[usr 4]
Preheat the oven to th. 7 (210°C). Prepare the stuffing:soak the breadcrumbs in the boiling milk.
Carefully clean the mushrooms and roughly chop them. Quickly sauté them in a pan with 30 g of butter. Cut the bacon into small dice. Chop the shallots.
In a bowl, work 50 g of butter with a fork with 2 tablespoons of water and the lemon juice. Add the bacon, the mushrooms, the shallots, the chives, the veal, the cottage cheese and the drained breadcrumbs, salt, pepper, mix to obtain a homogeneous stuffing.
Slip the stuffing inside the capon and close the opening with wooden skewers, or sew it up with cotton thread.
Finely chop the garlic clove, mix it with the parsley and the rest of the butter.
Peel off the skin of the capon very gently starting from the neck and slide the mixture under the skin, on the fillets and thighs. Place the capon in a large baking dish. Prepare broth by diluting the tablet in 30 cl of boiling water. Pour the broth into the dish.
Bake for 1 hour. Baste the poultry regularly with its juices during cooking. If it browns too quickly, cover it with aluminum foil. Lower the oven to th. 6 (180°C) and continue cooking for around 1 hour, continuing to baste the capon frequently.
When cooked, place it on a large serving platter. Cover it with aluminum foil and let it rest for 10 minutes before serving.
Happy Holidays
