Roast Capon With Tangerine Lime Glaze Recipe
Ingredients
| Capon | 1 Pound, pounded | |
| Bay Leaf | 1 | |
| Onion | 1 , halved | |
| 1 stalk celery, cut in 4 pieces | ||
| Butter/Margarine | 2 Tablespoon, melted | |
| Tangerine | 1 Can (10oz), frozen | |
| Lime juice | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Wash capon and dry on absorbent paper.
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.
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.
Chef
