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1.
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Preheat the oven to 450F.
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2.
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Remove the giblets from the capon.
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Rinse out the cavity with cold water and pat it dry.
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Season it with salt and pepper.
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Carefully separate the skin from the meat of the breast meat of the capon.
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Divide the butter in two equal parts, and carefully spread half of it on each side of the breast meat with your fingers, being careful not to break the skin.
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Carefully lay a bay leaf atop the butter on each side of the breast meat.
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3.
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Coarsely chop the giblets.
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In a medium-sized bowl, mix together the pork, the breadcrumbs, the giblets, the chestnuts, the thyme, and the spices, working the mixture together with your fingers so it is homogeneous.
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As you work, the chestnuts will break into pieces leave them in uneven pieces.
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Mix in the egg thoroughly with your hands, then season with salt and pepper.
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Saute a teaspoon of the stuffing and taste it for seasoning.
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Adjust if necessary.
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Place as much of the stuffing as you can fit inside the capon, without packing it in too hard.
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Place any leftover stuffing in a baking dish.
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4.
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Truss the capon and place it in a roasting pan.
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Add 1 cup water.
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Roast it in the center of the oven for 30 minutes, then turn it on one side.
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Roast it for 25 minutes, then turn it on the other side and roast it for 25 minutes.
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Finally, leaving it breast up, continue to roast it until the juices of the capon run golden and the stuffing inside the bird reaches a temperature of 160F, a total of about 2 hours, checking it occasionally to be sure that it isn't browning too much, and adding more water if the pan is dry.
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Remove the capon from the oven and season it liberally with salt and pepper.
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Turn it on its breast at an angle, so the juices run into the breast meat, and let it rest for at least 20 minutes before carving.
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5.
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Place the roasting pan over medium heat and add three-quarters cup water.
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Scrape up any browned bits from the bottom of the pan and cook until reduced by about one-third.
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Taste for seasoning.
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6.
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To serve the capon, present it first at the table, whole, then carve it.
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Remove the stuffing in one piece if possible and slice it.
