Honey and lemon roasted hat

Ingredients

For 4 servings

• •1 1 Chapon of about 3 kg
• •3 3 Untreated citrons
• •6 6 tablespoons. Liquid honey
• •6 6 Thin thyme
• •1 1 Pack of bacon green beans
• •Salt
• •Pepper

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.