Roast Capon Recipe
Roast Capon is something really worth making, trust me on that. This Roast Capon as a Main Dish is a winner! The key ingredient here is Chicken. You will be tempted to prepare this Roast Capon recipe again.
Ingredients
1 ready-to-cook capon (about 7 pounds)
Salt Pepper
6 cups stuffing
Melted butter or margarine
Directions
Sprinkle chicken inside with salt and pepper.
Pack stuffing lightly into neck cavity.
(Bread-and-Butter Stuffing is good with capon; for recipe, see section on STUFFINGS.) Smooth neck skin over stuffing and fasten with wooden picks or skewers to back of bird; twist wing tips until they rest flat against fastened neck skin.
Stuff body cavity lightly; fasten opening, and tie legs together and fasten to tailpiece.
Place capon, breast side up, on rack in a large open roasting pan; brush well with melted butter or margarine; cover breast with double-thick cheesecloth moistened with additional fat.
Roast in slow oven (325°) 2 1/2 hours, or until meaty part of drumstick is tender when pierced with a 2-tine fork; baste frequently during roasting.
Place capon on heated serving platter and serve while hot.
Pack stuffing lightly into neck cavity.
(Bread-and-Butter Stuffing is good with capon; for recipe, see section on STUFFINGS.) Smooth neck skin over stuffing and fasten with wooden picks or skewers to back of bird; twist wing tips until they rest flat against fastened neck skin.
Stuff body cavity lightly; fasten opening, and tie legs together and fasten to tailpiece.
Place capon, breast side up, on rack in a large open roasting pan; brush well with melted butter or margarine; cover breast with double-thick cheesecloth moistened with additional fat.
Roast in slow oven (325°) 2 1/2 hours, or until meaty part of drumstick is tender when pierced with a 2-tine fork; baste frequently during roasting.
Place capon on heated serving platter and serve while hot.
