roasted & stuffed holiday capon (with herbs, wild rice, mushrooms,  confit poultry livers & gizzards)roasted & stuffed holiday capon (with herbs, wild rice, mushrooms,  confit poultry livers & gizzards)roasted & stuffed holiday capon (with herbs, wild rice, mushrooms,  confit poultry livers & gizzards)roasted & stuffed holiday capon (with herbs, wild rice, mushrooms,  confit poultry livers & gizzards)roasted & stuffed holiday capon (with herbs, wild rice, mushrooms,  confit poultry livers & gizzards)roasted & stuffed holiday capon (with herbs, wild rice, mushrooms,  confit poultry livers & gizzards)roasted & stuffed holiday capon (with herbs, wild rice, mushrooms,  confit poultry livers & gizzards)roasted & stuffed holiday capon (with herbs, wild rice, mushrooms,  confit poultry livers & gizzards)roasted & stuffed holiday capon (with herbs, wild rice, mushrooms,  confit poultry livers & gizzards)roasted & stuffed holiday capon (with herbs, wild rice, mushrooms,  confit poultry livers & gizzards)

This 50-ingredient holiday recipe is like singing that well-known and quite long “THE TWELVE DAYS OF CHRISTMAS” carolling song, once you begin, you simply have to go on until it’s all sung and you’ve reached the end … It’s never easy convincing anybody (and this includes friends & family) about preparing a 50-ingredient recipe, even when it’s a holiday recipe that is prepared once (and only once) per year ! 

Where’s your holiday spirit ? Very probably dragging behind your winter work schedule & ensuing holiday preparation fatigue & stress. Hang in there. That glittering “finishing line” is in sight.

The 1st main ingredient here is the “CAPON”For those of you who may not know what that is, it’s a young castrated rooster that is no longer interested in pursuing the more docile hens and that eventually fattens up, thus growing larger than a chicken, but smaller than a turkey, ideal for a smaller family meal for 6-8 people, quite juicy and tasty and usually only available during the holidays for special festive meals. 

The 49 following ingredients in the different lists include all of the 15 ingredients for the liquid basting and dry basting, the 25 ingredients for the stuffing, and the 10 ingredients for the accompanying vegetables. By the way, all these lists of ingredients take into account everything and include the salt, peppercorn varieties, other dry spices, fresh herbs as well as the cooking fats.

It seems daunting but it isn’t any more complicated than roasting a large chicken or small turkey and creating an additional aromatic rice dish and a vegetable side dish as accompaniments. In this case, it’s all regrouped, assembled and baked together.

If you’re still hesitant, here’s some inspiration and the lyrics of “THE TWELVE DAYS OF CHRISTMAS” which is a cumulative and repetitive song with the list getting longer and longer with each verse … I think it applies well to this fancy recipe and if you can sing it all the way to the end, then you’re ready to prepare this recipe at home !

On the first day of Christmas, 
My true love sent to me, 
A partridge in a pear tree. 

On the second day of Christmas, 
My true love sent to me, 
Two turtle doves,

And a partridge in a pear tree. 

On the third day of Christmas, 
My true love sent to me, 
Three French hens, 
Two turtle doves, 

And a partridge in a pear tree. 

On the fourth day of Christmas, 
My true love sent to me,
Four calling birds, 
Three French hens, 
Two turtle doves, 

And a partridge in a pear tree. 

On the fifth day of Christmas, 
My true love sent to me,
Five gold rings, 
Four calling birds, 
Three French hens, 
Two turtle doves, 

And a partridge in a pear tree. 

On the sixth day of Christmas, 
My true love sent to me, 
Six geese a-laying, 
Five gold rings, 
Four calling birds, 
Three French hens, 
Two turtle doves, 

And a partridge in a pear tree. 

On the seventh day of Christmas, 
My true love sent to me, 
Seven swans a-swimming, 
Six geese a-laying, 
Five gold rings, 
Four calling birds, 
Three French hens, 
Two turtle doves,  

And a partridge in a pear tree. 

On the eighth day of Christmas, 
My true love sent to me, 
Eight maids a-milking, 
Seven swans a-swimming, 
Six geese a-laying, 
Five gold rings, 
Four calling birds, 
Three French hens, 
Two turtle doves, 

And a partridge in a pear tree.

On the ninth day of Christmas, 
My true love sent to me, 
Nine ladies dancing, 
Eight maids a-milking, 
Seven swans a-swimming, 
Six geese a-laying, 
Five gold rings, 
Four calling birds, 
Three French hens, 
Two turtle doves, 

And a partridge in a pear tree.

On the tenth day of Christmas, 
My true love sent to me, 
Ten lords a-leaping, 
Nine ladies dancing, 
Eight maids a-milking, 
Seven swans a-swimming, 
Six geese a-laying, 
Five gold rings, 
Four calling birds, 
Three French hens, 
Two turtle doves, 

And a partridge in a pear tree.

