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Stuffed capon chicken with nuts and cardoon

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Origin of dish:  Europe
Type of cooking:  Oven
Preparation time: 45 minutes
Cooking time: 120 minutes
Ingredients (serves 6):


Soak the currants in rum for 30 minutes.
Wash and prepare the capon for roasting.
Sauté the livers in lard and a little olive oil.
Chop up the ham, parsley and livers, then crumble the bread into crumbs.
Strain the currants, keep the rum to one side.
Beat the eggs.
Mix everything together, season and stir well.
Stuff the capon with the mixture, making sure the bird is full. grease with lard.
Put the meat in an oven dish, with a chopped bay leaf and a little thyme.
Arrange the potatoes around the bird, add wine.
Put in an oven preheated to 425°F (220°C) to cook, making sure you keep it moist with cooing juices throughout.
Add nuts.
Leave in oven for at least an hour and a half, depending on size of bird. Flambé with rum.
Serve hot.

To prepare cardoon :

Carefully wash and peel.
Chop into pieces.
Put into a pan of boiling water, along with a pinch of salt and leave to cook for 30 minutes.
Brown the onion in a little olive oil, then add dried apricots, raisins and pine nuts.
Add a tablespoon of flour to thicken.
Add cardoon, stri well.
Serve with capon and potatoes.
Advice: Add a little water whilst cooking, so juices are not too fatty.

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