Truffle-studded Roast Capon

Preparation info
    • Difficulty


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.


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


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