Capon Butter Herbes de Provence Garlic INGREDIENTS FOR THE WHITE WINE, MUSHROOM AND SHALLOT CREAM SAUCE: Carrots Shallots Shitake Mushrooms Heavy cream White wine Olive oil Chicken drippings
ROAST A CAPON: Preheat your oven to 350 degrees F. Make a pomade with the butter and Herbes de Provence, blending well in a little bowl.
Chop up half of the garlic into small pieces and add it to the pomade. Mix again. Remove Capon from the bag and make sure to extract the giblets and the neck from inside the cavity.
Sprinkle olive oil into the bottom of an oven safe baking dish before setting the bird inside.
Using your fingers, gently lift the skin up off the bird from the tail end and scoop the butter pomade under the skin, over the top of the meat.
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