Stuffed Capon St. Antoine

Summary

Yield
Servings
SourceSt. Francis Hotel Cook Book
Prep time4 hours
RegionFrance

Description

Roast Stuffed Capon St AntoineThis unusual and delicious creation was served at Annette's Fancy French Birthday.

It's unusual on two counts: the Capon is not something we see every day, and the stuffing is loaded with cooked fruits!

 

Ingredients

1eaCapon
2Tkosher salt
4sliBacon (Apple Cider Cured)
1lbBread (cut into small cubes)
3eaApricots (cooked, cut into pieces)
3eaPears (cooked, cut into pieces)
2eaPeaches (cooked, cut into pieces)
6eaPrunes (cooked, cut into pieces)
1eaegg (lightly beaten)
1⁄2cBrandy (whisked into egg)
1 1⁄2cBeef Stock (hot)
1 1⁄2TFlour

Instructions

  1. Preheat the oven to 325.
  2. Rub the capon inside and out with Kosher salt.
  3. Prepare the stuffing by combining the cubed bread with the chestnuts, fruits, egg, and brandy. Toss lightly.
  4. Stuff the bird, then lay the bacon across the breast to protect it.
  5. Roast the bird for 25 minutes/lb + 10 minutes.  
  6. An hour before the bird is done, add any vegetables to be roasted in the pan. Put the rest of the stuffing in the oven in a covered dish if you want some extra.
  7. 10 minutes before the bird is done, take the bacon off and broil the bird until the breast is nicely browned.
  8. Set the bird on a carving board. Unstuff it and allow it to cool while you make the sauce.
  9. Make a pan gravy with the beef stock. Serve in a gravy boat beside the carved capon and stuffing.

Notes

The original recipe called for cooked or canned fruits. I use canned fruits to good effect.

The stuffing recipe makes more than enough for the bird so you can bake the rest separately.  

This is a peculiar recipe to pair a wine with. We tried a bordeaux (2005 Chateau Haut-Beausejours St. Estephe) but I think it would go better with a spicy, black-fruity Chateauneuf-du-Pape.

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