Scotch-Man, a strong face of Top Chef, host of his program Scotch, extra strong cuisine on Canal +, released his first cookbook. Exclusively: the recipe for its roasted capon, chestnuts and curly truffle will make you delirious.
For 4 to 6 people
Preparation : it's long but it will do it!
Cooking : 2 hours
Rest : 45 minutes
PREPARATION:
The roasted capon
Start with the softened butter that will garnish the capon. Cut the butter into small pieces and let it cool for a good hour. Then you will add the equivalent of 4 peeled and chopped garlic cloves, 5 g of dried rosemary and 5 g of dried thyme and pepper. Add at least 20 g of truffle: either chop it yourself, or take some broken truffle. Mix all this by hand with a latex glove or with a wooden spatula. Fill a pastry bag with the preparation. To not lose anything, use a spatula. Reserve.
Put on a glove and gently peel the skin off the capon, running your hand between the skin and the flesh. Insert the softened butter under the skin with the pastry bag, starting from the sides. Distribute it well so that it is homogeneous.
Glaze the capon with a mixture of oil and salt then put it in a large dish. Bake for at least 45 minutes if it's a small capon, and for 1 hour 30 minutes if it's a large capon. When it starts to color, sprinkle it with its own juice, then put it back in the oven. When the cooking is finished, take it out of the oven, and let it rest for 45 min. Collect the juice from the poultry in a small saucepan.
Take a deboner and pliers to lift your capon. First cut the thighs then cut them in half. If you're struggling, use the pliers to separate the thighs. Then cut the wings, going well under the bone. For the supreme, cut well in the middle following the carcass. If the meat is a little pink, that's fine. Put the pieces in a pan, skin side down, add a little cooking juice and turn on the heat. Watch carefully and turn off the heat when you find the skin is crisp enough.
With your tongs, cut the carcass into small pieces and put them in the dish you used to cook the capon. If you have used an oven dish that does not go on the heat, take a large saucepan in which you put some of the cooking juices from the capon. Add 1 onion, 1 shallot, 1 carrot, peeled and cut into large pieces, 2 cloves of garlic, thyme and 1 sprig of rosemary. Add water to the height and let it boil gently for 20 min. Don't forget to check the cooking: if it gets too muddy, lower the heat because otherwise it's not great.
Chestnuts
For the chestnuts, take a pan, put in the butter and let it froth. Add the chestnuts, be careful that it does not burn out. Collect the carrots you cooked in the broth and put them with the chestnuts.
Drain the carcass and the rest of the broth to collect the juice in a gravy boat.
Curly with truffle
Wash the curl and cut it into rough pieces with scissors. Rinse it and wring it out. Then, make the vinaigrette: 1 good spoon of mustard, 3 caps of vinegar, salt, oil. Add a little capon juice and mix. Put the salad in a salad bowl, add the vinaigrette, the chopped chives and shallots and the truffle pieces then mix well.
Dressage
Garnish the dish first with the salad then the capon in pieces and finally add the chestnuts. Serve the sauce on the side in a gravy boat. If you want, you can also leave the capon whole.
Extract from the book Cuisine extra forte by Scotchman , Hachette cuisine, € 19.95
Also discover the recipe for tandoori chicken skewers .
