Capon or stuffed baked chicken, accompanied by chestnut puree

This roast stuffed capon recipe is, without a doubt, one of my favourites for special occasions. The bacon, veal and mushroom filling is one of those that smells like home from the moment you start making it, and when you accompany it with a creamy chestnut puree , it becomes a dish that has it all. Plus, baking it in the two-handled copper dish from De Buyer makes all the difference: the meat is juicy, the skin perfectly browned, and, best of all, you can take it straight to the table with a presentation that always surprises! It's practical and beautiful, what more could you ask for?

And now that we are at the gates of Christmas, I like to think of dishes that not only nourish, but create moments. This capon or stuffed chicken is one of those recipes that you put in the center of the table and make everyone come together eagerly, enjoying the flavor and the company. Because yes, it is a dish that impresses , but it also has something comforting, something that invites you to enjoy it slowly, in good company. And that is, for me, what really matters at this time.

If you are undecided between making stuffed chicken or capon , you will be sure that you will be right with both options, but I hope the following notes will help you decide.

Choosing chicken or capon? What is the key and what will you choose for this recipe?

Chicken and capon are similar in essence, but they differ clearly in taste and texture. Chicken has a milder flavour and lighter meat, while capon, being fattier and raised for longer, offers a more tender, juicy meat with a deeper, more intense flavour.

• Chicken: Perfect if you're looking for a lighter, more economical option. It's ideal for small gatherings or when cooking time is an important factor, as chicken needs less time in the oven than capon. Its meat is less fatty and has a mild flavour that pairs very well with aromatic fillings.
• Capon: The choice for special celebrations or when you want a more flavourful and festive dish. Capon, being castrated and raised for a longer time, has a more tender, juicy meat with a deeper flavour. Its larger size (about 2.5-3 kg) makes it ideal for larger groups. However, it requires more cooking time and is a somewhat more expensive option.

If you're hesitating between chicken or capon, choose according to the occasion: chicken is perfect for lighter, quicker meals, ideal for small gatherings; while capon, with its more tender, juicy and flavoursome meat, is the quintessential festive option, ideal for celebrations and large groups. Are you looking for practicality or a more special dish? That's the key!

Ingredients

For the stuffed chicken or capon*:

• 1 whole chicken or if you prefer a capon of approx. 2.5 kg
• 20 g of butter
• 1 onion
• 150 g smoked bacon
• 150 g of veal escalope or walnut
• 6 large mushrooms
• 1 egg
• 4 tbsp breadcrumbs
• 1 handful of fresh cilantro leaves (or parsley)
• A few sprigs of fresh thyme
• 2 cloves of garlic
• 4 tbsp olive oil
• 1 tsp honey
• 1 tsp ground ginger
• 1 tsp ground paprika
• 1/2 tsp Espelette paprika
• Salt and pepper

For the chestnut puree:

• 450-500 g canned chestnuts
• 200 g of milk
• 50 g of whole liquid cream
• 25 g butter
• 1 teaspoon ground ginger
• Salt and pepper

Preparation

To make the stuffed chicken:

1. Leave the chicken or capon at room temperature for half an hour before starting, so that it warms up.
2. Clean it. Personally, I like to quickly pass the kitchen blowtorch over the skin to burn off the hairs on the bird, I find it much more hygienic (if you do this, do it quickly so as not to dry out the skin). Wash it and dry it with kitchen paper. Set aside.
3. In a large skillet, melt the butter over medium heat.
4. Add the finely chopped onion and after 1-2 minutes, add the bacon cut into small pieces.
5. Peel the mushrooms, cut them into cubes and add them to the pan along with a pinch of salt.
6. Cook everything over medium heat for 6-7 minutes. Remove and set aside.
7. Preheat the oven to 210°C.
8. Let's prepare the filling. Chop the veal escalope very finely (like a brunoise ) and put it in a large bowl.
9. Add the egg, chopped cilantro, grated garlic, thyme leaves and breadcrumbs. Mix gently with a spatula.
10. Add the onion, bacon and mushroom mixture to the bowl. Stir well and season with the spices: add the ginger, paprika, Espelette paprika and pepper. Adjust with salt to taste.
11. Stuff the capon with this mixture, and close the back end with kitchen twine, if possible (you can use this poultry needle and kitchen twine ).
12. In a small bowl, mix the olive oil with the honey.
13. Place the capon in a roasting pan (you can use the De Buyer copper pan , or the Affinity stainless steel pan , both are wonderful, offering you perfect cooking in this type of recipe, and the presentation, as you will see, is unbeatable on the table).
14. Spread the oil and honey mixture over the entire surface using a kitchen brush.
15. Season the outside of the chicken with salt and pepper.
16. Place the tray in the oven and start roasting.
17. After 30 minutes, pour a glass of warm water over it (I tell you more about it in Notes).
18. Reduce the temperature to 180°C and continue cooking for a further 45-55 minutes, basting the capon regularly with its juices (add a little more water if necessary, or at this last step you can sprinkle with cognac, brandy or sweet wine).
19. Finish cooking at 130°C for a further 45 minutes. If you have a thermometer, make sure the filling reaches at least 63°C.

IMPORTANT NOTE: This recipe has been prepared with capon, and the cooking times should be slightly reduced if you use chicken. Keep an eye on the meat and reduce the baking time by about 5 minutes each time you cook it in the oven if you use chicken.

For the chestnut puree

1. Place the chestnuts in a saucepan or low pot and cover them with milk.
2. Cook for about 20 minutes, until you can easily insert the tip of a knife.
3. Blend the chestnuts with a hand blender until you obtain a smooth puree.
4. Add the liquid cream, butter, ginger, salt and pepper.
5. Mix everything well with a spatula.
6. Place the puree in a pastry bag (or in the Le Tube De Buyer gun ) and serve it elegantly on the plate, on the side or as a base to serve the corresponding portion of stuffed chicken on top.

Ready to enjoy! This stuffed capon accompanied by chestnut puree will be a perfect delight for a special occasion.

Frequently Asked Questions

Why spray capon or chicken with water during baking?

Sprinkling the capon with warm water during baking has several important reasons related to the final result of the dish:

• Maintaining Juiciness: Being a large piece of meat, capon tends to dry out during prolonged cooking. Water helps create a more humid environment in the oven, preventing the meat from drying out.
• Promote even cooking: By adding moisture to the surface of the capon, you reduce the risk of the outside cooking too quickly, which could leave the inside undercooked or dry.
• Preventing the skin from burning: During baking, the most exposed areas of the capon (especially if it is well browned) can become overly brown. Warm water helps regulate the temperature of the skin and prevent it from burning.
• Improve skin texture: If you're looking for crispy but not burnt skin, occasionally misting it with water maintains the balance between moisture and browning.
• You can use it to lightly flavour it if you like: If instead of just water you use a light broth or water with herbs, spices or wine, you can add an extra touch of flavour to the surface of the capon.

It is important to use warm water, not cold , so as not to lower the oven temperature abruptly and avoid interruptions in cooking. Also, this should only be done once or twice during the process, so as not to open the oven too much and lose heat.

Can this be made with boneless chicken?

Does cooking time vary a lot?

Is it better to make it with bones or boneless?

It depends on what you are looking for:

• Capon or chicken with bones: The result is usually juicier because the bones help keep the meat moist and add flavor during cooking.
• Boneless: More practical for serving and eating , ideal if you have many guests or prefer to make the task easier when cutting and plating.