Apple and brown hat

Ingredients

For 4 servings

• •1 kg 1 kg Chapon
• •3 3 Shallots
• •300 g 300 g Sausage chair(s)
• •1 kg 1 kg Brown(s)
• •1 kg 1 kg Apple(s)
• •50 g 50 g Sugar powder
• •1 1 Egg(s)
• •100 g 100 g Butter
• •1 c. à soupe 1 tbsp Groundnut oil
• •Estragon
• •l Salt
• •pepper

Method

1. 1.Preparation of the stuffing: peel and slice the shallots. Peel an apple and cut it into small pieces. Don't forget to remove the trognon. Remove the liver from the chapon and chop it. Mix 200 g of chestnuts. Beat the egg. Mix in a salad bowl with the sausage flesh. Season with salt and pepper at your convenience.
2. 2.For cooking the chapon, preheat the oven th.7 (210°C). Fill the stuffing cap and sew it with the kitchen string. Put it in a baking dish previously buttered. Brush it with a tablespoon of oil and sprinkle with aromatics. Then cook your poultry. Bake it on a grill mid-height and cook it for 2 hours with regular watering of its cooking juice.
3. 3.Meanwhile, wash the apples thoroughly and dry them. Put on them and avoid them with a teaspoon, like making a stuffed tomato. Chop roughly 200 g of brown with a blender. Mix them with the remaining butter and sugar to make a dough. Garnish inside the apples of this stuffing to make your stuffed apples that will accompany the chapon.
4. 4.Put the apples stuffed in a baking dish, wrap them with the rest of the chestnuts and bake under the grill on which your Christmas capon is located. Cook them for the last 25 minutes of cooking the chapon so that everything is ready at the same time.
5. 5.Serve the Christmas capon stuffed with apples and chestnuts. Accompanied with apples stuffed in their baking dish. You can add rice if you wish.