Stuffed Capon (Capón Mechado)

Ingredients

• 1 whole capon
• salt pork (tocino)
• 1–2 cloves garlic
• caldo (broth)
• manteca (lard)
• flour
• breadcrumbs
• spices

Instructions

1. Lard the cleaned capon with small pieces of salt pork and one or two garlic cloves. Place it in a casserole and brown it on all sides (rehogar). Once browned, add caldo (broth) and cook until the capon is done. Remove the capon from the pot and strain the cooking liquid into a sauce.
2. Arrange the cooked capon in a serving dish and coat it with a sauce made from the strained liquid thickened with manteca (lard) and flour. Let it cool slightly. Cover the capon with grated breadcrumbs, then place it in the oven or under the grill until a golden crust forms.
3. Serve with a slightly piquant sauce.