Preheat the oven to thermostat 7 (210°C). For the stuffing, soak the breadcrumbs in boiling milk.
Carefully clean the chanterelles and roughly chop them. Sauté quickly in a pan with 30 g butter. Finely dice the bacon and chop the shallots.
In a bowl, cream 50 g butter with a fork, adding 2 tablespoons water and lemon juice. Mix in the bacon, chanterelles, shallots, chives, minced veal, cottage cheese, drained breadcrumbs, salt, and pepper until uniform.
Stuff the capon and secure the opening with skewers or cotton thread.
Finely chop the garlic, mix with parsley and remaining butter.
Gently loosen the capon skin from the neck, sliding the mixture under over breasts and thighs. Place in a large roasting dish. Dissolve broth tablet in 30 cl boiling water and pour in.
Roast 1 hour, basting often. Cover with foil if browning fast. Reduce to thermostat 6 (180°C) for 1 more hour, basting frequently.
Rest on a platter under foil for 10 minutes before serving.
Happy Holidays!
