Recipe for Farm-Raised Capon Stuffed in Salt Crust with Herbs

Preheat the oven to 180°C. Prepare the filling by sautéing the chopped shallot and garlic in a little olive oil. Add the chanterelles and the sprig of thyme, then season with salt and pepper. Sauté for 3 to 4 minutes. Remove from heat and use to stuff the capon.

Close the capon using string or other means.

Prepare the salt dough by mixing the flour and salt in a bowl. Add the lightly beaten egg whites and water. Add the finely chopped rosemary and thyme, then mix everything to obtain a thick, non-sticky dough (if needed, add more flour if the dough is too wet or water if the dough is too dry).

Roll out a portion of the dough to a thickness of 1 cm. Place the stuffed chicken in the center of the rolled-out dough. Roll out the remaining dough and cover the entire chicken with it. Seal the dough well to completely enclose the chicken.

Place the salt-crusted capon in a large oven-safe dish. Bake for 2 hours and 20 minutes (depending on the size of your capon). Once cooked, let the capon rest for 15 minutes in the turned-off oven before breaking the salt crust and serving.

Meanwhile, wash the vegetables. Cut the turnips into quarters, the fennel into large slices, the carrots in half, and the squash into thick slices.

In a baking dish, place the vegetables.

Salt, pepper, sprinkle with thyme, add a drizzle of honey and a splash of olive oil. Mix to coat all the vegetables.

Finally, place in the oven and let roast at 180°C.