FRIJE

Instructions

• 1.   1. Ask your butcher to debone the poultry while keeping the thighs and wings in order to give it back its shape once stuffed. Otherwise, do it yourself: cut the skin on the breast, then slide a good knife along the fillets until underneath, remove the rib cage to obtain the thighs, wings, and flattened breasts on each side.
• 2.   2. Preheat the oven to th.6-7/200°. Brown the chopped shallots and the mushrooms cut into pieces in a casserole dish with butter. Season with salt and pepper, add the chestnuts, the roughly chopped bread, the chopped coriander, mix well and let cool.
• 3.   3. Place the stuffing in the center of the capon, fold the sides to give it back its shape and place it in a bowl that will hold it while you sew the skin back together with a large needle and kitchen twine. Then cook the capon in the oven for 1 hour, then lower the thermostat to 5-6/160° and continue cooking for another 2 hours. Add water to the dish, then baste the poultry frequently during cooking.

Nutritional information *