First make the stuffing: take the longaniza sausages and remove the skins, fry the onions and, once golden, add the sausage meat and the raisins, season with salt and pepper, and finally add the apples and chestnuts.
Take the capon, use a kitchen blowtorch to remove any remaining feathers, fill it with the stuffing you have just made and seal it with a lemon.
Make an aromatic butter with orange juice flavoured with herb salt (rosemary and thyme, for example), and rub it all over the capon, working it well into the legs and breasts. Tie the legs and wings and put it in the oven.
Cover with baking paper so it does not brown too much.
Halfway through cooking, add the wine, potatoes and shallots.
Leave it for the last 10 minutes without the paper so it finishes browning.
