Preparation steps 1 Take the capon out of the fridge 1 h before cooking. 2 Preheat the oven to 160 °C. 3 Soften half the butter and mix it with the thyme leaves, salt and pepper. 4 Slide some of the flavoured butter under the breast skin, gently loosening it with your fingers. 5 Brush the whole capon with the rest of the flavoured butter. 6 Put the unpeeled garlic cloves inside the cavity. 7 Truss the legs so the capon keeps its shape. 8 Lay the capon on its side in a large roasting dish. 9 Pour the white wine and half the stock into the dish. 10 Roast for 1 h. 11 Turn the capon onto its other side. 12 Roast for another hour, basting with the juices every 20 min. 13 Turn the capon breast side up and roast for a final hour to brown the breast. 14 During the last hour, peel and slice the shallots. 15 Melt the rest of the butter in a large sauté pan. 16 Fry the lardons for 3 min. 17 Add the shallots and soften them for 5 min without colouring. 18 Add the chestnuts and the rest of the stock. 19 Glaze the chestnuts for 10 min over low heat, rolling them in the juices. 20 Check the capon is cooked by piercing the thigh: the juices should run clear. 21 Rest the capon for 15 min under a sheet of foil. 22 Skim the fat off the roasting juices. 23 Reduce the juices for 5 min in a small saucepan. 24 Carve the capon. 25 Serve the capon surrounded by the chestnuts, with the gravy in a jug. 