Recipe of Ultimate Roasted Capon with Black Truffles and Chanterelle Stuffing

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, How to Prepare Super Quick Homemade Roasted Capon with Black Truffles and Chanterelle Stuffing. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Roasted Capon with Black Truffles and Chanterelle Stuffing, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Capon with Black Truffles and Chanterelle Stuffing delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Roasted Capon with Black Truffles and Chanterelle Stuffing is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can have Roasted Capon with Black Truffles and Chanterelle Stuffing using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Roasted Capon with Black Truffles and Chanterelle Stuffing:

1. Stuffing:
2. 10 dried apricots, finely sliced
3. 3 tbsp brandy
4. 2 tbsp unsalted butter
5. 2 tbsp olive oil
6. 3/4 lb chanterelles, coarsely chopped
7. 2 minced shallots
8. 1/2 cup homemade or low-salt chicken stock
9. 1 cup Japanese-style (panko) bread crumbs
10. 1 tsp minced thyme leaves
11. 1 Salt + pepper to taste
12. For the capon:
13. 1 8-9 lb capon or 1 very large roasting chicken
14. 1 Kosher salt + fresh ground pepper to taste
15. 2 tbsp softened unsalted butter
16. 1 tbsp blk truffle paste (Dean + Deluca) or 1 Tbsp very finely minced fresh truffle
17. 2 tsp minced shallot

Steps to make Roasted Capon with Black Truffles and Chanterelle Stuffing

1. To make the stuffing, combine the apricots + brandy and set aside. In a large skillet set over medium heat, combine the butter and olive oil Add the mushrooms and shallots and cook, stirring, until the mushrooms are tender and lightly browned, 7 to 8 minutes.
2. Add the apricots and brandy and cook until the brandy has evaporated. Add the stock and cook until almost dry. Remove the pan from the heat and add the bread crumbs and thyme. Season the stuffing with salt and pepper.
3. To make the capon, preheat the oven to 475°F. Season the bird generously, inside and out, with salt and pepper. Ina small bowl, combine the butter, truffle paste and shallot and stir until smooth. Use your fingers to gently separate the skin from the breast meat, and work your fingers under the skin at the leg. Push the butter mixture under the skin and over the leg.
4. Stuff the bird loosely with the stuffing (do not pack it, as it expands during cooking) and truss the bird or tie the legs together securely with kitchen string.
5. Place the bird on a roasting pan fitted with a rack and roast for 15 minutes. Lower the temperature to 350°F and continue to roast until the juices of the bird run clear when it is pierced at the thickest part of the leg, about 1 1/2 to hours more.
6. Remove the bird from the oven and allow to rest at room temperature for 15 minutes. Remove the string, and then remove the stuffing. Carve and serve the capon with the stuffing on the side.

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So that's going to wrap this up with this exceptional food Recipe of Quick Roasted Capon with Black Truffles and Chanterelle Stuffing. Thanks so much for reading. I'm sure you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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