Middle East Roast Stuffed Capon Recipe
Ingredients
| 1 capon (about 6 to 7 pounds) | ||
| Butter/Margarine | 1/3 Cup (16 tbs), melted | |
| Onion | 1 Large, chopped | |
| 1 1/2 cups cooked white or brown rice | ||
| Blanched almonds | 1/2 Cup (16 tbs) | |
| 1/2 cup yellow raisins | ||
| Dried apricots | 1/3 Cup (16 tbs), chopped | |
| 1 small sweet apple, cored and diced | ||
| Salt | 1 Teaspoon | |
| Dried thyme | 1/2 Teaspoon, crumbled | |
| Pepper white | 1/4 Teaspoon | |
| Spice Mixture | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Wash capon and pat dry.
Sprinkle inside and out with salt and pepper.
Melt butter.
Saute onion in butter until golden brown.
Combine sauteed onions and butter with next nine ingredients.
Use mixture to stuff body and neck cavities of capon.
Sew openings.
Place capon on a rack in a shallow roasting pan.
Roast in preheated moderate oven (325°F.) for 1 1/2 hours.
Sprinkle capon with Spice Mixture and roast for 1 1/2 hours longer, basting capon with pan drippings.
Makes 6 servings.
Sprinkle inside and out with salt and pepper.
Melt butter.
Saute onion in butter until golden brown.
Combine sauteed onions and butter with next nine ingredients.
Use mixture to stuff body and neck cavities of capon.
Sew openings.
Place capon on a rack in a shallow roasting pan.
Roast in preheated moderate oven (325°F.) for 1 1/2 hours.
Sprinkle capon with Spice Mixture and roast for 1 1/2 hours longer, basting capon with pan drippings.
Makes 6 servings.
Chef
