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Roast Capon With Tangerine Lime Glaze Recipe
|Capon||1 Pound (1 Whole)|
|Onion||1 , halved|
|Celery stalk||1 , cut into 4 pieces|
|Butter/Margarine||2 Tablespoon, melted|
|Frozen tangerine juice concentrate||6 Ounce, thawed but not diluted (1 Can)|
|Lime juice||1⁄2 Cup (8 tbs)|
Calories 239 Calories from Fat 153
% Daily Value*
Total Fat 17 g26.3%
Saturated Fat 6.3 g31.7%
Trans Fat 0 g
Cholesterol 67.4 mg
Sodium 107.4 mg4.5%
Total Carbohydrates 6 g2.1%
Dietary Fiber 0.65 g2.6%
Sugars 4.1 g
Protein 15 g29.5%
Vitamin A 6.8% Vitamin C 26%
Calcium 2.6% Iron 5.7%
*Based on a 2000 Calorie diet
Sprinkle inside and out with salt and pepper.
Put next 3 ingredients in body cavity of capon and secure openings with skewers.
Place capon on rack in shallow roasting pan and brush with melted butter.
Roast in preheated slow oven (325 F.) about 2 1/2 hours.
Brush with combined tangerine and lime juices every 15 minutes.
Serve with pan drippings, skimmed of excess fat.
Reheat if necessary.
Makes 4 to 6 servings.