Chapon Farci (Stuffed Capon)

Chapon Farci (Stuffed Capon)

Chapon Farci (Stuffed Capon)

Chapon Farci is a classic French dish featuring a roasted capon stuffed with a flavorful mixture of bread, herbs, and vegetables. A show-stopping centerpiece for any festive meal.

Nutrition

Calories: 480cal
Carbohydrate: 25g
Protein: 38g
Fat: 25g
Cholesterol: – -mg
Sodium: 400mg

Difficulty Level: easy

30 min Prep
2 hr Cook
2 hr 30 min Total
8 Servings

Ingredients

  • 1 whole capon (about 7-8 pounds), cleaned and patted dry
  • 4 cups (240g) stale bread, cubed
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 tablespoons (30g) unsalted butter
  • 1/2 cup (120ml) chicken broth
  • 1 teaspoon (5ml) dried thyme
  • 1 teaspoon (5ml) dried sage
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, melt the butter over medium heat. Add the onion, celery, and carrots. Sauté until softened.
  3. In a mixing bowl, combine the sautéed vegetables, bread cubes, thyme, sage, and chicken broth. Mix well to create the stuffing.
  4. Stuff the capon with the bread mixture. Season the outside of the capon with salt and pepper.
  5. Place the capon in an oven-safe roasting pan. Pour any remaining chicken broth into the pan.
  6. Roast the capon in the preheated oven for 2 hours, or until the internal temperature reaches 165°F (74°C). Baste the capon occasionally with the pan juices.
  7. Remove the capon from the oven and let it rest for 15 minutes before carving.
  8. Serve the capon with the stuffing and pan juices. Garnish with chopped parsley.
  9. Tip: Pair with roasted vegetables or a fresh green salad for a complete meal.
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