Mix all the dried fruits (blueberries, plums, dried apricots, dates and figs) in a bowl and water with the brandy. Remove and take to the microwave, where let’s warm up for a minute. This way we get them to hydrate faster.
Meanwhile we remove the meat from the sausages and we discard the skins. Crush and add to the fruit mixture. We remove to integrate well. With this we already have the farce or filling ready, so we reserve and proceed to clean the capon.
We review the capon, emptying the interior of possible remains of viscera and fat. With a blowtorch we burn the feathers and hairs that, despite coming clean, usually remain. If we don’t have a torch we can do it by hand, using tweezers is faster and easier. We wash the capon under the tap and dry well with kitchen paper.
We season the capon inside and outside, with generosity. Fill with the fruit and sausage sham, reserving the brandy. We place it in a baking dish and sew the opening through where we have introduced the filling with twine. We tie the wings and legs to keep the shape during baking.
We water the capon with the brandy and the broth. Add a few sprigs of rosemary and thyme and place in the oven, preheated to 180 ºC with heat above and below, placing the dish on the bottom. We roast for an hour and a half, opening the oven every 30-40 minutes to spray with the broth so that it does not dry out.
Peel and chop the potatoes and also peel the shallots. We add them to the source with the capon after the first hour and a half cooking. We schedule one more hour of baking.
After this time (the capon has already been in the oven for two and a half hours) add the baby carrots. We roast for 30 more minutes, approximately. Depending on the size of the capon, the baking time may have to be extended.
Once baking is complete, remove the capon from the baking dish and place it in a serving dish along with potatoes, shallots and carrots. We remove the threads from the legs, wings and others. We keep the dish in the oven so that the capon does not cool down.
Preparation of the sauce
Strain the juices that the capon has released in the oven and put them in a casserole. We dilute the fine cornmeal in a small part of the juices and add them to the casserole with the rest. Heat over medium heat while stirring until obtaining a homogeneous sauce. Season if necessary.
Pour the sauce into a sauce boat and serve together with the capon, garnishing the dish with walnuts and currants. We can also add pine nuts, chestnuts and other nuts. The possibilities of garnishing this dish are many. To taste.