Roast Capon with Rye Bread Stuffing

Name: Roast Capon with Rye Bread Stuffing
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: chicken; butter; onions; celery; salt; black pepper; caraway seeds; chicken broth; rye bread; parsley leaves; water; salt and black pepper; seasoning

YIELD

4 servings

PREP

30 min

COOK

45 min

READY

1 hrs

Ingredients

POUNDS CHICKEN
roasting, or capon

TABLESPOONS BUTTER
or margarine

CUP ONIONS
finely chopped

CUP CELERY
finely chopped

TEASPOON SALT

TEASPOON BLACK PEPPER

TEASPOON CARAWAY SEEDS

PACKAGE CHICKEN BROTH
instant, or 1 cube chicken bouillon, crumbled *

CUPS RYE BREAD
cubed, day old *

CUP PARSLEY LEAVES
finely chopped

CUP WATER
boiling

X SALT AND BLACK PEPPER
to taste *

X SEASONING
for coating chicken, undefined *

Directions

Wash capon and pat dry with paper toweling and set aside.
Melt butter or margarine in a deep, 2-quart, heat-resistant, non-metallic casserole in Microwave Oven 30 seconds.
Add onion and celery and heat, uncovered, 4 minutes in Microwave Oven or until vegetables are tender.
Stir salt, pepper, caraway seeds and chicken broth mix into vegetable mixture. Add rye bread cubes and parsley; toss until well combined.
Moisten bread mixture with the ½ cup boiling water.
Rub inside cavity of capon with salt and pepper to taste. Stuff capon lightly with stuffing mixture. Close body cavity with wooden skewers or sew with string. Sprinkle capon with seasoned coating for chicken as bottle instructions direct.
Place capon, breast-side-up in a shallow, heat-resistant, non- metallic baking dish . Use an inverted saucer as a rack to keep capon out of pan drippings.
Heat, loosely covered with a paper towel, in the Microwave Oven 40 minutes or until a meat thermometer inserted in thickest part of bird registers 160F. DO NOT PLACE THERMOMETER IN MICROWAVE OVEN.