Stuffed Capon - Classic farce

The capon, a castrated rooster, is the undisputed Christmas king on the table. Our capons, or 'chapons', come straight from Gascony, south-eastern France, from Tradition de Coteaux. With their tender meat, they are a delicacy that melts in the mouth. Quality varies depending on slaughter age and diet, but at Dierendonck we guarantee top quality.

The passionate breeders we work with select these capons with the utmost care. They enjoy free range and are fed naturally, just as we believe they should be.

This stuffed capon, suitable for 6 to 7 people, weighs about 2.7 kg. It is stuffed with a classic farce consisting of delicious veal and turkey mince enriched with armagnac, hoeveroom, truffle, pistachios, fine shallots and coarsely chopped parsley. This stuffing is completely gluten-free.

Weight: 

2.7kg (6/7 persons)

Only available during the holidays, with delivery on 21 & 23 December (order until 15 December, 10pm) and on 28 & 30 December (order until 22 December, 10pm).

Preparation tip:

1. Preheat your oven to 220°C.
2. Season the capon with salt and pepper.
3. Start with an initial cooking time of 40 minutes in the oven at 220°C.
4. Reduce the temperature to 180°C and cook for another 1.5 to 2.5 hours.
5. Place lumps of butter on top of the capon and put a cup of water in the oven.
6. Baste every 20 minutes.

How do you know when it's done? Carefully poke a knife or knitting needle into the centre of the capon, through the meat into the stuffing. Does the tip feel very hot? Then your capon is perfectly cooked.