Herb-stuffed capon

Preparation stepsTotal time: 2 hr 40

1. 1

   Stuffing9 min

   

   Mix the sausage meat, diced apple, grated onion and herbs. Weigh everything first, then cut pieces of the same size so they cook evenly. Keep the trimmings aside until the end, in case you need to adjust. Amounts for this step: 200 g sausage meat; 1 apple; 1 onion.

2. 2

   Stuff8 min

   

   Fill the capon, truss it, salt it and butter the skin. Count the time from when you start, and only move on once you get the result described. Amount for this step: 1 capon.

3. 3

   Roast2 hr 15

   

   2 hours 15 minutes at 170°C, basting every 30 minutes. Preheat the oven to the temperature given, with the rack in the middle. Only open the door if the recipe says so: the dish is ready when it is golden and the time is up.

4. 4

   Serve8 min

   

   Let rest, then carve and spoon over the juices. Weigh everything first, then cut pieces of the same size so they cook evenly. Keep the trimmings aside until the end, in case you need to adjust.