1. Prepare the stuffing: chop mushrooms, 200g of chestnuts, parsley and garlic. Add lardons. Add salt, pepper and mix well.
2. Stuff the capon with this preparation.
3. Truss the capon.
4. Put in the oven at 180°C on a rack above a drip tray filled with 3 glasses of water.
5. Baste often and check the cooking of the thigh.
Finally, slice and serve with the stuffing and the remaining chestnuts (200g) warmed up.