Roasted hat and pumpkin gratin

Ingredients

For 4 servings

• •1 kg 1 kg Chapon
• •120 g 120 g Butter
• •10 cl 10 cl Dry white wine
• •1 1 Bouquet(s) (persil, thyme, laurel)
• •2 2 Carrots
• •1 1 Onion(s)
• •1 1 Green leek(s)
• •1 1 Celery branch(s)
• •3 kg 3 kg Potiron
• •1 1 Garlic
• •40 cl 40 cl Fresh cream
• •80 g 80 g Grated crane
• •5 5 pinch(s) Cayenne pepper
• •5 5 pinches grated Muscade
• •l Salt, White pepper

Method

1. 1.Flam and empty the chapon, salt and pepper the inside, place it in a greased oven dish with 60 grams of butter.
2. 2.Bake at 240°C (th.8). After 30 minutes, lower the oven to 180°C (th.6). Count 90 to 120 minutes of cooking, watering often with the fat returned.
3. 3.Cut the vegetables into small dice. Add them to the dish with the bouquet garnished after an hour of cooking.
4. 4.Meanwhile, prepare the gratin. Peel and peel the pumpkin, cut into quarters, cook them for 12 minutes in boiling salted water (or 6 minutes at the self-cooker). Remove them with a skimmer, thoroughly sponge them on absorbent paper.
5. 5.Rub a gratin dish with garlic, place the pieces of pumpkin in the bottom, crush them coarsely with the fork, salt, pepper, add nutmeg, cayenne pepper, cover with fresh cream.
6. 6.Sprinkle with grated cheese and cook 20 minutes in the oven at 180°C. (th.6).
7. 7.Remove the chapon from the dish, degrease the sauce, deglaze with the white wine and let it reduce almost dry. Add 25 centiliter of chicken broth and let it reduce again. When serving, add the remaining butter to the sauce. Present the entire capon on a serving dish and cut it in front of the guests.
8. 8.Serve the sauce separately in a sausage and accompany with the pumpkin gratin.