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Four Grand-Mère

French manufacturer of wood-fired ovens
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Capon in salt-crust

A simple recipe, ideal for Christmas meals.

Preparation : 20 min Cooking : 1h30 à 2h 6 person(s)

Ingredients

  • 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

  1. Grind the liver and toast and mix with the petits-suisses and herbs.

  2. Trim and stuff the capon.

  3. Place a good bed of coarse salt in a terrine or casserole dish.

  4. With the capon wedged in, cover it again with coarse salt.
    The bird should be completely immersed in the salt.

  5. Close the lid and bake at 200°C for at least 1:30 hours.

  6. Just before serving, turn the terrine over and break the salt crust.

Your capon is now ready and cooked to perfection enjoy it with family or
friends and make the most of the Christmas festivities!

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The accessories needed for this recipe

Couverture du livre four à bois ses secrets, ses recettes

Livre de recettes Four à bois : ses secrets, ses recettes

15,80 €
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