Truffle-studded Roast Capon from Le Caprice by AA Gill and Mark Hix

Ingredients

• 4 cloves garlic, peeled and roughly chopped
• 1 bay leaf
• 120 ml red wine
• 2 tbsps plain flour
• a few sprigs of thyme
• 2 ltrs Chicken Stock
• 2 carrots, peeled and roughly chopped
• 1 medium onion, peeled and roughly chopped
• bones from the capon
• 1 leek, roughly chopped and washed
• 5 g fresh thyme, leaves removed and chopped
• 1 medium onion, peeled and finely chopped
• 100 g fresh white breadcrumbs
• 400 g boned chicken legs, skinned and minced
• 100 g butter
• 100 g caul fat
• 1 x 1.5 kg capon or large chicken, boned (save the bones for the stock)
• vegetable oil for frying
• vegetable oil for roasting
• salt
• freshly ground black pepper
• 1 fresh or tinned black truffle, finely chopped