Roast Capon with Rye Bread Stuffing
Yield
4 servingsPrep
30 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
chicken
roasting, or capon |
|
| 4 | tablespoons |
butter
or margarine |
|
| ½ | cup |
onions
finely chopped |
|
| ½ | cup |
celery
finely chopped |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
caraway seeds
|
|
| 1 | package |
chicken broth
instant, or 1 cube chicken bouillon, crumbled |
*
|
| 6 | cups |
rye bread
cubed, day old |
*
|
| ¼ | cup |
parsley leaves
finely chopped |
|
| ¼ | cup |
water
boiling |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
seasoning
for coating chicken, undefined |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
chicken
roasting, or capon |
|
| 6E+1 | ml |
butter
or margarine |
|
| 118 | ml |
onions
finely chopped |
|
| 118 | ml |
celery
finely chopped |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 2.5 | ml |
caraway seeds
|
|
| 1 | package |
chicken broth
instant, or 1 cube chicken bouillon, crumbled |
*
|
| 1.4 | l |
rye bread
cubed, day old |
*
|
| 59 | ml |
parsley leaves
finely chopped |
|
| 59 | ml |
water
boiling |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | 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.
Wrap in aluminum foil and allow to stand 15 minutes before carving. If it is necessary to reheat capon, DO NOT PLACE ALIMINUM FOIL IN MICROWAVE OVEN.
