Roasted Capon With Black Truffles and Chanterelle Stuffing

Name: Roasted Capon With Black Truffles and Chanterelle Stuffing
Total time: 2 h 30 min
Yield: 4 to 6 servings
Ingredients: 10 dried apricots, finely sliced; 3 tablespoons brandy; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 3/4 pound chanterelles, coarsely chopped; 2 minced shallots; 1/2 cup homemade or low-salt chicken stock; 1 cup Japanese-style (panko) bread crumbs; 1 teaspoon minced thyme leaves; Salt and freshly ground black pepper to taste; 18- to 9-pound capon or 1 very large roasting chicken; Kosher salt and freshly ground black pepper to taste; 2 tablespoons softened unsalted butter; 1 tablespoon black truffle paste (see note) or 1 tablespoon very finely minced fresh truffle; 2 teaspoons minced shallot

By Molly O'Neill

Updated Aug. 16, 2023

Total Time: 2 hours 30 minutes
Rating: 4(46)
Comments: Read comments

Featured in: FOOD; Mycology Today

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Ingredients

Yield:4 to 6 servings

For the Stuffing

10dried apricots, finely sliced
3tablespoons brandy
2tablespoons unsalted butter
1tablespoon olive oil
¾pound chanterelles, coarsely chopped
2minced shallots
½cup homemade or low-salt chicken stock
1cup Japanese-style (panko) bread crumbs
1teaspoon minced thyme leaves
Salt and freshly ground black pepper to taste

For the Capon

18- to 9-pound capon or 1 very large roasting chicken
Kosher salt and freshly ground black pepper to taste
2tablespoons softened unsalted butter
1tablespoon black truffle paste (see note) or 1 tablespoon very finely minced fresh truffle
2teaspoons minced shallot

Ingredient Substitution Guide

Preparation

Step 1
To make the stuffing, combine the apricots and brandy and set aside. In a large skillet set over medium heat, combine the butter and olive oil. Add the mushrooms and shallots and cook, stirring, until the mushrooms are tender and lightly browned, 7 to 8 minutes.
Step 2
Add the apricots and brandy and cook until the brandy has evaporated. Add the stock and cook until almost dry. Remove the pan from the heat and add the bread crumbs and thyme. Season the stuffing with salt and pepper.
Step 3
To make the capon, preheat the oven to 475 degrees. Season the bird generously, inside and out, with salt and pepper. In a small bowl, combine the butter, truffle paste and shallot and stir until smooth. Use your fingers to gently separate the skin from the breast meat, and work your fingers under the skin at the leg. Push the butter mixture under the skin and over the leg.
Step 4
Stuff the bird loosely with the stuffing (do not pack it, as it expands during cooking) and truss the bird or tie the legs together securely with kitchen string.
Step 5
Place the bird on a roasting pan fitted with a rack and roast for 15 minutes. Lower the temperature to 350 degrees and continue to roast until the juices of the bird run clear when it is pierced at the thickest part of the leg, about 1½ to 2 hours more.
Step 6
Remove the bird from the oven and allow to rest at room temperature for 15 minutes. Remove the string, and then remove the stuffing. Carve and serve the capon with the stuffing on the side.