1/ Poach the capon 5 minutes in simmering water.
2/ Remove the crusts from the gingerbread slices and dry the slices for 5 minutes in the oven.
3/ Reduce them in breadcrumbs. Mix ¼ of the breadcrumbs and the
cinnamon with stuffing. Drain the capon, put it in a dish and stuff it with the stuffing. Drizzle it with palm oil extra-refined Mayor, spread the butter over it, salt and pepper.
4/ Put the capon to cook 1H30 in the preheated oven thermostat 5/6, basting regularly.
5/ Take out the capon, sprinkle it with honey then powder it with the rest of gingerbread crumbs.
6/Surround it with chestnuts. Put it back in the oven for 30 to 45 minutes
always watering it.
Serve the capon with chestnuts and gingerbread with its stuffing and chestnuts for example.