Capon In Cream Recipe
This capon in cream is cooked with sour cream and broth. This recipe can be prepared with a capon or chicken but for a delicate taste you must use a capon. Mild and delicious, the capon in cream is seasoned with salt and pepper and flavored with butter and will make any evening of yours a roasring success.
Ingredients
| 1 capon or chicken (5 to 6 pounds) | ||
| Salt | To Taste | |
| 2 cups chicken stock or broth | ||
| Egg yolks | 4 | |
| Melted butter | 1 Tablespoon | |
| Flour | 4 Teaspoon | |
| Dairy sour cream | 2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
Sprinkle cavity of bird with salt.
Place in a large kettle.
Add stock to kettle.
Cover.
Simmer until just tender (about 1 hour).
Allow to cool.
Meanwhile, cream egg yolks and butter; add flour and blend thoroughly.
Stir in sour cream.
Season with 1 tea spoon salt and pepper.
Beat at high speed until stiff.
Cook until thickened in top of a double boiler, stirring constantly to keep from curdling or sticking (handle like hollandaise sauce).
Cool.
Make cuts in capon as for carving, but without cutting through.
Place in a shallow baking pan.
Fill cuts with sauce, then spread remainder over the whole surface of the bird.
Bake at 425°F about 20 minutes, or until sauce is browned.
Meanwhile, boil liquid in which chicken was cooked until it is reduced to 1 cup of stock.
To serve, pour stock over capon.
Carve at the table.
Place in a large kettle.
Add stock to kettle.
Cover.
Simmer until just tender (about 1 hour).
Allow to cool.
Meanwhile, cream egg yolks and butter; add flour and blend thoroughly.
Stir in sour cream.
Season with 1 tea spoon salt and pepper.
Beat at high speed until stiff.
Cook until thickened in top of a double boiler, stirring constantly to keep from curdling or sticking (handle like hollandaise sauce).
Cool.
Make cuts in capon as for carving, but without cutting through.
Place in a shallow baking pan.
Fill cuts with sauce, then spread remainder over the whole surface of the bird.
Bake at 425°F about 20 minutes, or until sauce is browned.
Meanwhile, boil liquid in which chicken was cooked until it is reduced to 1 cup of stock.
To serve, pour stock over capon.
Carve at the table.
Chef
