Capon In A Cooking Bag Recipe
Ingredients
| Reynolds turkey-size cooking bag | ||
| Plain flour | 1 Tablespoon | |
| 1 capon or big chicken | ||
| 6 peeled Irish potatoes, medium-size | ||
| 6 whole onions | ||
| 6 whole carrots | ||
| Bell peppers | 3 To taste, quartered | |
| Garlic | 2 Clove (5gm) | |
| Dry white wine | 2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Dried mint | 1/2 Teaspoon, crushed | |
| Dried parsley | 1 Tablespoon | |
| Lea & perrins worcestershire sauce | 2 Tablespoon | |
| Red cayenne pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Shake flour in bag to coat it.
Pat capon with salt and red cayenne pepper.
Put into bag and put vegetables around bird.
Mix the seasonings with the wine and water and pour into the bottom of the bag.
Seal bag and punch 12 holes with carving fork.
Bake about 1-1/2 hours at 350 degrees.
Pat capon with salt and red cayenne pepper.
Put into bag and put vegetables around bird.
Mix the seasonings with the wine and water and pour into the bottom of the bag.
Seal bag and punch 12 holes with carving fork.
Bake about 1-1/2 hours at 350 degrees.
Chef
