Chapon de Noel

Ingredients

Chapon 3.5 kg (7.7 lb)

Pears 8 each

(sauce)

Chicken legs 2 each

Butter 2 Tbsp

Graisse d’Oie (goose fat) 2 Tbsp

Carrots, peeled and diced 2 each

Onions, peeled and diced 2 each

Shallots, peeled and minced 2 small

Thyme 1 Tbsp

Bay leaf ½ each

Parsley sprigs 3 each

Dry white wine 1 cup (240ml)

Chicken stock 2 cups (480ml)

Garlic cloves in the skin 12 each

Foie gras 75g

Cream 3 to 4 Tbsp

Goose fat for cooking the pears

Procedure

1. To make the Sauce: Melt the butter and fat in a stock pot. Brown the chicken legs in the fat. Add the chopped carrots, onions, parsley sprigs, thyme, bay leaf and shallots. Toss while cooking a few minutes and then pour off any fat. Add the wine to deglaze. Then add the chicken stock and the 12 garlic cloves in the skin.
2. Simmer for about ½ hour covered. Uncover and take out the 12 garlic cloves and when cooled a bit squeeze them out and save on the side.
3. Keeping the cooking liquid and the vegetables in the pan, add the cream and a bit of water if necessary and reduce by boiling for a few minutes. Keep tasting and stop reducing when you like the taste.
4. Strain the sauce. Turn off the heat and whisk in all of the foie gras. Salt and pepper. Make sure to add any juices that you get from the Chapon to the sauce.
5. To serve: reheat the garlic cloves in the microwave and serve a few with the sliced chapon and the sauce over the top.
6. To Cook the Chapon: Preheat the oven to 200°C (400°F). Rub some butter under the skin on the breasts and on the outside of the skin. Salt and pepper the Chapon. Peel and quickly brown the pears in the goose fat. Place the Chapon and pears in a roasting pan covered with foil and cook for 1 hour 45 minutes. After 1 hour 45 minutes remove the foil and reduce the oven to 180°C (355°F). Continue cooking the Chapon, while basting at the same time for a further 1 hour or until done 170°F (77°C). When it is done remove it from the oven and cover with foil while it rests for about 15 minutes to relax the muscles.
7. Serve: with a pear, some garlic and the sauce.