ingredients
poultry :
- 3 kg farm-raised capon (weight without neck, feet and giblets)
liquid baste (for poultry) :
- 45 ml (3 tbsp) white wine vinegar
- 45 ml (3 tbsp) lemon juice
- optional : 5 grams (1 tsp) aromatic lemon salt (made with zests)
dry baste (for poultry):
- 22,5 grams (2 ½ tbsp) hickory-smoked aromatic salt (or mix 2 ½ tbsp regular sea salt mixed with 1 tsp added liquid smoke and let it dry out before using or just use regular salt)
- 3,0 grams (½ tbsp) ground mixed peppercorns (mix of 5 peppers : white, black, green, pink, allspice)
- 3,0 grams (½ tbsp) garlic powder
- 3,0 grams (½ tbsp) onion powder
- 3,0 grams (½ tbsp) baking powder (for crispier skin)
- 3,0 grams (1 ½ tbsp) dried sage leaves
- 1,5 gram (1 tbsp) dried tarragon leaves
- 1,5 gram (½ tbsp) dried rosemary needles
- 1,5 gram (½ tbsp) dried thyme leaves
- 0,5 gram (1 tsp) dried bay leaf (crushed)
- 0,5 gram (¼ tsp) celery seed
stuffing (makes 5 cups but you’ll use 3 cups to stuff a 3 kg capon + 2 cups extra on the side) :
- 150 grams (1 cup) confit (pre- cooked & preserved in duck fat) chicken livers
- 150 grams (1 cup) confit (pre-cooked & preserved in duck fat) chicken gizzards
- 275 grams (2 cups) mixed rehydrated wild mushrooms (oyster, chanterelle, horn of plenty mushrooms (or use dried & re-hydrate at home)
- 240 ml (1 cup) homemade chicken stock (or 10 grams/1 tbsp chicken bouillon powder + 10 grams/1 tbsp vegetable bouillon powder + 220 ml water)
- 240 ml (1 cup) mushroom water (from rehydrating the mushrooms or from the jar)
- 350 grams (2 ¼ cups) cooked wild rice mix (70% white long grain rice, 15% red whole grain rice, 15% black wild rice) from 175 grams (1 cup) uncooked rice mix boiled half-way for 9-10 minutes in 1 cup chicken broth & 240 ml (1 cup) mushroom water
- 115 grams (½ cup) duck fat (or half olive oil and half butter)
- 110 grams (¾ cup) chopped onion (1 large)
- 55 grams (½ cup) diced celery (1 stalk)
- 25 grams (¼ cup) carrot (halved lengthwise and then removed if orange-colored or finely diced and left in if white or yellow)
- 10 grams (1 tbsp) crushed garlic (2 cloves)
- 4 grams (2 tbsp) whole fresh sage leaves
- 2 grams (1 tbsp) whole fresh tarragon leaves
- 2 grams (1 tbsp) whole fresh thyme leaves
- 2 grams (1 tbsp) whole fresh rosemary needles
- 2 grams (1 tbsp) whole fresh bay leaves (about 4)
- 11,5 grams (2 ¼ tsp) fine sea salt
- 1,5 grams (¾ tsp) coarsely ground peppercorns (mix of 5 peppers : white, black, green, pink, allspice)
vegetables :
- 1,5 kg (about 75) baby potatoes (with the skin on)
- 375 grams (about 18) small peeled banana shallots (thin & long shallots)
- 250 grams (about 12 large or 18 medium) portobello mushrooms (with shortened stems)
- 20 grams (4 medium) whole and peeled garlic cloves
- 10 grams (2 cloves) garlic, peeled & crushed
- 115 grams (½ cup) duck fat (or use half olive oil and melted butter)
- 10 grams (¼ cup) whole fresh herbs (sage, tarragon, thyme leaves, rosemary needles)
- 4 grams (8 whole) fresh bay leaves (or 4 dried)
- 23 grams (1 ½ tbsp) sea salt
- 2 grams (1 tsp) ground peppercorns (mix of 5 peppers : white, black, green, pink, allspice)