Capon half-roll with Cranberries and Chestnuts (5-7 serv.)

Thaw the meat in the refrigerator 24 hours in advance. Preheat oven to 350°F and brown the meat on each side in a large skillet with a large knob of butter. Cover with aluminum foil and bake for 50 minutes at 350°F. Remove foil after 50 minutes and roast for 10 minutes. Check to see if internal temperature has reached 74°C in the center. The cooking time may vary from one oven to another. Remove from oven, cover with aluminum foil and let cool for 10 minutes. Cut the fillet and remove from the meat. Serve in nice slices of about 3/4 inch with a sharp knife. The cooking juices can be used as a base for a sauce.

Poulet, Canneberges (canneberges, sucre, huile de tournesol), Marrons, Oeufs, Épices, Sel.

---

Chicken, Cranberries (cranberries, sugar, sunflower oil), Chestnuts, Eggs, Spices, Salt. Contains: Eggs, Tree nuts (Chestnut). May contain: Milk, Sesame, Peanuts, Soy, Wheat, Mustard, Other Tree nuts

Quebec-farmed capon roll

This delicious stuffed capon roll comes straight from farms in Marieville, Quebec. Vacuum-packed and rolled with a cranberry and roasted chestnut filling, it wows the dinner table with its freshness and flavours. Perfect for holiday meals or a gourmet dinner with friends, our stuffed capon half-roll serves 6 to 8 people.

The producer of these stuffed capons is widely recognized for quality products that meet the highest farming standards—you won't be disappointed!

Presenting and cooking a delicious Christmas capon

To accompany your succulent Christmas capon, we recommend potatoes: baked, sauteed, au gratin dauphinoise, mashed—no matter how they're prepared, potatoes make great music with a stuffed capon roll.
To cook our stuffed capon, defrost the half-roll 24 hours before serving, brown the meat in a pan, then cover and bake for 50 minutes. Slice up the stuffed capon, use the pan juices as a sauce base, and you're done—all that's left to do is serve your festive guests!