Capão Recheado, or Stuffed Capon, is a signature dish in Portuguese cuisine which contains tenderly cooked capon stuffed with a delicious chestnut filling, and is most traditionally eaten during Christmas Eve. Capon is a rooster which has been castrated to improve the quality of the meat. Capon meat is more moist, tender and flavorful than that of a regular rooster or hen. This is a tradition rooted in Roman history and has since become a staple of most European cuisine.

*Serves 6*
Ingredients:
1 six pound capon rooster
¼ pound chicken livers
¼ pound thin sliced bacon
2 pounds of peeled chestnuts, chopped
2 lemons (1 sliced, 1 juice)
3 tablespoons of Port wine
3 onions
8 garlic cloves
½ cup dry grapes
7 oz butter
1.5 cups white wine
1 beer (12 oz)
Salt and pepper to taste
2 teaspoons chopped parsley
2 cups unpeeled chestnuts

Directions:
1) Mix ½ lemon juice with 20 oz. water, salt, herbs. Let the capon resting in a pan with this mix.
2) Cook separately the peeled chestnuts and the livers. Place the livers and ½ the chestnuts in a blender, add 4
garlic gloves, 1 spoon of Port wine, the dry grapes, parsley and the salt and pepper to taste.
3) Fill the capon with this filling. Cover the opening with sliced bacon.
4) Spread some butter in a big baking dish. Place the onions in layers, with the rest of the garlic, add
butter and some olive oil. Place the capon on top.
5) Spread half the beer and 1 spoon Port on top of the bird. Cover it with slices of bacon.
6) Surround the capon with the unpeeled chestnuts.
7) Prepare oven to 350 Fahrenheit and place the baking dish inside. As soon as the bird starts browning place some more beer and Port wine on top and cover with aluminum foil. Leave it in the oven for 4-5 hours.
8) Once done, remove from the oven and let it cool for 10 minutes. Serve.