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Serves 6 Servings
Serves 6 Servings


  • capon
  • 1 cup bread
  • 1/3 cup milk
  • 1/3 cup egg
  • 1/4 pound chicken livers
  • 3 ounce prosciutto
  • 3 ounce sausage
  • 1 1/2 tablespoon garlic
  • 2 tablespoon shallots
  • 2 tablespoon flat-leaf parsley
  • 1/2 teaspoon thyme
  • 1 tablespoon duck fat
  • 1 tablespoon sea salt and white pepper
  • 2 cup chicken stock


Baking Directions:

You almost can’t give a recipe for this.

You have to have a really good capon (or chicken) and some experience and some instinct for choosing and roasting a bird and for making a simple jus.

Perhaps most important, you have to have at some moment in your life eaten a beautifully roasted bird and appreciated it.

The stuffing is easy.

The garlic and shallots give it a nice flavor; the liver, while mild, makes it intensely savory.

You want a tasty stuffing whose steam gives good flavor to the meat.

You want a crispy skin, moist flesh, and a flavorful jus.

Every step is easy, and every step is critical.

You need only to pay close attention.

Preheat the oven to 400F.

Rinse the capon and pat dry.

Cut off the wings and reserve.

Soak the bread in the milk, then squeeze out the excess milk and place the bread in a large bowl.

Add the egg, chicken livers, prosciutto, sausage, garlic, shallots, parsley, thyme, and duck fat.

Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Season the cavity of the capon with salt and pepper and fill with the stuffing.

Thread a trussing needle with a piece of kitchen string at least 18 inches long.

Sew the opening in the chicken closed using a crisscross pattern: Pierce the skin of the bird just above the breast and cross down through the opposite leg, pulling the string tight, then repeat on the other side of the bird.

Finally, pierce the top of the breast and pass the needle through the bottom of the bird.

The opening should be completely closed at this point.

Tie the legs together with string.

Season the bird with salt and pepper.

Place the wings in a roasting pan and place the capon on top of the wings.

Roast for 1 1/2 hours, or until the juices run clear when the leg is pierced and the stuffing reaches 150F.

Transfer the capon to a platter and let it rest for at least 10 minutes.

Meanwhile, place the roasting pan over high heat and add the chicken stock to deglaze the pan, stirring up the browned bits in the bottom of the pan.

Bring to a boil, then remove from the heat.

Strain into a pan or bowl and season to taste with salt and pepper, then transfer to a sauceboat.

To serve, carve the capon and slice the breast meat and leg meat.

Place 2 slices of each and a spoonful of the stuffing on each warmed plate.

Spoon the sauce over the plates and serve immediately.

Pass the extra sauce at the table.

Prep: 20 minutes — Cook: 1 hour and 40 minutes


Special Equipment Trussing needle and kitchen string