Roast capon with hay, chestnut pulp, Guinness and oyster sauce

Ingredients

Fresh Meat

  • 1 capon, weighing 1.5kg

Speciality Ingredients

  • 130g of hay

Beverages

  • 2l water
  • 1 can of Guinness

Oils & Vinegars

  • olive oil

Dairy

  • 125g of butter

Fish & Shellfish