Roast Capon recipe on Gourmetpedia

Ingredients

• - 3 kg (6 1/2 lb.) farm capon (Chicken)
• - 100 g (3 1/2 oz.) raw carrots
• - 100 ml (6 tbsp.) cognac
• - 150 g (5 oz.) Foie gras or goose liver
• - 1 egg
• - 250 g (9 oz.) onion
• - 3 g (1 tsp.) gray pepper
• - 500 g (18 oz.) pork neck
• - 100 ml (6 tbsp.) red Port
• - 200 g (7 oz.) chicken breast
• - 25 g (1tbsp.) fine salt
• - 60 g (2 oz.) whole fresh Black Truffle