Chapon farci

03 — Method

1. Take the 3.5 kg (7.7 lb) free-range capon out of the fridge 2 hours before cooking to bring it to room temperature. This is ABSOLUTELY essential for even cooking and a tender Christmas capon.
2. Preheat the oven to 180 °C (350 °F) fan. Soak the 100 g (3½ oz) of dried porcini in 200 ml (¾ cup) of boiling water for 20 minutes. Drain, keeping the strained soaking liquid for the sauce. Roughly chop the porcini with a chef’s knife for the stuffing.
3. Make the stuffing: peel and finely chop the 2 shallots and 3 garlic cloves. Heat 2 tbsp of olive oil in the large skillet. Cook the smoked lardons for 5 minutes, then add the shallots and garlic and cook for 5 minutes until golden.
4. Add the chopped porcini and the diced chicken livers to the skillet and cook for 5 minutes, stirring. Deglaze with 100 ml (⅓ cup) of Cognac and flambé for 30 seconds to burn off the alcohol. Let cool completely before finishing the stuffing.
5. In the large bowl, mix the sausage meat, the cooled porcini and liver mixture, the cooked chestnuts cut in half, the breadcrumbs, the 2 whole eggs, the chopped parsley, salt and pepper. Knead well until evenly combined.
6. Season the capon generously inside and out. Rub the soft unsalted butter all over the skin to help it brown. Fill the cavity with the stuffing without packing it down, and sew the opening shut.
7. Truss the capon with kitchen twine so it keeps its shape. Put it in the very large roasting pan with the remaining 2 crushed garlic cloves, thyme, rosemary and 200 ml (¾ cup) of water in the bottom. Roast for 2½ hours at 180 °C (350 °F), basting every 20 minutes.
8. Raise the heat to 200 °C (400 °F) for the last 30 minutes to crisp the skin. The capon is done when a thermometer in the thigh reads 78 °C (172 °F). Let rest for 30 minutes. Deglaze the pan with 100 ml (⅓ cup) of Cognac, the Madeira and the stock to make the sauce.