Roast Capon With Rye Bread Stuffing Recipe
Ingredients
| 1 (6-pound) capon or roasting chicken | ||
| Butter/Margarine | 4 Tablespoon | |
| Onion | 14 Cup (16 tbs), finley chopped | |
| Celery | 1/2 Cup (16 tbs), finley chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Caraway seeds | 1/2 Teaspoon | |
| 1 envelope instant chicken broth or 1 cube chicken bouillon, crumbled | ||
| 6 cups cubed day-old rye bread | ||
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Boiling water | 14 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Wash and dry capon and set aside.
2. In a deep 2-quart non-metallic casserole melt butter in Microwave Oven 30 (40) seconds.
3. Add onion and celery and heat, uncovered, 4(5) minutes in Microwave Oven or until vegetables are tender.
4. Stir in the 1 teaspoon salt, the 1/4 teaspoon pepper, the caraway seeds and chicken broth mix. Add rye bread and parsley; toss until well combined. Moisten bread mixture with 1/2 cup boiling water.
5. Rub inside cavity of capon with salt and pepper.
6. Stuff capon lightly with stuffing. Close body cavity with wooden skewers or sew with string.
7. Place bird, breast-side-up, in a shallow non-metallic baking dish. Use an inverted saucer as a a rack to keep capon out of pan drippings.
8. Heat, loosely covered with a paper towel, in Microwave Oven 36 (46) minutes (6(8) minutes per pound) or until a meat thermometer inserted in the thickest part of the bird (not touching any bones) registers 160°F. Do not place thermometer in Microwave Oven.
9. Wrap in aluminum foil and allow to stand 15 minutes before carving. If it is necessary to reheat.
2. In a deep 2-quart non-metallic casserole melt butter in Microwave Oven 30 (40) seconds.
3. Add onion and celery and heat, uncovered, 4(5) minutes in Microwave Oven or until vegetables are tender.
4. Stir in the 1 teaspoon salt, the 1/4 teaspoon pepper, the caraway seeds and chicken broth mix. Add rye bread and parsley; toss until well combined. Moisten bread mixture with 1/2 cup boiling water.
5. Rub inside cavity of capon with salt and pepper.
6. Stuff capon lightly with stuffing. Close body cavity with wooden skewers or sew with string.
7. Place bird, breast-side-up, in a shallow non-metallic baking dish. Use an inverted saucer as a a rack to keep capon out of pan drippings.
8. Heat, loosely covered with a paper towel, in Microwave Oven 36 (46) minutes (6(8) minutes per pound) or until a meat thermometer inserted in the thickest part of the bird (not touching any bones) registers 160°F. Do not place thermometer in Microwave Oven.
9. Wrap in aluminum foil and allow to stand 15 minutes before carving. If it is necessary to reheat.
Chef
