Ingredients: Per 4 servings
- 1 capon, (about 2lb)
- 1 lb fresh sausage
- 3 ½ oz chestnuts
- 7 oz onion
- 5 oz carrot
- 3 oz sedani
- 2 cloves of garlic
- sage, thyme and rosemary, e alloro to taste
- 1 egg
- nutmeg to taste
- salt and pepper
Remove the chicken’s breastbone and season the inside of the chicken with salt and pepper.
To prepare the stuffing, remove the casing from the sausage put the sausage meat in a bowl. Add the egg and a pinch of nutmeg and knead the mixture together. Season with salt and pepper.
Bring a saucepan of water to a boil. Boil the chestnuts, drain, and let cool before peeling, taking care not to break them. Add them to the stuffing.
Heat the oven to 350°F (180°C).
Stuff the chicken with the stuffing and close the breast opening using a kitchen needle and twine.
Sauté the the chicken in a heavy-duty baking pan, then add the onion, carrots, celery, herbs, and garlic cloves. Transfer to the oven and roast the bird for 50 minutes to an hour. If necessary, add a little water.
As soon as the chicken is cooked, tent with foil and set aside.
Deglaze and strain the pan juices. Carve the chicken and serve with the pan juices.