Roasted hat with grapes and ceps

Method

1. 1

   Peel and wash the vegetables, chop them coarsely.

2. 2

   Salt and pepper the chapon and wrap it in tight towels.

3. 3

   Put the vegetables in a large pot and add 3 liters of water. As soon as the broth simmers, put the chapon on it over low heat but always in a simmering broth for 1h15 (you must count a quarter cooking per pound).

4. 4

   Preheat the oven th.5 (150°).

5. 5

   As soon as the broth is finished remove the tea towels and place the capon in a large baking dish. Cook the oven first on the right thigh (maintain it with a fork you catch in the dish) for 25 min. Then cook on the left thigh using the same process for another 25 min.

6. 6

   Put it on the belly and let it cook again 25 min.

7. 7

   Meanwhile, cut the sandy feet of the mushrooms and wipe them thoroughly and then cut them into slats.

8. 8

   Put the mushrooms in a frying pan, without fat, water them with a fillet of lemon and sweat them so that they return their water.

9. 9

   Grain the grapes.

10. 10

    1/4 hour before the end of cooking the chapon, deglaze the sauce with the white wine, and add the ceps and grapes.

11. 11

    Serve it on a serving dish surrounded by ceps and grapes and serve the sauce separately.

Nutrition

calories

580 kcal

fatContent

35 g

fiberContent

3 g

sugarContent

6 g

sodiumContent

750 mg

proteinContent

50 g

cholesterolContent

190 mg

carbohydrateContent

15 g

saturatedFatContent

14 g

unsaturatedFatContent

21 g

Indicative values from the source, for the original recipe.

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