Roast Capon Recipes For Christmas at the New Yorker

December 24
08:47
2014
Original Roast Capon Recipes in Few Simple Step
- Toast the bread slices. The dice and let them dry for half a day.
- Preheat oven to 180 ° C.
- Prepare stuffing: cut chestnuts, apple and diced celery. Slice the leek.
- In a skillet, sauté with 1 tablespoon butter, leeks and celery. Place them in a large bowl, add and mix the chestnut, apple, raisins, the bread crumbs, melted butter, the cream and the chopped parsley and salt and pepper. To stuff the capon.
- Place the capon in a dish.
- Salt and pepper and drizzle with oil.
- Place in the oven and cook for about 3:45 min. Water regularly with the juice during cooking.
- Meanwhile, prepare the toppings and sauce: Peel the onions, slice 3/4, core them, reserving the pulp and chop.
- Cut the chestnut, apple and celery into small cubes.
- In a skillet, sauté in a little oil pulp onion, chestnut, apple and celery, then add the dried cranberries and raisins.
- Salt and pepper. Stuff the onions with this mixture.
- Place the onions in the oven dish with the capon 30 min before the end of cooking.
- In a saucepan, dry cranberries, sugar and 25 ml water.
- Bring to a boil and reduce by half.
- Serve this easy Christmas recipe capon stuffed with onions, top with sauce with cranberries and present the rest of table sauce.
Roast Capon Recipes Ingredients
- 1 capon Farmer Label Rouge (3.5 kg)
Ingredients for the filling Capon
- 400g cooked chestnuts
- 1 apple
- 2 stalks celery
- 1 leek
- 2 tablespoons raisins
- 6 bread slices
- 3 tablespoons melted butter
- 10 cl cream
- Salt and pepper
- 1 tablespoon chopped parsley
Ingredients For The filling of Red Onions
- 4 red onions
- 4 onions
- 100g cooked chestnuts
- 1 tablespoon of dried cranberries
- 1 tablespoon raisins
- 1 apple
- 1 stalk celery
- Salt and pepper
- 1 tablespoon chopped parsley
Ingredients For the Sauce
- 150 g of dried cranberries
- 1 tablespoon cane sugar
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