Kapaunenbraten zu Weihnachten
Kapaun roast for Christmas is a recipe with fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 20 g dried morels
- 200 g chanterelles
- 100 g Blackcurrants
- 1 capon (1.5–2 kg, ready to cook)
- Salt
- pepper (ground fresh)
- 2 tsp Paprika powder
- 3 tbsp clarified butter
- 400 ml poultry stock
- 200 chestnuts (ready-to-eat pre-cooked)
Instructions
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1.
Preheat the oven to 180°C with fan and top heat.
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2.
Soak the morels in plenty of lukewarm water, then strain through filter paper, catching the soaking liquid. Rinse the morels well. Clean the chanterelles, cutting them into smaller pieces if desired. Wash the blackcurrants, set aside two nice stems, and strip the rest from the stems.
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3.
Season the capon inside and out with salt, pepper, and rub in paprika powder. Place it breast-side down in a large roasting pan, brush with clarified butter, pour in poultry stock, and roast in the preheated oven for about 1 hour 20 minutes, basting frequently with the roasting liquid.
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4.
Twenty minutes before the end of cooking turn the capon over, raise the temperature by 30–40°C, add the morel soaking water, chanterelles, chestnuts, morels, and blackcurrants, and finish cooking.
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5.
The capon is done when a thick needle inserted into the thigh pulls out only clear juice.
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6.
Remove the capon and fillings, skim the roasting liquid, strain through a fine sieve, bind if necessary, and season to taste.
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7.
Plate the finished capon on a platter, arrange the mushrooms and chestnuts around it, decorate with peeled mandarin segments and blackcurrant stems, and serve the sauce separately.
