Poultry — dried morels
Airfryer Stuffed Capon with Morels
A festive capon stuffed with chestnuts and morels, cooked in the Airfryer for golden skin and succulent flesh. Armagnac cleverly lifts the fragrant stuffing.
- Serves
- Serves 4
- Preparation
- 45 min
- Cooking
- 3 h
Ingredients
Method
Plunge the morels into a large bowl of cold water to rehydrate. Once swollen, strain the liquid to remove impurities and keep this precious water. Finely shred the mushrooms.
Empty the bird and keep the giblets: liver, heart and kidneys. Clean them and cut them into coarse pieces. Peel the shallot and quarter it.
Using a stick blender, purée the peeled chestnuts, cleaned giblets, egg yolk, sliced shallot and Armagnac. Add two tablespoons of the morel water. Season generously with pepper and salt.
If the stuffing seems too dry, work in a little morel soaking liquor to obtain a moist, slightly sticky texture, without it crumbling. Fill the capon cavity with this mixture and sew up the opening with kitchen twine.
Brush the capon with olive oil and place it in the Airfryer basket. Cook at 180°C for two to three hours.
Adjust the time according to the weight of the capon: allow about thirty minutes per five hundred grams. Turn the bird every hour and brush with oil again each time.
Leave the meat to rest for ten minutes covered before carving. Serve without delay.