📝 About This Recipe
An opulent centerpiece of French festive dining, this recipe elevates the noble capon—a slow-grown, tender bird—with the earthy, intoxicating aroma of fresh black winter truffles. By sliding thin slices of truffle directly beneath the skin, the meat is infused with a deep, woodsy perfume as it roasts to a perfect golden brown. This dish is the epitome of culinary luxury, offering a succulent texture and a sophisticated flavor profile that turns any dinner into a grand celebration.
🥗 Ingredients
The Bird
- 8-9 pounds Fresh Capon (giblets removed, patted dry, and at room temperature)
- 1.5 ounces Fresh Black Winter Truffle (cleaned and thinly sliced)
- 6 tablespoons Unsalted Butter (softened to room temperature)
- 2 tablespoons Kosher Salt
- 1 teaspoon Freshly Cracked Black Pepper
Aromatics & Roasting Bed
- 1 large Yellow Onion (peeled and quartered)
- 2 pieces Carrots (cut into large chunks)
- 2 pieces Celery Stalks (cut into large chunks)
- 6 pieces Fresh Thyme Sprigs
- 1 Garlic Head (halved crosswise)
For the Cognac Jus
- 1/2 cup Cognac or Brandy (good quality)
- 2 cups Rich Chicken Stock (preferably homemade)
- 1 teaspoon Truffle Oil (optional, for finishing)
- 2 tablespoons Cold Butter (cubed)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position the oven rack in the lower third of the oven to ensure even cooking of the bird.
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2
Prepare the truffle butter by mashing 2 tablespoons of softened butter with any small or broken truffle pieces. Set aside.
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3
Gently loosen the skin over the capon's breast and thighs using your fingers, being careful not to tear it. Start from the neck end and work your way down.
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4
Carefully slide the thin truffle slices under the skin, arranging them in an even, decorative pattern over the breast and thigh meat.
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5
Rub the prepared truffle butter directly onto the meat under the skin, then rub the remaining 4 tablespoons of plain butter all over the outside of the skin.
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6
Season the cavity and the exterior of the capon generously with kosher salt and black pepper.
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7
Stuff the cavity with the quartered onion, half the thyme, and the halved garlic head. Truss the legs together with kitchen twine for even roasting.
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8
Place the carrots, celery, and remaining thyme in a heavy roasting pan. Set a roasting rack over the vegetables and place the capon on the rack, breast-side up.
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9
Roast at 425°F for 20 minutes to crisp the skin, then reduce the oven temperature to 350°F (175°C).
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10
Continue roasting for approximately 1 hour and 30 minutes to 1 hour and 45 minutes. Baste the bird with pan drippings every 30 minutes. The capon is done when an instant-read thermometer reaches 165°F (74°C) in the thickest part of the thigh.
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11
Carefully transfer the capon to a carving board. Tent loosely with foil and let it rest for at least 20-30 minutes. This is crucial for juicy meat.
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12
While the bird rests, make the sauce. Pour off the fat from the roasting pan, leaving the brown bits (fond) and cooked vegetables behind.
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13
Place the roasting pan over two stove burners on medium-high heat. Add the Cognac to deglaze, scraping up all the flavorful bits with a wooden spoon.
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14
Add the chicken stock and simmer until reduced by half. Strain the liquid through a fine-mesh sieve into a small saucepan, discarding the solids.
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15
Whisk in the cold cubed butter one piece at a time to thicken the sauce and add a glossy finish. Stir in truffle oil if using, and season to taste.
💡 Chef's Tips
Always use fresh black winter truffles (Tuber melanosporum) for the best aroma; canned truffles lack the necessary potency. If the skin begins to brown too quickly, cover the breast loosely with a small piece of aluminum foil. Ensure the capon is completely dry before applying butter to ensure the skin becomes perfectly crisp. Don't skip the resting period; it allows the juices to redistribute, ensuring the breast meat remains moist and tender. If you can't find a capon, a large organic roasting chicken can be substituted, though the flavor will be less rich.
🍽️ Serving Suggestions
Pair with a vintage Champagne or a full-bodied Burgundy (Pinot Noir) to complement the earthy truffles. Serve alongside a creamy Potato Gratin Dauphinois to soak up the Cognac jus. Include a side of butter-glazed baby carrots or roasted chestnuts for a classic French touch. A simple watercress salad with a light lemon vinaigrette provides a refreshing contrast to the rich meat. Present the bird whole at the table before carving to showcase the beautiful truffle slices visible beneath the skin.