On the eleventh day of Christmas,
My true love sent to me, 
Eleven pipers piping, 
Ten lords a-leaping, 
Nine ladies dancing, 
Eight maids a-milking, 
Seven swans a-swimming, 
Six geese a-laying, 
Five gold rings, 
Four calling birds, 
Three French hens, 
Two turtle doves, 

And a partridge in a pear tree.

On the twelfth day of Christmas, 
My true love sent to me, 
Twelve drummers drumming, 
Eleven pipers piping, 
Ten lords a-leaping, 
Nine ladies dancing, 
Eight maids a-milking, 
Seven swans a-swimming, 
Six geese a-laying, 
Five gold rings, 
Four calling birds, 
Three French hens, 
Two turtle doves, 

And a partridge in a pear tree.

There you go, it’s all done !

HAPPY HOLIDAYS to all & good luck . . . °<:)

roasted & stuffed holiday capon (with herbs, wild rice, mushrooms, confit poultry livers & gizzards)

21.12.2018

6-8

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)

instructions

poultry :

  • clean out & rinse poultry
  • pour the liquid baste on the inside and on the outside of the capon several times (repeat 3-4 times), let sit on a rack and drain for 30 minutes at room-temperature until almost dry
  • combine all the ingredients of the dry baste, finely crush or blend everything into a very fine powder (I use a coffee bean grinder), sprinkle some (½ - 1 tbsp) on the inside of the capon and the remaining (7-8 tbsp) everywhere on the outside until all the skin is well covered by the fine powder (press in with hands, if necessary)
  • place the capon in the refrigerator (or in a cold & dry cellar or space at 5°C-7°C), uncovered for 12 hours minimum and up to 24 hours maximum before roasting

stuffing :

  • rehydrate the mushrooms if necessary in warm water for 30 minutes or strain the pre-hydrated jarred or canned mushrooms and save 1 cup of that mushroom water
  • rinse the rice mix in cold water, boil 1 cup of chicken/vegetable stock and 1 cup mushroom water together, add the rinsed rice and boil for 9-10 minutes until half-cooked and still firm, remove from heat, rinse in cold water, strain and set aside
  • chop up or dice the vegetables (onion, carrot, celery and garlic), fry up in the duck fat (or butter and olive oil) at medium heat for 10 minutes until translucent and tender, then add the coarsely chopped “confit” (pre-cooked in duck fat & preserved) poultry livers and gizzards, add the fresh herbs and salt & pepper, stir, remove from heat, add the rice, stir again, set aside and let cool

vegetables :

  • wash and peel the vegetables, toss with the melted duck fat (or butter and olive oil), toss with salt & pepper and fresh herbs and transfer to your large roasting dish
  • note :  to save time and for very tender vegetables, you can pre-bake the vegetables in the roasting dish (covered with aluminum foil) at high heat at 230°C for 30-45 minutes (before roasting the capon) and then remove from the oven, keep covered and bake again later with the capon ...

assembly & baking :

  • remove the dry-basted capon from the refrigerator 1-2 hours before baking until it reaches room temperature
  • preheat the oven to 230°C
  • loosely stuff the capon with about 3 cups of stuffing or about ½ cup stuffing for each 500 grams of poultry 
  • note : the remaining 2 cups can be heated up later with some of the roasting juices at the end or right before serving …
  • sew up or use skewers to close/seal the openings in the body of the capon
  • place the capon, breast-side down on a roasting rack (without the vegetables), roast at high heat for 12-15 minutes, then flip over, breast-side up and roast at high heat again for 12-15 minutes (or for a deeper color, you can also roast at high heat at 230°C for 10-12 minutes and then switch to broil for 3 minutes, for each side)
  • remove the roasting rack with the slightly-roasted capon from the oven, remove the aluminum foil from the vegetables, place the roasting rack with the capon on top of the vegetables (breast side up) 
  • lower the oven heat to 165°C
  • insert a cooking thermometer (analog or digital with an alarm is even better) into the center of the stuffing
  • gently roast the capon and vegetables for 3-3 ½  hours, use the cooking juices at the bottom of the pan to baste the capon every 30-45 minutes
  • note : the internal temperature of a 3 kg stuffed capon will reach 55°C after 2 hours, 65°C after 3 hours and 75°C after 3 ½ hours but use a thermometer to be sure …
  • remove the roasted capon from the oven when the thermometer reaches 72°C, cover it with aluminum foil to keep it warm (it will continue to cook and reach 75°C even outside the oven)
  • to crisp up the vegetables some more, turn up the heat and roast only the vegetables at 230°C for an additional 15 minutes (after having removed and covered the roasted & stuffed capon, with aluminum foil)
  • heat up the extra stuffing in a frying pan with some of the roasting juices
  • before serving, pour some of the roasting juices on top of the capon and stir the vegetables
  • serve the warm roasted capon and the vegetables in a large dish (mine in the picture measures 45 or 50 cm in diameter), carve and serve.