The preparation

• Generously salt and pepper both the outside and the inside of the capon. Put the bouquet garni in the poultry bird with 2 garlic cloves and shallot.
• Place the capon in a roasting bag or cover the dish with tin foil.
• Put in the oven at 150°C and forget about it for 3 hours.
• During this time, peel the potatoes, wash the morels.
• After 3 hours, remove the capon from the oven (or roasting bag), surround it with potatoes and morels, baste with some white wine. For the last 2 hours leave uncovered and about every 15 minutes baste with cooking juice.
• Put the oven at 220°C for the last 15 minutes before reheating the meat in the middle so it remains hot in the plates.
• Generously salt and pepper both the outside and the inside of the capon. Put the bouquet garni in the poultry bird with 2 garlic cloves and shallot.
• Place the capon in a roasting bag or cover the dish with tin foil.
• Put in the oven at 150°C and forget about it for 3 hours.
• During this time, peel the potatoes, wash the morels.
• After 3 hours, remove the capon from the oven (or roasting bag), surround it with potatoes and morels, baste with some white wine. For the last 2 hours leave uncovered and about every 15 minutes baste with cooking juice.
• Put the oven at 220°C for the last 15 minutes before reheating the meat in the middle so it remains hot in the plates.

Comments

The aim here is to cook the capon a very long time, without adding any fat, at a relatively low temperature and covered. This low-cooking temperature makes the capon tender and incredibly delicious!