Spit-roasted Capon with a Gratin of Cardoons

Name: Spit-roasted Capon with a Gratin of Cardoons (Chapon de Bresse à la broche gratin de cardons à la moelle)
Yield: For eight people
Cuisine: French
Ingredients: 1 large free-range capon, weighing 3½-4½ kg (8-10 lb); 1 cardoon; a dash of vinegar; 3 tablespoons flour; juice of half a lemon; 200 g (7 oz) butter; 2 shallots, finely chopped; 1 litre (1¾ pints) chicken stock; 5-6 marrow bones, cut in half; salt, freshly ground pepper; salt, freshly ground pepper

Chapon de Bresse à la broche gratin de cardons à la moelle

Preparation info

For
eight
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1 large free-range capon, weighing 3½-4½ kg (8-10 lb)
1 cardoon

Europe
France
Main course
Winter

Method

Preparing the cardoon

Remove the coarse or wilted outside leaves of the cardoon. Cut those that are tender into even slices 5-8cm (2-3 in) long. Remove all the stringy fibres from each one. Reserve them in cold water acidulated with vinegar, or rub them with half a lemon, to prevent them from blackening.