ROOM Where it Happened PART 1

Описание: Stuffed Capon with Chestnut Stuffing and Calvados Sauce
and Roasted Parsnips

1 whole capon, 8-10 lbs.
1 lb. firm white bread, cut into ½ inch cubes
2 onions, chopped
4 celery ribs, chopped
2 cups chestnuts, shelled and coarsely chopped
11/2 cups artichoke hearts, coarsely chopped
2 cups mushrooms, sliced
1/4 lb. Virginia ham, diced
2 Tbsp fresh sage, divided
2 Tbsp fresh rosemary, divided
2 Tbsp fresh thyme, divided
2 Tbsp fresh parsley, divided
1-1/2 cups softened butter, divided
2 large eggs
1 1/2 cups chicken stock
1 ½ lbs. parsnips, split lengthwise
2 Tbsps. olive oil
Salt and pepper to taste

Calvados Sauce
1 shallot, chopped
2 tsp fresh sage, chopped
2 Tbsp butter
1 cup chicken stock
1/2 lb. mushrooms, sliced
1/4 cup calvados
1/2 cup heavy cream
1 tsp Dijon mustard
Salt and pepper to taste

Preheat the oven to 400°F
Place bread cubes on sheet pan and place in oven until lightly toasted, about 8-10 mins.
In a pan set over a medium heat, melt 4 tbsp butter and sauté the mushrooms until browned, about 7-10 mins. Remove from the pan and set aside. In the same pan, melt 4 Tbsp. butter. Add onions and celery and cook until translucent.
Combine toasted bread, onions, celery, mushroom mixture, chestnuts, artichokes, ham, and half of the sage, rosemary, parsley and thyme. Add eggs and chicken stock. Season with salt and pepper and mix thoroughly until fully combined. Loosely into the body cavity of the capon and tie the legs to close.
Combine butter and remaining herbs in a bowl. Spread underneath the skin as well as on the outside, thighs and drumsticks. Roast in the oven for 2 1/2 hours, or until the thickest part of the thigh reaches 165°F on a meat thermometer.
Place parsnips in a shallow roasting dish and drizzle liberally with olive oil. Season with salt and pepper and roast in the oven for 20-25 minutes or until desired tenderness.

To prepare the calvados sauce:
Melt butter in a saucepan over medium heat. Add the shallots and cook until soft, about 5 minutes. Add calvados and cook for 2-3 minutes until liquid is reduced by half. Add mushrooms, chicken stock, heavy cream, mustard and sage. Simmer over medium-low heat for 10 minutes.