Get ready to be amazed by some of Grandma’s never-before-seen tricks for unlocking the full potential of your wood-fired oven! Discover well-kept secrets on how to get to know and use your oven better, and become a true wood-fired cooking expert.
Read moreIngredients
- Capon weighing around 2.5 kg (with liver)
- 3 slices of toast
- 3 small Swiss cheeses
- 2 tbsp chopped mixed parsley and tarragon
- About 2 kg of coarse salt
Preparation stages
Grind the liver and toast and mix with the petits-suisses and herbs.
Trim and stuff the capon.
Place a good bed of coarse salt in a terrine or casserole dish.
With the capon wedged in, cover it again with coarse salt.
The bird should be completely immersed in the salt.Close the lid and bake at 200°C for at least 1:30 hours.
Just before serving, turn the terrine over and break the salt crust.
Votre chapon est désormais prêt et cuit à point, dégustez le en famille ou entre
amis afin de profiter pleinement des fêtes de Noël !