kwak logoTripel Karmeliet

CAPON
WITH TRIPEL KARMELIET

Recipes

Preparation

Clean the capon and roast in the oven for 2 hours.Baste regularly with the cooking juices. Deglaze the pan with Tripel Karmliet and chicken stock.Reduce to the desired consistency and put through a sieve. Cut the capon into evenly sized pieces and divide up onto pre-heated plates. Garnish: leaf spinach lightly braised in butter, green pea puree with rosemary and a croquette of chestnut puree and potato.

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