ingredients
directions
Mince the prosciutto and set aside. Place the fresh bread in a food processor and pulse until finely crumbed, set aside.
In a bowl combine the prosciutto, the ground chicken and the sausage, add to it the bread crumb, cheese, eggs, nutmeg and season with salt and pepper.
In a small skillet; with the butter and some oil sauté the vegetables until soft and add them to the bread, mix the stuffing well making sure to break down all the sausage, this stuffing should be firm but not dry and crumbly.
If you use dry bread crumb make sure you moisten it first with some warm milk or chicken stock and let it rest for fifteen minutes or so.
Flatten the capon on a sheet of silicone paper, arrange the meat into somewhat of a rectangle, place a log of filling in the middle from end to end and procede to roll the chiken wrapping all the stuffing with the meat. You should end up with a log about 3 inches in diameter and ten inches long.
Wrap the chicken with one layer of cheese cloth and tie the ends and in a couple of spots in the middle – make sure it is a neat job.
Preheat the oven to 375°F; preheat a baking dish large enough to fit the roll, place some oil and butter in it and some chopped carrots, onions, celery, garlic cloves and fresh rosemary, sage, thyme and bay leaves.
Sear on the stove for a few minutes and sprinkle with a generous amount of white wine and cover with tin foil, place the baking dish in the oven and cook for about one hour. Monitor it and add some chicken stock should it become too dry.
Remove from the pan and wrap with tin foil to rest and stay warm, strain the oil and juices from the pan; add some more white wine to the vegetables and simmer until evaporated, add one cup of chicken stock and simmer until reduced.
Remove the oil from the strained juices and add them to the pan. Simmer for a minute and taste for correct seasoning, strain out all the juices and discard the vegetables. The reduction you have now in the pan juices is all that’s needed to enjoy the roast.