48 black Périgord truffle slices (about 2 medium truffles)
1 capon, about 12 pounds
2 ounces vegetable oil
6 cloves garlic
8 sprigs thyme
3 tablespoons flour
1 liter chicken stock
Salt to taste
Set the oven to 350 degrees. Slide the truffles underneath the skin of the capon to completely cover the breasts. Truss the capon and season generously with salt. Pour the vegetable oil into a hot roasting pan, set over high heat. Carefully place the capon in the roasting pan (take care not to splash the hot oil) and sear the bottom of the bird for about 45 seconds. Shake the pan to make sure that the capon is not sticking, add the garlic and thyme, and place it in the oven for about two hours. Turn the oven down to 250 degrees and cook for an additional 30 minutes, basting frequently.
Remove the roasting pan from the oven and gently lift out the capon. Discard the garlic and thyme. Set the pan on the stove over medium heat and allow the juices to begin caramelizing on the bottom of the pan. Drain off all but two tablespoons of the fat (being careful not to lose the juices). Add the flour to the roasting pan and cook until it is light brown, stirring frequently. Add 1/2 cup of the chicken stock. Stir the mixture vigorously with a whisk, making sure to scrape the bottom of the pan, until it turns to a smooth paste. Add 1/2 cup of chicken stock and whisk until the paste is smooth again. Add another cup of chicken stock and keep whisking until smooth. Slowly add the remaining two cups of chicken stock and simmer gently for 30 minutes over very low heat. Strain the gravy and serve alongside the capon.
