Roasted Capon with Stuffing

Ingredients

• 1 capon
• 1 bundle of chervil
• 2 carrots
• 2 onions
• 300 g celery
• 1 tsp juniper berries
• 1 bay leaf
• 2 tbsp oil
• 200 ml white wine
• 500 ml poultry stock
• 6 stale rolls
• 250 ml milk
• 1 Shallot
• 0.5 bundle parsley
• 1 tbsp butter
• 2 Eggs
• semolina breadcrumbs (as needed)
• nutmeg
• 600 g chanterelles
• 4 apples
• 2 tbsp honey
• butter (for frying)
• 100 ml Calvados
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Cut the rolls into thin slices. Place them in a bowl and pour warm milk over them. Let stand for about 30 minutes.

2. 2.

   Meanwhile, peel and finely chop the shallot. Strip the parsley leaves from the stems and finely chop them as well.

3. 3.

   Add half of the chopped parsley with the shallot to the roll slices. Mix well. Add the eggs and knead into a loose dough. If the dough is too soft, add some breadcrumbs. Season with salt, pepper, and nutmeg.

4. 4.

   Wash the capon, pat dry, and slide half of the stripped chervil leaves under the skin. Fill the capon with the stuffing. Sew the opening closed or tie it with skewers.

5. 5.

   Peel and roughly cube the carrots, onions, and celery. In a pan, brown them in hot oil, then deglaze with white wine and place the capon on top. Add salt, pepper, juniper berries, and bay leaf, and braise in the oven at 180°C for about 2 hours. Gradually pour in the stock during cooking, repeatedly covering the capon with liquid.

6. 6.

   Clean the chanterelles and leave them whole or halve them depending on size.

7. 7.

   Wash the apples, quarter them, remove cores, and cut into strips. Sauté in a little hot butter with honey and lightly caramelize. Add Calvados, cover, and simmer for 2-3 minutes until just tender.

8. 8.

   Sauté the chanterelles in hot butter, salt, and pepper.

9. 9.

   Remove the capon from the roasting pan and keep warm in the oven. Strain the sauce through a sieve, bring to a boil, and season (optionally thicken with starch).

10. 10.

    Arrange the chanterelles with apple strips on a plate. Place the capon on top, remove any thread or skewers, and serve with sauce. If desired, slice the capon beforehand and serve the stuffing separately. Garnish with remaining chervil leaves.