Chapon stuffed with chestnuts

Ingredients:

1 capon
150 g of butter
5 tablespoons of oil
300 g of sausage meat
100 g of chicken liver
1 kg cooked chestnuts
1-liter broth
1 dl of cognac
2 eggs
1 celery stalk
Pepper
Salt

Preparation:

Step 1
Put the chestnuts in a saucepan with broth, celery , and 50 g butter ; let it heat up.

2nd step
Crush the chicken livers with a fork and mix with the sausage meat.

Step 3
Put this mixture in a salad bowl and mix with the eggs and cognac. Add the chestnuts, salt and pepper.

Step 4
Garnish the capon with this stuffing and bridle.

Step 5
Put in the oven, and cook for 3 hours at 200 ° C (th 6-7).

Step 6
Arrange the stuffing in the middle of the dish, surrounded by pieces of capon.

Step 7
Put the cooking juices in a gravy boat, and serve separately.

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