Cappone Ripieno Natalizio (Christmas Stuffed Capon with Pancetta)

• 80 g Unsalted butter
• 1 medium Yellow onion
• 150 g Pancetta
• 2 cloves Garlic
• 180 g Breadcrumbs
• 70 g Parmesan
• 15 g Fresh parsley
• 2 Egg
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 1 medium Capon, whole
• 250 ml Dry White Wine

1. Take the capon out of the fridge 45 minutes before cooking so it loses its chill. Heat the oven to 200°C (390°F). Pat the bird dry and set a roasting tin nearby.
2. Finely chop the onion and garlic. Finely chop the parsley. Cut the pancetta into small dice.
3. Melt 40 g of the unsalted butter in a saucepan over a medium heat. Add the onion and pancetta and cook for 8 to 10 minutes until the onion is soft and the pancetta has rendered some fat. Stir in the garlic for 1 minute until fragrant.
4. Tip the onion mixture into a mixing bowl and leave to cool for 5 minutes so it does not scramble the eggs. Add the breadcrumbs, parmesan, parsley, 1 tsp of the fine sea salt and 0.5 tsp of the black pepper. Beat in the eggs until the stuffing holds together when squeezed; if it seems dry, add a splash of the dry white wine.
5. Season the cavity of the capon with 0.5 tsp of the fine sea salt and a pinch of the black pepper. Pack the stuffing firmly into the cavity, pressing it in so there are no large air pockets. Rub the skin all over with the remaining 40 g unsalted butter, then season with the remaining fine sea salt and black pepper.
6. Set the capon breast-side up in the roasting tin and pour the dry white wine into the tin around the bird. Roast for 30 minutes, then reduce the oven to 170°C (340°F). Continue roasting for 90 minutes, basting once or twice with the pan juices, until the skin is deep golden and the thickest part of the thigh reads 74°C (165°F) on a thermometer.
7. Transfer the capon to a board and rest for 20 minutes, loosely covered, so the juices settle. Spoon off excess fat from the roasting tin, then set the tin over a low heat and simmer the juices for 3 to 5 minutes until slightly reduced. Carve the capon and serve with slices of the stuffing and the pan juices.

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