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1
In a large pot, combine the hot water with the crushed red pepper, garlic and the 1/2 cup of salt and stir until the salt is dissolved.
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2
Add the cold water and the capon.
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3
Cover and refrigerate for 6 hours.
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4
Preheat the oven to 350.
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5
Drain and rinse the capon, then pat dry.
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6
In a medium skillet, cook the chorizo over moderate heat until lightly browned, about 5 minutes.
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7
Transfer to a medium bowl.
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8
Add the smoked cheddar, bread cubes and stock and stir.
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9
Loosely stuff the capon with half of the mixture and transfer the rest to a small baking dish.
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10
Transfer the capon to a roasting pan and tie the legs together with kitchen string.
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11
Rub the bird with olive oil and season generously with salt and pepper.
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12
Roast the capon for about 2 hours until golden and an instant-read thermometer inserted in the meaty part of the thigh registers 170; turn the pan occasionally during roasting for even browning.
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13
Let the capon rest for 20 minutes.
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14
Meanwhile, bake the stuffing in the baking dish for 20 minutes, until heated through and browned and crusty on top.
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15
In a medium skillet, cook the butter over moderate heat until nutty and lightly browned, about 5 minutes.
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16
Add the sorrel and a pinch of salt and cook, stirring until wilted, about 1 minute.
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17
Spoon the stuffing from the cavity of the capon into a serving dish.
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18
Carve the capon and transfer to a platter.
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19
Spoon the sorrel butter over the capon and serve with the baked stuffing.
