Prepare the stuffing.
Cook the rice in the chicken stock. Mix the capon livers and button mushrooms.
Add the cooked rice and raisins. Add the truffle peelings and the small truffle or black trumpet mushrooms finely chopped. Add salt and pepper to taste.
Fill the inside of the poultry with stuffing. Truss the capon.
Prick the skin of the capon thighs. Season with salt and pepper. Bake in a hot oven 200 ° C (gas mark 6/7) for 15 minutes, then lower the temperature to 150 ° C (gas mark 5) and bake for about 1 hour.
Do not add fat, as the capon will exude enough. Baste during cooking.
Degrease and deglaze the juice with a little water and port before serving.
Serve the capon with vegetables sautéed in the capon juices.
Peel the mushrooms and leave them whole. Cook with a glass of water, a little butter and lemon juice. Keep the cooking juices to one side.
Prepare a stuffing by chopping the fresh pork, veal fillets, green olives, shallots, garlic, sprig of parsley, salt, pepper, a little nutmeg.
Bind with the two whole eggs. Flavour with the Armagnac.
Add the button mushrooms and sliced cep or porcini mushroom. Form a ball, stuff the pullet, and sew up the opening. Put the duck fat in a pan to melt. Add the small onions, quartered carrots, bacon and finally the pullet. Fry slowly.
When the pullet is well browned on all sides, moisten with the cooking juices from the mushrooms.
Cover the pan and allow to cook gently, turning occasionally, for about 1 hour and 40 minutes.
To check if the pullet is done, prick the thigh, the juices should be translucent, otherwise extend the cooking time for a few minutes.
Serve hot with the pan juices, potatoes and some fried porcini mushrooms.
1Marie Hot corn fed spring chicken (approx 500-600g)
Salt and pepper
1sprig of thyme
1sprig of rosemary
2cloves of garlic or 1 onion
Cut 2 garlic cloves (or the onion) in half and place inside the cockerel with the thyme and rosemary. Season inside with salt and pepper.
Baste the spring chicken with olive oil, and then season the skin with salt and pepper (so that the seasoning remains on the skin).
To maximize the tenderness of the meat, place the spring chicken in a non-preheated oven, and then bring the temperature to 200° C and cook for 35- 40 minutes (7 min per 100g).
To obtain juices after cooking, baste occasionally with cold water. If the skin browns too quickly, lower the temperature.
Serve hot with sautéed potatoes.
My tips :
For a nice crispy skin: Position the spring chicken on one side and cook for 10 minutes, before turning over and cooking on the other side for a further 10 minutes. Finish cooking with the spring chicken positioned on its back, basting frequently. The hot fat poured over the skin will make it crispy.
Check for doneness: To check for doneness, insert a small sharp knife at the junction of the bone located between the drumstick and thigh fat. If the juices run clear, and not pink, the poultry is cooked.
Melt 25g butter in a cast iron pan. Season the guinea fowl and brown for 15 minutes. Remove the guinea fowl and place the chopped onions in the pan. Brown for 3 minutes.
Put the bird in the pot and pour in 150 ml of cider. Add the bouquet garni and a pich of nutmeg. Cover and simmer over low heat for 30 minutes.
Peel the apples and cut into quarters. Cover with the lemon juice and brown them in a pan with 25g butter for a few minutes.
After 30 minutes of cooking, turn the guinea fowl and add the apples and apricots around the bird.
Cook for a further 30 minutes covered.
Share this Recipe
Gérer le consentement aux cookies
Nos partenaires et nous déposons des cookies et utilisons des informations non sensibles de votre appareil pour améliorer nos produits et afficher des publicités et contenus personnalisés. Vous pouvez accepter ou refuser ces différentes opérations. Pour en savoir plus sur les cookies, les données que nous utilisons, les traitements que nous réalisons et les partenaires avec qui nous travaillons, vous pouvez consulter
Les cookies de fonctionnement
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Cookies de marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.