Capon and Wild Rice Recipe
The Capon and Wild Rice is perfect for your dinner parties! The tender roasted capon and wild rice is a tempting combination! Try this brilliant Capon and Wild Rice recipe!
Ingredients
| One 2 1/2 kg (5 lb) capon | ||
| Oil | 30 Milliliter | |
| Butter | 100 Gram | |
| Wild rice | 175 Gram, soaked | |
| Onion | 1 , chopped | |
| Water | 750 Milliliter | |
| Neck, gizzard and giblets of the capon | ||
| Water | 300 Milliliter (For the Gravy:) | |
| Chicken | 1 (For the Gravy:) | |
| Bouquet garni | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1 Preheat the oven to 200°C, 400°F,gas6.
2 Rub the capon, both inside and out with the salt and pepper.
Then rub with the oil and half of the butter.
Roast the capon for 1 hour, basting from time to time.
3 Meanwhile, wash the wild rice thoroughly.
Heat the remaining butter in a saucepan and gently fry the onion for about 5 minutes until soft.
Add the wild rice, cook for 1 minute, then add the water and season with salt and.pepper.
Bring to the boil and boil gently for 40 minutes, until tender.
4 Make the gravy by boiling together the capon's giblets, neck and gizzard with the water.
Crumble in the stock cube, add salt and pepper and the bouquet garni and boil for 10 minutes.
5 Serve the wild rice and gravy separately with the capon.
Serve with cranberry sauce and garnish the capon with sprigs of water- cress.
Serve with green vege- tables such as sauteed courgettes (zucchini), broccoli or sprouts
2 Rub the capon, both inside and out with the salt and pepper.
Then rub with the oil and half of the butter.
Roast the capon for 1 hour, basting from time to time.
3 Meanwhile, wash the wild rice thoroughly.
Heat the remaining butter in a saucepan and gently fry the onion for about 5 minutes until soft.
Add the wild rice, cook for 1 minute, then add the water and season with salt and.pepper.
Bring to the boil and boil gently for 40 minutes, until tender.
4 Make the gravy by boiling together the capon's giblets, neck and gizzard with the water.
Crumble in the stock cube, add salt and pepper and the bouquet garni and boil for 10 minutes.
5 Serve the wild rice and gravy separately with the capon.
Serve with cranberry sauce and garnish the capon with sprigs of water- cress.
Serve with green vege- tables such as sauteed courgettes (zucchini), broccoli or sprouts
Chef
