A capon is a poor animal as it is a castrated rooster that becomes a fatter bird than its reproductive brethren. It is larger than a normal chicken and is often used in France for the end-of-year meals. Stuffed, you can feed eight people with one bird.
Here I am combining a poaching technique with roasting. This helps getting the entire bird cooked, not just the outside, and permeates the bird with the taste of the cooking liquid, in this case the cider.
The stuffing was made of apples with the filling of “boudin blanc” white blood sausages. You can also use minced meat or just apples.