To prepare the stuffed capon, start by preparing the vegetable broth. Then proceed with the basic preparations: coarsely chop the carrots and celery (1), then also the shallot. Finely chop a sprig ...

Ah, the Christmas capon! With its tender flesh and refined taste, it's the undisputed star of the festive table. But for it to reveal its full gustatory potential, cooking must be impeccable.