Roasted hat, cinnamon, juniper

Ingredients

For 4 servings

• •1 1 chapter
• •10 10 juniper berries
• •1 1 teaspoon(s) of cinnamon powder
• •2 verre 2 glasses of rice
• •150 g 150 g ground beef
• •1 1 onion
• •1 1 laurel leaf
• •oil
• •butter
• •50 g 50 g of gables
• •mill pepper

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.