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.