Roasted hat with grapes and ceps

Ingredients

For 4 servings

• •2 kg 2 kg Chapon
• •2 c. à soupe 2 tablespoons White grapes
• •350 g 350 g Cepe(s)
• •0.5 0.5 glass(s) Dry white wine
• •1 1 Lemon juice
• •Salt
• •pepper
• •2 2 Carrots
• •1 1 Onion(s)
• •2 2 Pear(s)
• •1 1 Navet(s)
• •2 2 branch(s) Celery
• •1 1 Tomato(s)
• •1 1 Bouquet(s) (persil, thyme, laurel)

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.