Roast capon with chestnuts

Illustrative photo: Daderot — CC0, Wikimedia Commons

Meat

Roast capon with chestnuts

The festive bird with golden chestnuts.

2 h 50
8 servings
Medium
Pricier
French

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Ingredients

Ingredients

1 Capon (6.6 lb / 3 kg)
600 g Cooked chestnuts
50 g Butter
20 cl Chicken broth

Spices & seasoning

4 cloves Garlic
Thyme
Salt
Pepper

Nutrition facts

593 kcal per serving

Protein: 53.5 g
Carbohydrates: 22.1 g
of which sugars: 3 g
Fat: 31.5 g
of which saturated fat: 7.4 g
Fiber: 3.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Preheat the oven to 350°F (180°C).
Rub the capon with butter, salt and pepper, and slip garlic and thyme inside.
Roast for 2 h 30, basting every 20 min with the broth.
Add the chestnuts to the dish 30 min before the end.

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