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Roast Capon with Rye Bread Stuffing

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YIELD

4 servings

PREP

30 min

COOK

45 min

READY

1 hrs

Ingredients

6 2.7
POUNDS KG CHICKEN
roasting, or capon
4 6E+1
TABLESPOONS ML BUTTER
or margarine
½ 118
CUP ML ONIONS
finely chopped
½ 118
CUP ML CELERY
finely chopped
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML CARAWAY SEEDS
1 1
PACKAGE PACKAGE CHICKEN BROTH
instant, or 1 cube chicken bouillon, crumbled *
6 1.4
CUPS L RYE BREAD
cubed, day old *
¼ 59
CUP ML PARSLEY LEAVES
finely chopped
¼ 59
CUP ML WATER
boiling
1 1
X X SALT AND BLACK PEPPER
to taste *
1 1
X X SEASONING
for coating chicken, undefined *

Directions

  1. Wash capon and pat dry with paper toweling and set aside.

  2. Melt butter or margarine in a deep, 2-quart, heat-resistant, non-metallic casserole in Microwave Oven 30 seconds.

  3. Add onion and celery and heat, uncovered, 4 minutes in Microwave Oven or until vegetables are tender.

  4. Stir salt, pepper, caraway seeds and chicken broth mix into vegetable mixture. Add rye bread cubes and parsley; toss until well combined.

  5. Moisten bread mixture with the ½ cup boiling water.

  6. 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.

  7. 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.

  8. 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 747g (26.3 oz)
Amount per Serving
Calories 1427 40% from fat
 % Daily Value *
Total Fat 63g 96%
Saturated Fat 21g 107%
Trans Fat 0g
Cholesterol 638mg 213%
Sodium 1061mg 44%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 398g
Vitamin A 22% Vitamin C 12%
Calcium 13% Iron 49%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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