Stuffed capon with ceps in a salt crust - france

Yield: 6 servings

Measure Ingredient
1 \N Capon; (3kg)
800 grams Ceps or wild mushrooms
120 grams Pancetta; roughly chopped
2 tablespoons Parsley
3 \N Cloves garlic
18 \N Shallots; cut in 1/4 inch
\N \N ; pieces
500 grams Chestnuts boiled in water
200 grams Dried peas; soaked overnight
\N \N ; and cut in pieces
750 grams Salt
1½ kilograms Flour
9 \N Egg whites
2 tablespoons Sage
½ litre Sauternes or muscat wine
3 tablespoons Soya sauce
125 grams Butter
¼ \N Lemon




Heat 1dl of olive oil in a pan and cook the shallots until coloured, then add the ceps. Toss well and cook until the ceps start to colour, then add the pancetta, the garlic, peas and parsley and keep aside. In a hot pan or roasting tray, colour the capon on every side and leave to cool completely.

Reduce the muscat wine with the soya sauce to 1.5dl, then whisk the butter in and finish with a squeeze of lemon and a crack of pepper. Fill the chicken with the stuffing.

To make the crust, place the flour, egg whites and salt in a large bowl and beat with an electric mixer on medium speed for 1 minute. Add just enough water to bind to a dough. Shape into a ball.

Preheat the oven to 150C. Brush the chicken with oil and season with pepper. On a lightly floured surface, roll out the salt dough to an oblong about 8mm thick. It should be large enough to wrap comfortably around the capon. Make a bed with the sage on one side of the salt dough and set the capon on top. Brush the dough around the chicken with the egg wash. Place more sage over the capon, then roll it over to wrap it in the dough. Seal the joints completely with the egg wash, pressing with your fingers. Place seam-down on a baking sheet and bake for 1 hour 45 minutes. Remove from oven and leave to rest for half an hour.

Take the capon to the table in its crust. Cut around the crust and lift the top, then lift out the capon. Discard the sage and carve the capon. Share the stuffing and spoon the sauce.

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