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