Roasted cider hat

Ingredients

For 4 servings

• •3 kg 3 kg Chapon
• •15 15 Mushrooms
• •5 5 Apple(s)
• •1 1 Bottle(s) Crude cider
• •3 c. à café 3 Tbsp Poultry Bouillon
• •1 1 Onion(s)
• •1 1 Shallots
• •1 1 bouquet(s) Persley
• •2 c. à soupe 2 tablespoons Fresh cream
• •20 g 20 g Butter
• •Olive oil

Method

1. 1.Preheat oven th.7 (210°C).
2. 2.Cover the capon with a little oil, salt and place in a baking dish.
3. 3.Heat 30 cl of cider and add 1 cup of chicken broth.
4. 4.Pour in the dish with the capon and bake.
5. 5.Cook for 2 h 30 min, forgetting to water and turn.
6. 6.Once golden, lower the temperature.
7. 7.Meanwhile, wash and dry the mushrooms.
8. 8.Keep the 12 most beautiful.
9. 9.Remove the feet and cut them into small pieces with the remaining mushrooms.
10. 10.Place the reserved heads in an oven dish.
11. 11.Peel the shallot and onion and slice into thin slats.
12. 12.Sauté them in a skillet with 1 tbsp oil.
13. 13.Stir in portions of mushrooms and wet with 10 cl cider.
14. 14.Simmer over medium heat until cider evaporation.
15. 15.Add 2 cups of poultry broth.
16. 16.Then pour the cream and parsley.
17. 17.Garnish the mushrooms heads with the stuffing and cook in the oven th.5 (160°C) above the capon for 40 min.
18. 18.Sauté peeled apples, well-educated and cut into small cubes in a hopper.
19. 19.Cook for 10 min.