Roasted hat, cinnamon, juniper

Method

1. 1

   Wash the rice under cold water, sauté the beef in a pan with some butter and oil, add 1/2 glass of drained rice and 1 glass of water, cover and cook 10 minutes on low heat.

2. 2

   Salt, pepper, add cinnamon, put this mixture inside the chapon, sew the skin at the ends so that the stuffing does not escape during cooking.

3. 3

   Sauté the capon in a large saucepan on all sides with a little oil and butter, add chopped onion, juniper berries, bay, salt, pepper and wet with 80 cl hot water.

4. 4

   Cover and simmer 2 hours, turning the poultry mid-cook.

5. 5

   Before cooking the chapon, sauté the rest of the rice in a little bit of oil and butter, pour 3 glasses of cooking broth from the chapon, cover and cook until the rice has absorbed the broth.

6. 6

   Grill the gables in a dry skillet and add them to the rice just when serving.

7. 7

   Serve the cut chapon with rice, stuffing and cooking juice.

Nutrition

calories

650 kcal

fatContent

35 g

fiberContent

4 g

sugarContent

5 g

sodiumContent

700 mg

proteinContent

50 g

cholesterolContent

180 mg

carbohydrateContent

50 g

saturatedFatContent

15 g

unsaturatedFatContent

20 g

Indicative values from the source, for the original recipe.

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