Honey and lemon roasted hat

Method

1. 1

   Salt and pepper the chapon inside and outside. Stuff it with the lemons cut in dice and thyme. Close the opening with wooden spades. Place it on a grill above a roasting dish. Slide into the cold oven, light it on th. 6 (180 °C). cook 1 h 30 by regularly watering juice and stinging the skin with the fork.

2. 2

   After 1:30 a.m., remove the chapon. Empty the fat from the dish and put the chapon back on. Take it out of honey. Continue cooking for 1 hour, watering. Let the capon stand in the oven, open door.

3. 3

   Degrease the cooking juice from the capon, add 10 cl water and reduce 3 to 4 min on low heat by scraping the juices.

4. 4

   Present this juice as a sausage and serve the chapon with bacon-heated green beans.

Nutrition

calories

650 kcal

fatContent

40 g

fiberContent

3 g

sugarContent

12 g

sodiumContent

750 mg

proteinContent

50 g

cholesterolContent

200 mg

carbohydrateContent

18 g

saturatedFatContent

18 g

unsaturatedFatContent

22 g

Indicative values from the source, for the original recipe.

Reviews