BAKED STUFFED CHICKEN Capon

ingredients:
1 capon about 5 kg
100 g of lard
salt
pepper
4 or 5 potatoes
Brandy de Jerez

For the filling:
500 grams of ground pork
150g of breadcrumbs
1 onion
milk
Pitted prunes
apricots
1 large apple
Olive oil
salt
pepper

preparation:
Preheat oven to 180 º C
The first is to wash the chicken inside and out.
Then peel the potatoes and cut into slices 1 cm and placed in the bottom of the roasting pan that will hold the chicken.
Chop the onion in brunoise and begins to soften in a pan with 2 tablespoons of olive oil. Meanwhile, the chicken is smeared all over with lard and salt and pepper.
When the onion is cooked, take it out and mix with the meat in a bowl, add the bread crumbs soaked in milk, chopped prunes, dried apricots, chopped apple, salt and pepper. Well mixed, the chicken is introduced and this is placed above the bed of chips.

Immediately introduce the chicken in the oven (do not leave ever with stuffing inside raw), the first 40 minutes baked at 180 ° C, then lower the temperature to 160 ° C and allowed the time remaining until 4 or 5 hours (in my case it was 5 because it was very large). Every 20 minutes is going to water with brandy and brandy filled syringe is injected into the breast so that it remains juicy.