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Master Poulterer’s Label Rouge Capon

Master Poulterer’s Label Rouge Capon
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
1h30
Servings Prep Time
6 people 20 min
Cook Time
1h30
Master Poulterer’s Label Rouge Capon
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
1h30
Servings Prep Time
6 people 20 min
Cook Time
1h30
Ingredients
Capon :
  • 1 Label Rouge Capon
  • 50 cl port (or Floc de Gascogne)
  • Salt and pepper
Stuffing :
  • 50 g wild rice
  • 1/2 L chicken stock
  • 25 g raisins (of currents)
  • 100 g capon liver
  • 150 g button mushrooms
  • 1 small box of truffles peelings
  • 1 small truffle or black trumpet mushrooms
Servings: people
Ma recette
  1. Prepare the stuffing. Cook the rice in the chicken stock. Mix the capon livers and button mushrooms.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the capon with vegetables sautéed in the capon juices.
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Grandma’s Label Rouge Capon

Grandma’s Label Rouge Capon
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
2 hours
Servings Prep Time
6 people 20 min
Cook Time
2 hours
Grandma’s Label Rouge Capon
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
2 hours
Servings Prep Time
6 people 20 min
Cook Time
2 hours
Ingredients
  • 1 Label Rouge Capon
  • 200 g button mushrooms
  • 1 Cep or Porcini mushroom
  • 200 g fresh pork
  • 150 g lean bacon
  • 200 g veal fillets
  • 2 dozen pitted green olives
  • 3 shallots
  • 2 cloves of garlic
  • 2 carrots
  • 10 onions
  • 1 bunch of parsley
  • 1 lemon
  • 1 glass of Amargnac
  • Nutmeg
  • Duck fat
  • Salt and pepper
Servings: people
Ma recette
  1. 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.
  2. Prepare a stuffing by chopping the fresh pork, veal fillets, green olives, shallots, garlic, sprig of parsley, salt, pepper, a little nutmeg.
  3. 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.
  4. When the pullet is well browned on all sides, moisten with the cooking juices from the mushrooms.
  5. Cover the pan and allow to cook gently, turning occasionally, for about 1 hour and 40 minutes.
  6. To check if the pullet is done, prick the thigh, the juices should be translucent, otherwise extend the cooking time for a few minutes.
  7. Serve hot with the pan juices, potatoes and some fried porcini mushrooms.
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Oven roasted corn-fed spring chicken

Oven roasted corn-fed spring chicken
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Servings Prep Time
2 people 5 min
Cook Time
45 min
Servings Prep Time
2 people 5 min
Cook Time
45 min
Oven roasted corn-fed spring chicken
Imprimer la recette
Servings Prep Time
2 people 5 min
Cook Time
45 min
Servings Prep Time
2 people 5 min
Cook Time
45 min
Ingredients
  • 1 Marie Hot corn fed spring chicken (approx 500-600g)
  • Salt and pepper
  • olive oil
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 2 cloves of garlic or 1 onion
Servings: people
Ma recette
Preparation :
  1. 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).
  2. 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.
  3. Serve hot with sautéed potatoes.
My tips :
  1. 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.
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Guinea Fowl with fruit

Guinea Fowl with fruit
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
1h20 min
Servings Prep Time
6 people 20 min
Cook Time
1h20 min
Guinea Fowl with fruit
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
1h20 min
Servings Prep Time
6 people 20 min
Cook Time
1h20 min
Ingredients
  • 1 guinea fowl
  • 3 apples
  • 200 g dried apricots
  • 1/2 lemon
  • 2 onions
  • 50 g butter
  • 150 ml cider
  • 1 bouquet garni
  • Nutmeg
  • Salt and pepper
Servings: people
Ma recette
  1. 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.
  2. 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.
  3. 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.
  4. After 30 minutes of cooking, turn the guinea fowl and add the apples and apricots around the bird.
  5. Cook for a further 30 minutes covered.
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