CookEat Recipe
Chestnut Stuffing for Capon
Chestnut stuffing with chicken liver, ham and herbs, prepared for immediate cooking inside a capon. This stuffing must be cooked before eating.
Method
Steps
Step 1
Use fifteen good-sized, sound Italian chestnuts. Cook them in boiling salted water for about thirty minutes, until tender. Drain, peel and put the edible chestnuts into a clean bowl. Soak two small bread slices in separate water for five minutes, drain excess water and add the softened bread.
Step 2
Finely chop the half onion and half ounce of lean raw ham. Lightly brown them in the half ounce of butter for about five minutes, then add to the chestnuts.
Step 3
Using clean separate equipment for raw poultry, finely chop the raw chicken liver with the four parsley branches and half a garlic clove. Add to the bowl with one saltspoon of finely chopped fresh thyme leaves, the whole raw egg, half a teaspoon of salt and one saltspoon of ground white pepper. Mix thoroughly with a wooden spoon.
Step 4
Use the mixture promptly to stuff a capon just before cooking. Keep raw stuffing refrigerated at 4°C or below while awaiting immediate use; do not store an uncooked stuffed bird. Cook the assembled dish until the centre of the stuffing reaches 74°C and the whole capon reaches 82°C. Do not serve this stuffing uncooked.
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