:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/p91K7UjqrD6JQrV_Wi6J/a38c42f3d7c705a443d8677339037c.jpeg "Tasty Christmas stuffed capon baked in the oven")
Source: Pixabay: PublicDomainPictures
Tasty Christmas stuffed capon baked in the oven
Nothing invokes the magic of the holidays quite like a delicious Christmas Baked Stuffed Capon. Every year, my family and I prepare this dish together as a tradition. The exquisite flavor of the spices mixed with the juiciness of the capon heralds the start of the season and fills our home with incredibly cozy aromas. With a crispy outside and a soft, juicy inside, this dish is always a hit on the Christmas table.
Ingredients
- 3 kg Capon
- 150 g bacon
- 200 g Of minced veal
- 100 g Of green olives
- 2 Onions
- 3 clove garlic
- A glass of white wine
- Salt, pepper and nutmeg to taste
- 50 g butter
- One liter of chicken broth
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Directions
Preheat the oven to 180°C. This step is essential to ensure that the capon cooks evenly.
On the other hand, cut the bacon into small cubes and fry it in a frying pan with a little butter until it is well browned. Then add the veal and cook until well done.
Chop the onions and garlic cloves and add to the pan. Cook over medium high heat until golden brown. The onions and garlic give the stuffing a deep, complex flavor.
Add the chopped olives, nutmeg, salt and pepper to taste. Mix well and turn off the heat.
Stuff the capon with this mixture and sew the opening. Wrap the capon in the remaining bacon. This will give it extra juiciness and protect it during cooking.
In a baking dish, place the capon, add the glass of white wine and the chicken stock. This is a secret my grandmother taught me, it adds moisture and flavor during cooking.
Bake for 2 1/2 hours, making sure to baste the capon with the broth every 30 minutes. This step is crucial for a crispy skin and juicy interior.
Let the capon rest for 15 minutes before carving. This allows the juices to drain.
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