x 1.5 kg capon or large chicken, boned (save the bones for the stock); vegetable oil for roasting; 100 g caul fat; 1 medium onion, peeled and roughly chopped; vegetable oil for frying; 1 leek, roughly chopped and washed; 2 carrots, peeled and roughly chopped; 2 tbsps plain flour; bones from the capon; 2 ltrs Chicken Stock; 120 ml red wine; 1 bay leaf; a few sprigs of thyme; 4 cloves garlic, peeled and roughly chopped; salt and freshly ground black pepper; 1 fresh or tinned black truffle, finely chopped; 100 g fresh white breadcrumbs; 400 g boned chicken legs, skinned and minced; 5 g fresh thyme, leaves removed and chopped; 1 medium onion, peeled and finely chopped; 100 g butter

Preparation info

Difficulty
Medium

Appears in

Le Caprice

By AA Gill and Mark Hix

Published 1999

About

Ask your butcher to bone out your capon for you: it can be a tricky job if you haven’t done it before.

You will need to order caul fat (or crépinette) in advance as it is rarely used, these days.

If it’s not available, ensure that the bird is well tied.

Ingredients

100 g butter
1 medium onion, peeled and finely chopped
5 g

Main course

Method

Melt 30 g of the butter in a pan and cook the onion and thyme for a few minutes without colouring.

In a bowl, mix together the minced chicken, breadcrumbs and truffle.

Add the onions, then season with salt and freshly ground pepper.

Lay the boned capon flat on a work surface then arrange the stuffing down the centre.

Roll up the bird overlapping the edges slightl