Tag: capon
The capon, a poultry that appreciates stuffing
“At Christmas, what do you like to eat? Chestnuts, obviously. So for us, to make a chestnut-based stuffing, we recommend adding something earthy, mushrooms are good, parsley because it’s an…
Hugo Desnoyer’s secret to making a roasted capon tender and crispy
With its fine skin and flesh that is both firm and marbled, the Bresse capon is the favorite Christmas poultry of Hugo Desnoyer who also recommends the Landes capon, which…