Capon in salt-crust

Ingredients :

  • A capon of about 2.5 kg (with its liver)
  • Toasted bread : 3 slices
  • Cream cheese : 150 g
  • Parsley and tarragon : 2 tbsp
  • Ground salt : about 2 kg

Preparation : 20 min – Baking : 1.5 h till 2 h. for 6 people

  1. Mix the liver , toasted bread, cream cheese, parsley and tarragon in a blender.
  2. Stuff the capon.
  3. Make a bed of coarse ground salt in a container.
  4. Put the capon into it and cover it with salt. The capon must be totally surrounded by the salt.
  5. Shut the lid and put it in the oven at 200°C for 1h30 min minimum.
  6. When taking out the capon, turn the container upside-down and break the salt crust.

The capon is cooked just right . Enjoy it with your family or friends and make the most of the Christmas season.

Bon appétit... and go here to discover all our recipe ideas with a wood-fired-oven!

Good to know: if you are lucky enough to have a garden, you can reuse the cooled ashes in your vegetable garden or at the foot of your rose bushes. Ashes are rich in elements that promote plant growth.


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